Of phang and pao: At DIFF 2020, two documentaries unravel the binding ties of food and community
Akash Basumatari’s documentary Mhari Topli Ma: Phang and Sonia Filinto’s Bread and Belonging are studies in how shifts in social, cultural and economic behaviours directly alter our food habits — and identity.
How potatoes and chillies conquered Indian cuisine
Black pepper was the main source for heat in northern Indian food until the 18th century, which was when chillies slowly started to make an appearance
Christmas cuisine: From milk cream to duck curry, chefs share festive family recipes
We spoke with chefs across Christian communities in India, to reminisce over the the traditional Christmas specialties they grew up eating:
Watch: A mouth watering journey through Ghatkopar's Khau Galli
A foodie’s paradise, Ghatkopar's Khau Galli is a must-go if you want to explore some lip smacking Indian street food.
Turned down my first job at Oberoi; they had an issue with my surname: Chef Hemant Oberoi
The celebrated chef speaks about the pleasures and pressures of his profession
How I learnt to love Udupi food and found myself
You never really value what is served to you – quite literally – on a platter as a child. But age, wisdom and the wonders of holige, saaru, and jackfruit bring a prodigal foodie back home.
Grandma's secret recipes: Michael Swamy and East Indian culinary heirlooms
There isn't one recipe for anything East Indian because it is a khichdi of many identities and layers of history. Cordon Bleu chef Michael Swamy uncovers the fusion cooking of north Konkan and beyond.