Eid al-Fitr 2025 in India marks the end of Ramadan with prayers, charity, and feasting. Traditional dishes include Sheer Khurma, Biryani, Sewaiyan, Rose Sharbat, and Mutton Shami Kabab.

The eyes of Sayed Safar Ali, 84-year-old owner of Lucky Restaurant, light up when we tell him we want to speak about biryani.

Growing up in Singapore, I was always surrounded by Indian influences, whether it was through Tamil being one of the official ...

A go-to destination for garlic naan, shrimp biryani, chicken tikka masala and other Indian specialties in the Allentown area ...

Hyderabad: Hyderabad is famous across the world for its Biryani. This dish is generally made of goat’s meat, but Chicken Biryani is very popular too. Mince Biryani is a hot favorite. Fish, prawn and ...

From fried shrimp to fresh oysters, enjoy the best of the coast at these flip-flop-friendly spots. Part of the Southern Living team since 2017, Kaitlyn Yarborough Sadik is a Georgia native living in ...

Recipes to power (and refuel you after) your weekend adventures. By Sam Sifton Ixta Belfrage’s porcini ragù, adapted by Ligaya Mishan.Credit...Linda Xiao for The New York Times. Food stylist ...

Add articles to your saved list and come back to them anytime. From now until March 29, more than 800,000 Australians will celebrate the holy month of Ramadan. It’s an important time for Muslims ...

Melissa M. Martin is the author of Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou. Named after her restaurant in New Orleans, chef Melissa M. Martin’s debut cookbook shares her ...

Made with flavourful rice and aromatic spices and herbs. Made with flavourful rice and aromatic spices and herbs, biryani can win over a million hearts in a matter of minutes. It is not just popular ...

The world’s first fish doorbell has just gone live in the Dutch city of Utrecht. ‘Fish doorbell season’ officially began, on 3 March for the fifth year in a row. A camera showing live ...

Shrimp fried rice on its own is great. But with creamy-ketchupy yum yum sauce? It’s, well, you get it. By Emily Weinstein After last week’s newsletter about the food my children eat (and don ...