TH Food

Id at 2am: Inside Chennai’s midnight biryani economy. Nikhil Raghavan writes thehindu.com/food/features/…

From an induction stove to a rice cooker, my kitchen runs largely on electricity — but the air fryer has quietly taken over everything from roasting vegetables to cooking full dinners, Sangita Rajan writes thehindu.com/food/features/…

SPOT cafe in Aizawl, Mizoram offers free HIV and STI testing, condoms and counselling in a relaxed atmosphere with a TV, karaoke and fun games thehindu.com/society/mizora…

Beyond Noma: Rethinking the myth of the ‘brilliant but volatile’ chef. As debates sparked by René Redzepi put restaurant kitchens under scrutiny, London-based chef Karan Gokani examines power, pressure, and the real cost of culinary excellence thehindu.com/food/dining/be…

Breaking some myths about Naga cuisine with chef Aketoli Zhimomi. Anagha Maareesha speaks to the chef before her visit to Bengaluru for a unique pop-up thehindu.com/food/dining/br…

Baaghini, a six-coffee blend, takes centrestage in this Hyderabad cafe ✍️@prabalikam thehindu.com/food/dining/ba…

This Rajasthani cookbook revives culinary memories and connections. @sangitarajan24 reports thehindu.com/food/features/…

No-flame kitchens keep restaurants running. @AkilaKannadasan and @nivi15 look at restaurants that continue to function smoothly thanks to no-flame, all-electric kitchens, in light of the LPG shortage thehindu.com/food/features/…

Breaking some myths about Naga cuisine with chef Aketoli Zhimomi, as she heads to Bengaluru for a pop-up at Nila thehindu.com/food/dining/br…

The future of hospitality in the age of AI. Chef Karan Gokani explores thehindu.com/food/dining/th…

The fires of Madras’ kitchens: Amid the burning issue of LPG shortage, @MadrasMobile takes a look at how cooking fuel has evolved over the years in Madras thehindu.com/news/cities/ch…

Eid food in India: A look at Bhopali, Bohra and Memon culinary traditions. ✍️Barry Rodgers thehindu.com/food/eid-food-…

Delhi’s newest watering hole is not monkeying around. @DeepaliSingh05 visits Top Banana thehindu.com/food/dining/de…

Beyond croissants: Puducherry’s Abov highlights Vietnamese, Sri Lankan and Malaysian flavours. @PriyamedhaD writes thehindu.com/food/dining/be…

JSM says Hard Rock Cafes in India will remain open thehindu.com/news/national/…

Restaurateur Pravesh Pandey’s new restaurant is an Indo-Italian crafthouse in Bengaluru. @Anaghzzz writes thehindu.com/food/dining/re…

Persian, Greek and Turkish flavours take centrestage at Holiday Inn Cochin’s Kyra. Anasuya Menon reports thehindu.com/food/dining/pe…

How food ushers in new beginnings at Ugadi, author Ratna Rajaiah explores the symbolic and nutritional reasons. ✍️Ranjani Govind thehindu.com/food/features/…

Hybrid kitchens: How families are cooking with less LPG. @chitradeepa finds out more thehindu.com/food/features/…

As West Asia tensions rise, Lulu Group sends fresh produce from South India to supermarkets in the Gulf. Nahla Nainar speaks to Mohamed Althaf of Lulu Group International thehindu.com/news/cities/Ti…