Foodanddrink

With new food archiving initiatives, experts create a virtual repository of culinary history and culture in lockdown

The lockdown has spurred a series of live chats centered on food, with non-celebrity experts sharing insights on food history, culture and traditions.

How Indian restaurant industry could embrace design-led solutions to social distancing post-coronavirus lockdown

With new social distancing norms being implemented, we asked how SKID's Shweta Kaushik sees restaurants having to change their design and layouts to keep diners six feet apart.

From Big Night to Luv Shuv Tey Chicken Khurana — food films to inspire your lockdown cooking

The harmonised response to the coronavirus lockdown seems to be to get good at cooking. In that spirit, here is a pairing: simple, hearty dishes that can be made with easily available ingredients — inspired by food-centric films that serve as great backdrops for them (or binge-watch accompaniments alongside a meal).

As Indian restaurant industry eyes post-lockdown reopening, introspection aplenty on what it will take to succeed

As the country begins to open up in a staggered manner post-lockdown, the focus for the restaurant business will be on which direction to take in order to survive what is a seismic change to the ecosystem.

Heston Blumenthal on how he crafts his highly sought, unparalleled culinary experiences

When Heston Blumenthal talks about food and flavours, his words are evocative enough to make you feel as though you’re experiencing everything he’s describing.

How chef Floyd Cardoz shaped Indian cuisine, from his New York restaurant Tabla to Mumbai's The Bombay Canteen

What’s often overlooked is how Floyd Cardoz opened the doors for Indian cuisine to move beyond immigrant food and into the world of fine-dining. Chefs like Vikas Khanna and Srijith Gopinath have become increasingly visible in the US with both winning accolades, including from Michelin for their respective eateries. These doors have been opened thanks to Cardoz’s patience and ability to clearly explain the nuances that ground Indian food to the outside world.

The story of how Grover Zampa Vineyards, among India's finest wine-makers, came into being

The story of how one of India's finest wine companies, the Grover Zampa Vineyards, came into being

Ministry of Crab: Chef Dharshan Munidasa on Mumbai edition of restaurant, using local ingredients

Ministry of Crab is known for vibrant Sri Lankan dishes infused with the secrets of Japanese flavours | #FirstCulture

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:

India's first meadery has been set up near Pune: Here's a primer on the ancient beverage, mead

Mead is one of the earliest fermented drinks humans consumed