Basar (Arunachal Pradesh): Starting with the locally-famous "achin pinam" (spiced rice) to smoked beef platters, or the "amin" made out of rice cake and chicken, every dish cooked in Arunachal Pradesh's Basar town gives out a flavour of the hills and wilderness that surrounds the place.

Chennai: After India's frontiers got realigned during partition in 1947, the cuisine of the countries beyond our borders got confined within their own boundaries. To overcome that, the Hilton Chennai's Ayna restaurant is hosting an "India-Beyond Borders" food festival with vegetarian and non-vegetarian dishes of Pakistan, Nepal, Bangladesh and Sri Lanka.

Broccoli sesame seed dumpling.

New Delhi: With the Chinese New Year round the corner, as restaurants serving Chinese cuisine are gearing up for the celebrations, some mouth-watering dishes were discovered at the Jasmine at Hotel The Royal Plaza. The restaurant, which is well-known for its Schezwan and Cantonese Cuisine, has come up with dishes like Mandarin prawn, Beijing duck rolls, diced chicken in chilly coriander and onion cake, among others, which form the signature elements of the chef's crafted menu.

Mechukha: If you are planning a trip to this remote valley in the northeastern state of Arunachal Pradesh, rest assured you will be welcomed with a glass of chhang, a pungent home-brewed local beer made from millet or rice.

Traditional sweets and snacks are of the essence when it comes to Diwali and the celebrations are simply incomplete without home-cooked stuff. This time celebrate the festival by indulging in some sweet as well as tangy treats. Here are some mouth-watering recipes by Chef Sanjeev Kapoor. 1. Bhajanee chakli  

Kolkata: Thinking of ditching the salad bar in favour of pakoras from your favourite snack vendor? Think again. Preventing coronary heart disease (CHD) is not just about what you eat but is also linked to the cooking style you adopt, according to a team of international researchers who say urbanised South Asian's susceptibility to the disease is partly due to high-heat cooking methods such as roasting or frying.

Coimbatore: A group of budding chefs recently celebrated World Bread Day by baking and preparing a huge vegetarian burger bun that attracted food lovers from across the city. It took almost 16 hours for 47 catering students and five chefs to make the 1.5 feet tall and three feet wide burger, which was handed over to an orphanage after display.

Nippattu is crispy, spicy, crunchy, munchy evening snack along with your favorite tea. Nippattu is one of the popular snacks from Karnataka. They are also popular in other states of South India by different names like “Thattai” and “Chekkalu”. These Spicy Rice Crackers are perfect tea time accompaniment

An image of the restaurant Spicy Duck

New Delhi: For over two decades Tea House Of The August Moon at the Taj Palace Hotel was one of the finest Chinese diners in the national capital's diplomatic enclave. It inexplicably closed down in 2009, leaving a huge hole that has now been filled by the newly-opened Spicy Duck. The restaurant is elegantly simple, in shades of white, brown, gold and bits of blue. It captures the contemporary vibrancy of the space combined with the authenticity at the heart of the cuisine.

Mysuru: Tribal food, especially bamboo biryani, will be one of the highlights of this year’s Dasara Ahara Mela. Tribal people living in HD Kote, Hunsur and Piriyapatna taluk will be taking part in the mela which will get underway from October 1 at Bharath Scouts and Guides Grounds. Visitors can enjoy lip-smacking foods ‘Bamboo Biryani’ and ‘Makali Beru Tea’ (Makali herb root tea) during the mela.   

Mixed Vegetable and Beet Cutlet

Ganesh Chaturthi, one of the most important Hindu festivals, is a time for introspection and prayers and bonding with the family. It's also a time for eating -- and masterchef Sanjeev Kapoor tells you how. Start with an adai, move on to a mixed vegetable and beet cutlet and round it off with a dal pakwan.  Adai  Ingredients 1 cup parboiled rice, soaked  ¼ cup split skinless urad dal, soaked

Our Stone Age ancestors - different in living or closer than we think?

Title: A Million Years in a Day - A Curious History of Daily Life; Author: Greg Jenner; Publisher: Weidenfeld and Nicolson/Hachette India; Pages: 320; Price: Rs 499 If any of us was sent back into the past, some centuries ago or even to the time before recorded history began, could the daily activities and home life of our ancestors make sense to us? They not only would, but also be quite familiar - apart from the absence of certain technological developments and devices we now deem necessary requirements of our existence. 

Socorro: On Independence Day, a tiny village in Goa will not only celebrate the country's freedom with gusto but also honour the patolli, an unsung, delicious, time-warped local dessert, served delicately wrapped in turmeric leaf. The Socorro Socio Art and Cultural Association has been using the aegis of Independence Day to promote the patolli, a unique and traditional delicacy, which is cooked in both Hindu and Christian homes on festive occasions, especially during the monsoon, when fresh turmeric leaves are available in plenty.

In the 1960s, the average annual per capita consumption of sorghum and millets was 32.9 kg, roughly eight times the 4.2 kg an urban Indian consumed in 2010. So-called “inferior” sorghum (jawar) and millets -- pearl (bajra), finger (ragi), little (kutki), kodo (kodon), foxtail (kakum) and barnyard (sanwa) -- have lost plate share, mainly to “superior” wheat, a dietary shift associated with growing incomes and urbanisation, said a 2014 National Council of Applied Economic Research (NCAER) report.

New Delhi: Imagine a berry pudding made using amaranth, a chicken wrap made of wholewheat or corn tortilla and grilled chicken salad without using marinade. Eighteen-year-old Vedant Bahri's cook book, "Cheat It All", will make you drool over a whole slew of yummy and nourishing dishes. Since he feels that life is too short to eat boring food, he took it on himself to make healthier choices that are not dull and uninteresting. In the process, he wrote a 239-page book comprising 75 "cheat" recipes. Published by Niyogi Books, "Cheat It All" is priced at Rs 795.


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