Watch: Peanut butter desserts done three ways 
Recipe: Baked cheese garlic potato wedges 
12 nifty tips to make meal prep time hassle-free 
Recipe: Quick-fix Chinese meal 
Now trending: Buddha bowls 
First Bite: Shizusan Shophouse & Bar, Lower Parel Home »
From dalma to aloo dum bara, a close look at Oriya cuisine
Nine essential and distinctive dishes from Orissa
New: Taste-testing Grandmama’s Cafe, in Juhu, and a new SBOW menu in Delhi-Gurgaon
Checking out new additions to the menu at Grandmama’s, and the info on a...
From mutton dosa to butter bun, an eater’s guide to Madurai
What you should aim for in Tamil Nadu's food capital
This is the world’s best whiskey, and it’s from America
Whisky guru Jim Murray's Whisky Bible 2017 has crowned Booker's Rye as the world's...
Food Memory Project: The simple pleasures of doli ki roti on a cold winter afternoon
Remembering a flatbread from Multan, in Pakistan, that takes its name from a bride's...
Books to buy: Padma Lakshmi’s and Anthony Bourdain’s new releases are out now
Bourdain's first cookbook in over ten years, and Padma Lakshmi's richly illustrated reference book
From roasted garlic to garlic potatoes, five ways to love garlic even more
If you love garlic, you'll love these
Meet baimbale, akki roti and more: The other stars of Coorgi cuisine
FYI: The food of Coorg does not start and end with pandi curry
A vegetarian’s guide to Bhutan
Mushrooms, fiddlehead ferns, peppers and cheese – the Bhutanese love their cheese
