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...

Your first meals after the vrat don’t need an elaborate plan. Familiar food, comfortable portions and enou...