Indian cuisine is a melting pot of various regional food cultures. Some gain global popularity, while some remain unexplored. One such cuisine, which has not been explored much, is of Odisha. The food ...

From opening Bungalow in New York City to earning a Michelin star and being named in the TIME100 Most Influential People of 2026, chef Vikas Khanna has been one of the most recognised voices who ...

The sharpness of mustard, the comfort of slow-cooked gravies, the earthiness of seafood and the gentle tang of fermented rice ...

Sumptuous, healthy and simple Odia food was the highlight of the second day of Cooking Fiesta organized at Kanika Restaurant in Mayfair Lagoon as part of the Times Bhubaneswar Festival here on Friday.

When people talk about Indian food, the conversations usually revolve around rich Punjabi curries, spicy South Indian staples, or Bengal's famous sweets and seafood. But recently, industrialist Harsh ...

The appointment of a professional cook in the Bengali household is a relatively recent practice. As food historian Utsa Ray points out, it was only in the early 20th century that middle-class families ...

When discussions around Indian food begin, the spotlight often falls on buttery Punjabi dishes, fiery South Indian staples, or Bengal’s iconic sweets and seafood. However, industrialist Harsh Goenka ...

For an Odia food rookie, Bengal is a constant reminder on the surface of the tongue. Go deeper into the flavours of Odisha and its subtleties and nuances emerge in a manner that is uniquely Odia. For ...

With Indian cuisine in focus both globally and locally, there has never been a better time to chronicle Indian culinary culture in all its diversity. Rushina Munshaw Ghildiyal, herself the custodian ...