The experts predict increasing innovation in the category, from ground-breaking packaged solutions to innovative artisanal offerings from home entrepreneurs and restaurants.
The 64-year-old says he loves to try different cuisines and special items from every country he visits.
Featuring over 75 recipes that represent a mix of Bengali, Khasi and Nepali cuisine, this collection will introduce readers to host of exciting fare from essential spice mixes to forgotten dishes reinvented over time.
Todd who owns the restaurant Antares, in Goa, talks about her experiences in India, her journey in through the Indian food industry.
Onmanorama picks five novel Diwali sweets that you can relish this season.
Sanjeev Kapoor shares his views on the journey of Indian food, nutrition, the future of the industry, while suggesting useful health tips that may help during the crucial times.
Seasoning helps the clay pots to endure the heat in a better way and lasts longer as well.
There are two types of curry leaf saplings. One type grows from the fruit and the other one grows from the root.
The condiment has many medicinal properties and hence the mustard tempering must be added just before the dish is served.
The cookbook titled 'Fine Dining Indian: Easy to Cook Restaurant Recipes at Home' authored by chef Bobby Geetha has some amazing techniques and tips that would help you create the magic of fine dining at home.