Sour Food
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Nvidia CEO Jensen Huang tries Beijing's 'zhajiangmian' on food tour
The "douzhi'er," a fermented soybean drink that's slightly sour and gray-green in color, made the Nvidia CEO wince.
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5 Traditional Assamese Recipes That Keep The Heat Away
Assamese summer cuisine uses seasonal produce, souring agents, and minimal spices to create light, cooling dishes ideal for hot weather.
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6 Clever Ways To Use Pomegranate Peels In Everyday Cooking
From flavour-packed chutneys to nutrient-rich teas, discover six simple ways to turn this kitchen scrap into a delicious everyday ingredient.
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Is Your Imli Chutney Too Thick, Too Watery Or Too Sour? Avoid These Mistakes While Making It
While the recipe looks easy, small mistakes during preparation can change the taste, texture, and shelf life of the chutney.
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Why A Refreshing Bowl Of Thai Som Tam (Raw Papaya Salad) Is The Perfect Summer Dinner
In the summer season, when it's too hot to stay in the kitchen for too long and your appetite runs low, Thai Som Tam (raw papaya salad) makes for the perfect dinner.
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This Simple Kitchen Trick Can Keep Curd From Going Bad In Summer
A small pinch of sugar can help control fermentation in summer, keeping homemade curd mild, creamy, and less sour.
-
Achaar vs Pickle: How Are They Different In Terms Of Preparation, Flavour, And Uses
Are pickles and achaar really the same thing? While both rely on the age-old technique of preservation, they differ in preparation, flavour, and use.
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What Is Vishu Sadhya? A Guide To Kerala's Classic Vegetarian New-Year Feast
Vishu Sadhya is typically served on a banana leaf and features a mix of dishes with all four types of tastes - sweet, salty, sour and bitter.
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This Simple Paan Trick Can Help Your Idli Batter Be Better In Summer
Rooted in everyday kitchen wisdom, the practice helps maintain balance during warm months.
-
Sweet Or Spicy, Here Is How To Make Mango Chutney That Always Works
Choose firm, green, unripe mangoes free from blemishes for raw mango chutney to ensure good taste and shelf life.
-
Raw Mango Curry: The Summer Lunch That Tastes Like The Season Itself
The curry combines raw mango with coconut, jaggery, and red chillies to create a balanced sweet, sour, spicy flavor.
-
These Simple Tricks Can Save Curd From Turning Sour In Summer
In summer, curd needs a little extra care to stay fresh, balanced and mildly tangy.
-
Cooking Tomato-Based Curries With This Surprise Ingredient Is A Game Changer
A tiny amount of sugar can transform tomato-heavy curries by cutting sharpness, boosting flavour and improving their overall finish.
-
5 Whisky Cocktails So Good, Your Guests Will Think You Hired A Bartender
Whisky is a spirit that rewards curiosity. The five cocktails here each ask something slightly different of it.
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Is Apple Milkshake Bad For Digestion? Ayurveda Health Expert Explains The Truth
Wondering if an apple or an apple milkshake is kinder to your gut? Experts explain how fibre, sugars, and nutrients differ to reveal the smarter choice for optimal digestive health.
-
Nvidia CEO Jensen Huang tries Beijing's 'zhajiangmian' on food tour
The "douzhi'er," a fermented soybean drink that's slightly sour and gray-green in color, made the Nvidia CEO wince.
-
5 Traditional Assamese Recipes That Keep The Heat Away
Assamese summer cuisine uses seasonal produce, souring agents, and minimal spices to create light, cooling dishes ideal for hot weather.
-
6 Clever Ways To Use Pomegranate Peels In Everyday Cooking
From flavour-packed chutneys to nutrient-rich teas, discover six simple ways to turn this kitchen scrap into a delicious everyday ingredient.
-
Is Your Imli Chutney Too Thick, Too Watery Or Too Sour? Avoid These Mistakes While Making It
While the recipe looks easy, small mistakes during preparation can change the taste, texture, and shelf life of the chutney.
-
Why A Refreshing Bowl Of Thai Som Tam (Raw Papaya Salad) Is The Perfect Summer Dinner
In the summer season, when it's too hot to stay in the kitchen for too long and your appetite runs low, Thai Som Tam (raw papaya salad) makes for the perfect dinner.
-
This Simple Kitchen Trick Can Keep Curd From Going Bad In Summer
A small pinch of sugar can help control fermentation in summer, keeping homemade curd mild, creamy, and less sour.
-
Achaar vs Pickle: How Are They Different In Terms Of Preparation, Flavour, And Uses
Are pickles and achaar really the same thing? While both rely on the age-old technique of preservation, they differ in preparation, flavour, and use.
-
What Is Vishu Sadhya? A Guide To Kerala's Classic Vegetarian New-Year Feast
Vishu Sadhya is typically served on a banana leaf and features a mix of dishes with all four types of tastes - sweet, salty, sour and bitter.
-
This Simple Paan Trick Can Help Your Idli Batter Be Better In Summer
Rooted in everyday kitchen wisdom, the practice helps maintain balance during warm months.
-
Sweet Or Spicy, Here Is How To Make Mango Chutney That Always Works
Choose firm, green, unripe mangoes free from blemishes for raw mango chutney to ensure good taste and shelf life.
-
Raw Mango Curry: The Summer Lunch That Tastes Like The Season Itself
The curry combines raw mango with coconut, jaggery, and red chillies to create a balanced sweet, sour, spicy flavor.
-
These Simple Tricks Can Save Curd From Turning Sour In Summer
In summer, curd needs a little extra care to stay fresh, balanced and mildly tangy.
-
Cooking Tomato-Based Curries With This Surprise Ingredient Is A Game Changer
A tiny amount of sugar can transform tomato-heavy curries by cutting sharpness, boosting flavour and improving their overall finish.
-
5 Whisky Cocktails So Good, Your Guests Will Think You Hired A Bartender
Whisky is a spirit that rewards curiosity. The five cocktails here each ask something slightly different of it.
-
Is Apple Milkshake Bad For Digestion? Ayurveda Health Expert Explains The Truth
Wondering if an apple or an apple milkshake is kinder to your gut? Experts explain how fibre, sugars, and nutrients differ to reveal the smarter choice for optimal digestive health.
