Finding flavour in fish innards livemint.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from livemint.com Daily Mail and Mail on Sunday newspapers.
It’s May, the ideal month for pickle-making, with mango, lime, jackfruit and bayberry in abundance. Lounge brings you pickling ideas from across the country
Talking about her association with Anushka Sharma, Northeast food curator Gitika Saikia told indianexpress.com that she has curated such meals for about 4-5 times for Anushka's entire family, including her husband Virat Kohli
India is known for its rich and diverse culinary tradition, which includes a vast range of fermented dishes. What began as a tradition centuries ago is still a prominent trend today, according to the Godrej Food Trends Report 2022. Fermented .
By N Lothungbeni Humtsoe Faster lives and economic downturn have impacted cooking patterns, taste preferences, and the nutritive diversity of the Indian diet over the last decade. And chefs, farmers, and experts are particular in pointing out that the onus also lies with consumers who need to be receptive, reflective, and action-oriented in bringing desi vegetables back. “We’ve been hard-wired to crave convenience when we should crave food that is nutritious and better,” muses Chef Zacharias, expressing hope that these behaviours may be unlearned. One area of concern post-pandemic is how socio-economic constraints have skewed diets, especially for those with limited access to nutritive produce. “How can we rationalise the argument of making more vegetables a part of the diet?” says Dr. Pushpesh Pant, eminent food historian. “As recently as three decades ago, five rupees bought five kilos of fresh green peas. Today they cost more than a hundred! Even