It is certainly not true that all Indian food is highly spiced and red hot with chilies (which didn’t even reach India from the Americas until the 16 th century). But many dishes are built around ...

World Cancer Day on February 4 aims to raise awareness and encourage preventive measures. Highlighting the significant role ...

Chinese cuisine made its way to India in the late 18th and early 19th centuries, primarily through Chinese immigrants who ...

Indian cuisine, known for its bold flavours and vibrant ... The perfect blend of puréed nuts, cream and yoghurt, along with the toasted spices, gives it a distinctive taste.

Indian culinary science is rich and needs to be studied and catalogued. This is exactly what Dr Konganda Thammu Achaya did.

Spices are the backbone of Indian cuisine. They don't just add depth and aroma to dishes but also carry cultural and traditional significance. Whether it's the earthy warmth of cinnamon in a curry or ...