On a mid-week afternoon, we dropped by a newly-opened coastal restaurant at the Times Square Building in Marol. At first ...

Dakshin Canteen, led by chef-entrepreneur Ruchira Hoon, showcases the rich diversity of south Indian food with a menu ...

Ghee and butter both come from milk, but they are made in different ways. Ghee is made by heating butter until the water evaporates and the milk solids separate. Once removed, what remains is a pure, ...

If the heat is too high, the dosa will brown too quickly without becoming crisp. After spreading the batter, drizzle a little oil or ghee around the edges and on top. Ghee, in particular, gives a ...

The thinner the batter, the crispier the dosa will be. For extra crispness, avoid adding too much batter at once. Let the dosa cook on one side until the edges turn golden brown and crisp. If you try ...

Are traditional Indian staples like ghee, butter, parathas, and milk good for your health, or do they pose hidden risks? Expert insights reveal the right way to consume them for optimal well-being.

A server clad in a blue shirt and dhoti, expertly carrying a stack of crispy dosa or dose is perhaps one of the most popular imagery to come ... to breakfast spot for thousands of Bangaloreans ...

Set aside some whole almonds to use for garnish later. Grind the remaining almonds into a coarse powder and set it aside. 2. Now in a separate pan, heat half a cup of ghee over medium heat. Once hot, ...

Throughout the last year the Money blog has been asking Michelin chefs to pick their favourite cheap eats - a meal for two ...

Throughout the last year the Money blog has been asking Michelin chefs to pick their favourite cheap eats - a meal for two ...