Cakes were for birthdays, baked desserts for special occasions. Now, everyone is an expert BY RUKMA SALUJA Baking is perhaps the oldest form of cooking...
BY VENKATESH RAGHAVENDRA & PAYTON SOUDERS Our food intake is based on our agriculture, so we as consumers need to demand more diversity through what...
Soy bean in a packet, riche in fibre and fermented, Tempayy could add variety to your kitchen RUKMA SALUJA Plant-based meat is the food fad...
The rains have always been special. It’s when we are spoilt for choice when it comes to celebrations and special preparations BY MALATI K. VIJAY...
There’s something happening round the year in this wonderful country of ours. Come the monsoon, we have a slew of festivals. Teej, although celebrated only...
Weddings not counted, your private parties just climbed up a notch with home catering no longer the side business of restaurants. The big-ticket chefs have...
BY RUKMA SALUJA Vegans eschew all things animal. Strict vegetarians, they want you to avoid anything to do with creatures of the wild, particularly, in...
Meetha/misthti/sihi thindi…is almost everyone’s guilty pleasure. We give in to it despite the naysayers. And why not? Indulging a sweet tooth is nirvana to many...
The most colourful of all Indian festivals, Holi is as much about food as about colours. Whether it is the wok-fresh gujiya in the north...
Raan Musallam, marinated, steamed and cooked, is one of the delicacies to emerge from the court of epicurean Nawab Wajid Ali Shah, and it continues...
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