A Bandra based cloud kitchen is baking indulgent and innovative pies that will thrill hardcore meat lovers and make vegetarians smile too

We dropped by the newly opened branch of Mani’s Lunch Home to check out the new space and its many authentic South Indian offerings

This Andheri-based restaurant is a hearty, humble tribute to rustic comfort food from the hilly regions of Himachal Pradesh, Nepal and China

78.8 per cent of experts predict a surge in gourmet mithai, where traditional sweets are elevated with premium ingredients, exquisite packaging, and unique flavour combinations. 

As more people want to eat healthy, especially during festivals, even chefs and nutritionists say you can do a lot with traditional sweets by simply replacing ingredients. They not only share recipes for ladoos but also rasmalai among others

As modaks remain the eternal favourite for Ganeshotsav, Indian chefs say there are not only traditional regional variations of the sweet but also innovative ones that are made with rava, coconut, chana dal, or even fried

Devotees of Lord Ganesh will come together to celebrate Ganeshotsav and offer his favourite modaks. Interestingly, people from other parts of the country including Himachal Pradesh, Goa and Maharashtra, and more particularly Mumbai highlight sweet dishes that are made beyond the popular modak for the festival

From a time when Japanese flavours were largely unfamiliar, to the current era of the democratisation of sushi, chef Masaharu Morimoto continues to lead the Japanese culinary innovation and tradition in India

We are celebrating Onam by inviting home chefs Asha and Rinad Mundeth to share a recipe to help you join the festivities

Mumbai Food

updated by tushar

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Mani’s moves to Chembur: All you need to know about the new space

This restaurant in Andheri serves food from Himachal Pradesh, Nepal, China

Ganesh Chaturthi 2024: There will be a surge in gourmet mithai, predict experts

Ganesh Chaturthi: Replace sugar with honey, churma for sattu, and other hacks

Ganesh Chaturthi 2024: Why traditional and innovative modaks go hand-in-hand

From sev barfi to patande, different Indian communities make sweets beyond modak

How chef Masaharu Morimoto transformed Japanese cuisine in Mumbai

Onam 2024: Indulge in making a delicious Sadhya dish Mathanga erisseri

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