Why the deemer poach (poached egg) of Bengal would leave the French chef Anatole baffled

A Midnight Diner inspired story of my grandmother’s alu potoler dalna . Bengali pointed gourd and potato curry.

How a Bengali khichudi and maachh bhaaja (fish fry) with Gujarati kadhi made for the perfect birthday lunch for my father

Kachoris and alu tikkis in India's Pink City, spiked with memories of a Pretty Woman. A food walk in Jaipur's Johri Bazar

Here's what happens when modern day Indian chefs come across ancient Indian grains. Smoke House Deli 2.0

When it comes to festivals in Mumbai, Diwali is the sweetest of them all said the mirror on the wall. With 14 Diwali treats to bolster the case.

Zen and the art of taking a break from doing what you love