Alert Sign Dear reader, online ads enable us to deliver the journalism you value. Please support us by taking a moment to turn off Adblock on

Alert Sign Dear reader, please upgrade to the latest version of IE to have a better reading experience


Bisma Tirmizi

Food Stories: Chanay Ki Daal Ka Halwa

The humble lentils are transformed into a divine dessert with the help of milk, sugar, some nuts and lots of stirring Published Sep 28, 2016 02:35pm

Food Stories: Tahiri

The nawabs of Hyderabad hired vegetarian cooks to create a meatless biryani, which is how the tahiri came into being. Published Oct 13, 2015 02:40pm

Food Stories: Bihari Kabab

This meat delight has an infusion of mustard oil, specifically used in Bihar. It's uniqueness is in its marinade. Published Sep 25, 2015 03:10pm

Food Stories: Naan Khatai

Some say 'khatai' means six in Persian, referring to the six ingredients used in making this delightful desi biscuit. Published Sep 15, 2015 02:43pm

Food Stories: Palak Paneer

Nothing is more quintessentially Punjabi than palak or saag; abundant in flavour, like the land and its people. Published Sep 10, 2015 01:26pm

Food Stories: Khichri

Rice and lentils cooked together are a perfect union of amino acids essential for our bodies; the perfect protein. Published Sep 04, 2015 06:15pm

Food Stories: Khatti Daal

With a flavour that is uniquely Hyderabadi, Khatti Daal can be made with masoor or urud. Published Aug 25, 2015 02:05pm

Food Stories: Tandoori Chicken

My research on Chicken Tikka last week led me to its cousin, Tandoori Chicken. There is obvious confusion about the two. Updated Aug 12, 2015 05:23pm

Food Stories: Mutton Dum Biryani

In dum biryani, the meat is half cooked; the dish is brought to perfection through the dum pukth style of cooking. Updated Aug 03, 2015 05:36pm

Food Stories: Saviyaan

After a month of abstinence, Eid ul-Fitr is associated with feasting and would just not be complete without saviyaan. Published Jul 18, 2015 11:08am

Food Stories: Mango sharbat

There are only two essential points about mangoes – they should be sweet and they should be plentiful, Mirza Ghalib said Published Jul 14, 2015 04:50pm

Food Stories: Samosa

Originally named samsa after the pyramids of Central Asia, the snack came to the subcontinent via ancient trade routes. Updated Jul 07, 2015 06:04pm

Food Stories: Chana chaat

In a culture that loves its snack food, chaat stands out in the subcontinent as one of the few universals. Updated Jul 04, 2015 05:28pm