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Parambriym returns with a vibrantnew look, celebrating South India’s rich culinary heritage. With its Chettinad-inspired décor and a menu spanning biryanis to parottas, there’s much to try it offers an authentic, thoughtfully crafted dining experience.

A two-storeyed floating restaurant and nightclub brings nightlife to the Ganges, redefining the way Kolkata eats, drinks, and parties

10 years later, Goa’s most ambitious arts gathering that has seen over 3,500 artists, has become a movement

Created almost 90 years ago, kari dosa bridges generations through spice and nostalgia. We trace the origin of Madurai’s signature dish

David Szalay’s Booker-winning Flesh reminds us that appetite and not abstinence writes the story of selfhood and becoming

Ever wondered how Worcestershire sauce came into being? Well, the history behind this crowd-favourite condiment will quite intriguing for us Indians

Caterers report a sharp drop in orders; high shipping costs, U.S. tariffs, and delivery delays have disrupted the long-standing tradition of sending Deepavali sweets from Chennai to families in the U.S.

Around 12-15 years ago, a certain phenomenon struck various parts of the world — the honey in parts of France and the United States started to change its colour. Do you know how?

With its cheeky games and quirky theme, One Floor Down, in Bengaluru, has character that may overshadow its innovative cocktails and food

Oh, pasta – a favourite food of children around the world. We just can’t imagine life and our meals without it. It’s a beauty that comes in many different shapes and sizes. And yes, there are some crazy looking shapes you may not have seen. And if you haven’t, prepare to be amazed.

To make Limoncello 24, India’s first locally produced limoncello, Goa’s Unusual Spirits uses gondhoraj lebu. Next up, Fragoncello with Mahabaleshwar strawberries

Justice N. Senthilkumar orders notice, returnable by September 26, to her and permits the counsel for the catering company to serve private notice too

Chennai is gearing up for Onam 2025 with a wide variety of festive Sadya experiences. From lavish 25-plus dish spreads to premium fine-dining feasts, from homely takeaway Sadhyas packed in traditional tiffin boxes to pocket-friendly banana leaf meals, the city offers something for everyone. Families can pre-book takeaways, indulge in brunches and thalis, or sit down for authentic Kerala feasts complete with classics like avial, olan, kalan, and a medley of payasams. Whether at home or dining out, Onam this year that promise a grand celebration of Kerala’s flavours and festive spirit

Ram Prasath, founder and CEO of Zaaroz said the delivery startup only receives monthly subscriptions from restaurants. Zaaroz is currently operating in over 50 locations (tier 2, tier 3) in Tamil Nadu serving 8 lakh customers.

A Madras Day food tasting at Sree Akshayam by The Hindu Made Of Chennai, brought together over 25 readers celebrate Chennai’s rich street food culture with murukku sandwiches, marina sundal and bun-butter-jam

Tree of Treats by Treesa Joy is a makeshift cafe specialising in puddings, with a dine-in option during the weekends

Prarthana Prasad explains why she founded Beku, how she went about creating the space and the inclusive philosophy that governs it

Avartana’s new limited edition menu Anoma features a 10-course meal paired with beverages made usingof regional ingredients

Savour an evening of authentic Persian flavours as Nasrin Karimi presents a special Independence Day dinner at Sea Thru Diner, ECR. Indulge in fragrant saffron-scented rice, succulent kebabs, and a sweet finale of honey and fig ice cream. Each dish captures the warmth, aroma, and tradition of Iran’s rich culinary heritage, making it a dining experience to remember.