Eat regularly, add fibre slowly, keep the curd if it suits you, drink safely, and walk. No crash plan requir...

From bilona and grass-fed to danedaar, the words on a ghee jar can tell you about its origins and character....

The difference matters at the stove, in your portions and, sometimes, in what your stomach tolerates. Here�...

What happens to the protein, lactose and live cultures when dahi becomes chaas? A closer look, with two favo...

Both paneer and tofu bring useful protein to the table. Their differences in calcium, iron, fat and digestiv...

Not a supplement, not a superfood — just daylight, your body clock and the connection with digestion....

By the time you’re standing at the stove, many of the important decisions have already been made — usual...

It’s easy to eat the same few things on rotation. Widening that list may be more useful than chasing a sin...

A practical Diwali hosting guide to asking ahead, building a varied spread and treating food allergies with ...

How hosts and guests can keep the warmth of Indian hospitality while respecting a simple ‘I’m full’....

Rajma chawal can be comfort food with an uncomfortable afterthought. Here is what a good soak can change, wh...

A bowl of kaddu and a scattering of seeds bring different things to an Indian meal. The fibre comparison get...