This unique mandi uses Asian ingredients and flavours instead of the traditional Arabic spices.
Japanese omurice is a fusion dish that is delicious and filling too.
Udupi cuisine began in the 13th century when Shivalli Brahmins made elaborate food in the Lord Krishna temple kitchens.
Korean fried chicken which is called ‘chikin’ in Korea has the hearts of millions of foodies around the globe.
Mira Kapoor reveals Shahid's favourite food, her lockdown diary and gives advice to mothers on how they can build their kid's immunity.
Chef Wimon Pahuja has flown down to Kochi all the way from Thailand to introduce some unique Thai flavours to Malayali palettes.
Ankimo is a Japanese delicacy made using the liver of the monkfish.
Veterans of the field share major food trends that might make wave in the year ahead.
Actor Manju Warrier who loves experimenting with flavours and cuisines has recently shared a video on her Facebook page which has already garnered thousands of views.
Nutritionists and scientists have been touting insects as sustainable and cheap source of protein to feed a growing world because they are high in protein, vitamins, fibre and minerals.