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Mangoes that are not naturally ripened often emit a chemical odour.
Food connoisseurs and chefs, who have dished out a plethora of biriyanis, share some lip-smacking tales of the delicacy.
The humble samosa of today makes a grand appearance in Ni’matnama. The street food of today has been glorified in 10 gastronomic creative ways.
Why people eat rice with hands in most parts of India? Because directly touching the food makes experience of eating more enjoyable, say researchers.
Ajinomoto is not an ingredient but is the name of a Japanese company that produces seasonings, cooking oils, frozen food, sweeteners and more.
Kalra, who held titles like the 'Czar of Indian Cuisine' and 'Taste maker to the Nation', conferred upon him by eminent writer Khushwant Singh, was best known for his role as a culinary revivalist.
Appetite is related to the hypothalamus in the brain. Thirst and sexual drive, too, are controlled by this gland.
Steak diane is a unique beef dish whose classic flavours are loved by beef lovers around the world.
A study looked at how the vestibular sense, which is responsible for balance, posture and spatial orientation, interacts with the system, which impacts taste and flavour.
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