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Puttu's history is deeply rooted in South India, predating Portuguese influence. This traditional steamed rice cake likely originated in Tamil Nadu, evidenced by early mentions in Tamil literature.
Chai perfection starts with understanding common mistakes. Learn how to avoid watery, bitter, or flavourless chai by mastering key brewing techniques, spice balance, and tea selection for the ultimate cup.
Chocolate origins are rooted in ancient Mayan and Aztec rituals, where it was consumed as a bitter, spiced drink, not the sweet treat we know today.
Raja Tea Stall in Alappuzha, Kuttanad, is a 70-year-old tea stall gaining popularity thanks to actor Jayasurya's visit. Known for its delicious banana fritters, beef, and tea amidst scenic backwaters, this hidden gem offers a unique taste of Kerala.
How India’s rice gruels are turning into global talking points.
Curry leaves offer flavour and health benefits, but often come with hidden chemical residue. Here’s how to make them safe before use.
Indian astronaut Shubhanshu Shukla made history as the first Indian on the ISS, carrying gajar ka halwa and moong dal halwa with him. He is conducting experiments and enjoying familiar flavors while representing India's growing space program.
Coconut oil prices have doubled in Kerala, impacting local cuisine. This surge is due to decreased coconut production and increased exports, forcing a shift to alternative oils and threatening the unique flavors of Kerala's food scene.
Airplane food often tastes bland due to changes in taste perception at high altitudes. The low humidity and cabin pressure affect our senses, making food taste different and often worse than on the ground.
Iron cookware enhances iron content in food, potentially improving hemoglobin levels, especially when preparing acidic dishes. Using iron woks and skillets correctly, through seasoning and maintenance, maximizes their benefits for those with iron deficiency.
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