Food

Experience rural Bengal at Chennai’s first Poush Mela

Watch | Why is this millet eatery in Visakhapatnam so popular?

The Hindu Bureau

Hyatt Regency’s The Oriental Kitchen in Thiruvananthapuram serves popular pan-Asian delicacies

Spicy Ebi Tempura Maki (left) and cream cheese maki served at The Oriental Kitchen, Hyatt Regency, Thiruvananthapuram

Vitasta, will showcase the legacy of Kashmir at Kalakshetra Foundation in Chennai this weekend

A Kashmiri walnut wood craftsmen at work in Srinagar

Vitasta, will showcase the legacy of Kashmir, its literature, art and cuisine, at Kalakshetra this weekend

Chitra Deepa Anantharam

With Nivaala’s upcoming publishing service, you can now launch your family cookbook

The intrepid multitasker | Chef Manu Chandra effortlessly juggles new restaurant Lupa, and ventures such as Single Thread and Begum Victoria

Sanjay Thumma says cheers to The Hindu’s ‘Our state, Our taste’

More stories from Food

Santhosh Kumar V at his thattukada

This roadside eatery in Thiruvananthapuram serves over a dozen sides with dosas

The team of Table in the hills by Avinash Martins

The table in the hills is set

Prabalika M. Borah

Lato, also known as sea grape or sea caviar, is a type of seaweed found along the Tamil Nadu coast.

Seaweed is the latest superfood spicing up Indian fine dining, in dishes from soups and salads to jhaal muri and cocktails

? La Forno Café in Thiruvananthapuram.

La Forno Café, a new restaurant in Thiruvananthapuram, has Italian and French flavours on its menu along with a range of fresh bakes

Saraswathy Nagarajan

A steaming bowl of Vietnamese chicken noodle soup

Soups for the soul

Sustainable dining begins with farm to fork approach

A four-day Wild Food Festival in the Nilgiris puts the spotlight on sustainability

Varieties of butter cream cake, plum cake and tea cake at Balaji &Co Bakes, one of the oldest bakeries in Coimbatore

What draws plum cake lovers to Shri Balaji and Co Bakers in Coimbatore?

People in Karnataka distribute Ellu(til) bella(jaggery) and greet each other with the words “Ellu bella thindu, Olle Maathu Aadu”.

Celebrating an organic Sankranti in Karnataka

Six millet-based recipes to try this Pongal

Chitra Deepa Anantharam,Ananyaa Desikan

Pongal Celebration in Ramanathapuram

Five regional recipes to celebrate the harvest season

Shreya Banerjee,Chitra Deepa Anantharam,Nivedita Ganguly,Saraswathy Nagarajan,K Jeshi,Prabalika M. Borah

Nimbu chai at Assi Ghat in Varanasi

Pilgrim’s progress on a food trail in Varanasi

Saraswathy Nagarajan

Indian, or rather, India-inspired food is everywhere.

Indians love chicken tikka masala, the made-in-Britain curry. What about katsu curry from Tokyo and buss up shut from Trinidad and Tobago?

An exterior shot of Noma

How Denmark’s Michelin-starred Noma inspired Indian chefs to curate fresh, sustainable menus

Traditional Andhra sweet Kajjikayalu displayed at a sweet shop on the occasion of Sankranti festival in Visakhapatnam

Festive flavours of Sankranti in Andhra Pradesh

Nivedita Ganguly