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Haleem spices up the food business

Haleem spices up the food business

Across the world, the month of Ramzan is a time for fasting, contemplation and prayer. But in Hyderabad, it is also a ₹ 500-crore business venture. Through haleem, the thick spicy meat dish with the texture of a porridge is a rage during the season with demand outstripping supply in ...

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Mamidikaya mania – The Hindu

Mamidikaya mania - The Hindu

There is not much one could do about Vihar but fall in love with the place. Situated at the foothills of Rushikonda, nestled with greenery, the restaurant faces the vast Bay of Bengal with the watersports den at the forefront. Half an hour drive from the city and there awaits ...

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Pack that snack – The Hindu

Pack that snack - The Hindu

“The papaya juice came back,” laughs Palaniappan. He is talking about an experiment that did not go down well with kids. But those have been few and far, he says, as extensive surveys, research and polls went into building up a menu that was not only attractive to children but ...

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Cocktail hour on Hong Kong’s Hollywood Road

Cocktail hour on Hong Kong’s Hollywood Road

Hollywood Road, one of the oldest in Hong Kong, dates back to 1844, anteceding its more famous namesake. The second road to be built here (and the first to be completed), it is abuzz with tourists during the day, thanks to the antique shops lining it and the beautiful Man ...

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Cream and calculations: Making gelatos in Lucca

Cream and calculations: Making gelatos in Lucca

A brisk 18 degrees Celsius is welcome when the mercury is touching 36 degrees back home. But what tips the scales in favour of Lucca in April is an email from my friend, Dana Ewart. The Canadian chef who helped at my restaurant, Pumpkin Tales, for a couple of months ...

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Battle of the milks: Preservative-free vegan milk at your doorstep

Battle of the milks: Preservative-free vegan milk at your doorstep

Back when Delhi-based Parul Priya Srivastava swore by dairy milk, she could at the most manage to gulp down half a cup. “In India, it’s blasphemous to think about doing away with milk,” says the chartered accountant who religiously followed the routine every day, even if it left her feeling ...

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A toast to the jamun

A toast to the jamun

Jamun or njaval isn’t exactly a fruit celebrated in Kerala, unlike in other parts of this diverse country. For those who have travelled from south India to Delhi in the summer, what will instantly come to mind are the tempting leaf- wrapped, purple portions of jamun and Bengal currant, two ...

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One Pot One Shot (OPOS) technique founder B Ramki workshop in Chennai

One Pot One Shot (OPOS) technique founder B Ramki workshop in Chennai

“Send your sons and daughters to my workshop, ‘Chef in a day’, and I promise you that they will cook up a three-course meal for the family that same evening,” says B Ramki, whose One Pot One Shot (OPOS) cooking technique is gaining popularity world wide. “The workshop is for ...

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Heart is where spirit is

Heart is where spirit is

Beer doesn’t make you fat. It makes you lean. Well, as die-hard ‘beer’ fans would agree that nothing scares them the most than the thought of getting a ‘beer belly’. But despite this perennial fear, nothing stops them from guzzling down umpteen pitchers and mugs of the cold-chilled fermented drink. ...

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The journey of ramen – The Hindu

The journey of ramen - The Hindu

Ramen is probably not the first food that comes to your mind when you think of Japan. But go beyond obvious options like sushi, and you will be surprised to learn that the steamy, soupy noodle dish has a cult following in Japan and is now considered a gourmet dish ...

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