An indulgent dessert that is traditionally made in Rajasthan using broken wheat or lapsi, the Jowar ka Meetha is a spin on the classic that features whole jowar pearls cooked with dark jaggery and ghee. Chef Bhairav Singh of Native Bombay tells us how to make this sweet that is tasty as well as gut-friendly.
The Worli Koliwada Project aims to meaningfully draw attention to the Worli Koliwada area (in Mumbai) and its inhabitants—through the prism of food—along with helping find effective ways of income generation.
Love it or hate it, its distinct aroma makes jackfruit a memorable gustatory experience. Determined to get more people to cook with it, Mumbai-based Eat with Better makes the unripe form of jackfruit a ready canvas for varied flavours.
A pastry chef's take on a nostalgic Indian sweet.
Do early associations of food shape our tastes and identity? Pastry chef Heena Punwani speaks to chef Thomas Zacharias about growing up with Enid Blyton books, her mother’s flavourful butter chicken, and the first wedding cake that she ever baked.
It is by observing her family cook that Lamiya Amiruddin developed a strong understanding of her community’s rich culinary heritage.
A kitchen in a fire temple in Mumbai doles out humble yet delightful Parsi sweets that find a place in religious ceremonies and at tea-time alike.