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In certain parts of Kerala, it's called ilayappam as it's made wrapped in plantain leaves.
The thin, airy noodles are believed to be a great weight-loss food.
You could easily make this Korean dish at home even if you do not have gochujang.
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.