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Friday, Jul 4, 2025
Rendang is a spicy meat dish that has its origins in the Sumatra region in Indonesia.
The consumption of pork went up from 6,880 tonnes in 2017-18 to 7,110 tonnes in 2018-19.
Culinary experts share a tip that adding a few shards of coconut shell would help cook the meat pretty quickly.
The city boasts of the famous 'kacche gosht ki biryani' and its meat 'kormas', 'gosht ke kebab' cooked in cold curd, 'roti pe boti', 'sookha mutton', 'nihaari' and 'haleem' are equally popular.
Nusrat Gökçe, the Turkish chef known popularly as Salt Bae, has conquered the virtual world of culinary connoisseurs with his unique, theatrical cutting of the steak and sprinkling salt over the cooked meat.
As per the report, 57 per cent of the people surveyed consume organic foods.
Revolutionising the concept of Indian cuisine has been the key to Atul Kochhar’s success since moving to Britain as a young chef in the early '90s.
Malabar’s signature dishes and savories are the ones that are most in demand.
During Ramadan time, the home of a Sheikh in Mamura becomes the venue for showcasing Surendran’s culinary skills.
Shajahan's shop at Alappuzha is a great place to break the fast this Ramadan month
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