under food

To contemplate the art of being idle, of pottering around, drinking a tall glass of ice cold buttermilk or lemon soda, and nibbling on a cold grapefruit and hot peanut salad, seems an apt subject for the long hot summer

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2 Jul 2015 | BY Shylashri Shankar

Food inspectors say they’re up to the challenge of keeping people safe, even taking on powerful business interests—if only they were better equipped for it

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25 Jun 2015

The mobile internet has created a new business in the food delivery sector and venture capitalists are rushing to invest in a range of new apps

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3 Jun 2015 | BY Madhavankutty Pillai

At birth, we all have about 10,000 taste buds scattered on the back, sides and tip of the tongue. But just like with the brain’s grey cells, we still don’t know why some use more of their taste buds than others

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27 May 2015 | BY Shylashri Shankar

Why the Maggi problem is an opportunity

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25 May 2015 | BY Mohit Hira

Just as one adds a pinch of sugar or jaggery to balance the acidity of a tomato or tamarind, the sleuth’s savouring of a dish offsets and highlights the demon-like aspects of the crime

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1 Apr 2015 | BY Shylashri Shankar

The problem we face today in India and many other parts of the world is that we straddle two conflicting ways of thinking about the relationship between health, food and taste

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11 Mar 2015 | BY Shylashri Shankar

Popular cooking shows are tipping the gender balance in the conservative Indian kitchen

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21 Nov 2014 | BY Aravind Jayan

The Korean cool, from popular culture to food, travels from the Northeast to the rest of India

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10 Oct 2014 | BY Lhendup G Bhutia

Star chef Vikas Khanna on why he writes books and how he gets his recipe ideas

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10 Oct 2014 | BY Shreya Sethuraman
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