- 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.
- Rains are often associated with crisp pakodas, bajjis, and masala chai. Looking for new ideas for monsoon snacks? We ask chefs what they like to cook at home when it’s wet outside
- The menu is a fusion of global culinary techniques, with richly rooted sensibilities of Indian cuisine
- Zaaroz is run by an entrepreneur at Chidambaram in Cuddalore district. Due to cost reduction for the owners of eateries in Namakkal following the shift, they have reduced the prices of food.
- Salty Nerd Vodka is in stores in came into its vibrant spawning this month in the UAE, Goa, and Karnataka, and will make its presence in with Chhattisgarh and Odisha poised soon after
- by The Bon Appétit and Epicurious StaffsWe’ve got sweet potato rolls, pumpkin chili, and the garlickiest mashed potatoes.
- by Pervaiz ShallwaniIts gooey pecan filling sits under cushions of custard and whipped cream.
- by Editors of Bon AppétitFor when you want the food to match the vibes.
- by The Bon Appétit and Epicurious Staffs and ContributorsFrom savory chili to a decadent tiramisu, here are 7 ways to make the most of Autumn’s best flavor.
- by The Bon Appétit StaffLike sweet potato gratin and sheet-pan meatballs.
- by Jesse SzewczykThe right can of pumpkin delivers more consistent flavor and texture than DIY.
- by Joe Sevier, Bon Appétit Staff & ContributorsRadicchio and squash with blue cheese dressing, charred greens with citrus, kale with pecan vinaigrette, and more.
- by Sam StoneIn a taste test of Nielsen-Massey, Heilala, McCormick, and more, which vanilla reigned supreme?
- We’re here with BA Bake Club’s September recipe: Jesse’s impressive Banana Pudding Paris-Brest.
- by Emily JohnsonAnd when you need to do it.