Here’s How You Can Caramelise Onions Like A Pro

That one dressing which is always there in our salads, without which the food seems incomplete – yes, it’s the onion, which we curse for making us all teary. Onion is widely consumed in Indian kitchens. Apart from satisfying our cravings for something crispy, it surprisingly turns out to be quite beneficial for our health as well as it has detoxifying properties, helps in digestion and boosts hair growth. To give onions a spin, some new inventions have come around over the years like the caramelised onions. If you’ve been…

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Paneer Jalebi: The Denser Cousin of Jalebi Is Nothing Like Anything You Have Had Before

If there is anything that can compete with the phenomenon of samosa in this country, it has to be the crisp and sweet jalebi. It was somewhere in the 13th century that the west Asian import made inroads into the culinary map of India, as Zolabiya, and here we are eight centuries later, absolutely hooked to our dearjalebi. Crispy, coiled and ever-so delightful jalebi, is staple across all halwais and sweetmeat shops in the country and is our all-time favourite too. Did you know that the recipe of jalebi is said to be first recorded in the 16th century, ‘Bhojana Kutuhala,‘ –…

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Ethiopian Food: Eaten With Hands Like A Sort Of Bohri Thaal

The day I told my friends I was travelling to Ethiopia is the day I learned that Ethiopian food is The Next Big Thing. “Oh my god, you’re going to Ethiopia!” they gushed. “The food is excellent! How lucky you are!” I thought this was remarkable in a country (and city) that hasn’t shown much interest in any sort of African cuisine at all. As far as I know, Mumbai has a couple of Nigerian restaurants, which are mostly patronised by visiting Nigerians, and that’s it. I also remember reading…

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Deepika Padukone Rocks The Ponytail Like Nobody Else. See Pics For Proof

It’s Deepika’s hairstyle of choice for good reason The moment Deepika Padukone strutted into Bollywood with those legs for days, she won many, many titles – and hearts – in the bargain. She’s been called astylista for her impeccable appearances, a role model for taking a stand on many issues ranging from depression to Padmavat and now, ponytail professional because, hot damn, does this lady look phenomenal in a ponytail or what. Not only does Deepika have shampoo ad-worthy hair (she advertises a hair oil), it looks great up or…

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Panjiri: A Warming Winter Favourite Like No Other

The early winds of winter have taken over the Northern belt of the country and seasonal staples are slowly, but surely, making inroads into our kitchens. If you happen to reside in the Northern part of the country, or have friends who live here, you would be aware of the perennial love-hate relationship we share with winters. When the temperatures dip to a point that you can’t even feel your hands, when none of the woolen clothes are able to save you from the nasty cough, cold and sore throat,…

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Here’s What the Most Famous Breakfasts from North East India Look Like

The North-Eastern part of India showcases a variety cultures and traditions and a lot of them are reflected in their cuisine and local eats. The regional dishes are a unique blend of flavours and colours and use some exotic ingredients like bamboo shoots, bhut jolokia, fresh fish and other local tubers and greens. The rich cuisine of the North Eastern states is much more than hot momos and spicy chutneys. Here’s how some of the most famous breakfast dishes from each of the beautiful North Eastern states of India look like. Someone rightly said that if you start you…

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How to food-style like a pro

From the absurd (mermaid toast and cloud eggs) to the prosaic (weekend baking and fancy-restaurant food) all sort of food photographs find their way to our social media feeds. Work a little harder to make your own pictures wow-worthy. Food stylists give us a few tricks and a little advice. 1.Ask yourself why you’re shooting a dish Keep in mind whether you’re eating, cooking or feeding. “At a restaurant, food never comes through well, because of the mood lighting. So at the cost of looking rude to fellow diners, take…

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Like Chhaunk and Cheese: The ongoing revival of French food and restaurants in India invites a comparison between these two great cuisines

Years ago, Paris-based filmmaker and novelist Vijay Singh recalls taking an Indian friend to a dinner at a French friend’s house. “When the main dish arrived, I turned to him and asked, ‘Is the steak okay for you?’ He smiled and said, ‘Excellent’. A minute later, he muttered from behind his napkin, ‘Rest is fine, it just needs a little chhaunk’” (an Indian mode of tempering to release the flavours of spices). This delightful little anecdote illustrates how differently French and Indians view food. At first look (and taste), the…

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You’ve Never Seen Fried Ice Cream Like This Before

Fried ice cream sounds like a lot of things: A complete disaster and the inspiration for Katy Perry’s Hot N Cold are the first couple that come to mind — but, in reality, it’s neither. (Unless Katy Perry isn’t telling us something.) Turns out, when you drop a ball of ice cream coated in cereal or cookie crumbs into a vat of screaming hot oil, it actually frys instead of melting down into an unrecognizable mess. Sam Chau and his brother Nelson started hawking the dessert at local street fairs seven years…

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Chefs on food they would like menus to be free of

I’d like to be able to remove basa fish and garlic bread from my menus. They are both overrated and overused, and restaurants can afford to make much better dishes with much more exciting ingredients. Chef Manu Chandra,  Executive Chef and Partner, Monkey Bar and The Fatty Bao. Though I realise this will annoy a lot of north Indians, I wish we could remove paneerfrom our menus. It’s not south Indian and the only reason it’s present in our thalis is because Delhi people ask for it so often Arun Kumar, Executive Chef, Zambar restaurants I would…

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