Roti is the generic name by which Indian breads are identified across the country as well as around the world. The forms in ...

Both leavened and unleavened breads – some indigenous, others introduced through the influence of historical rulers – feature in Indian cuisine. In his A Historical Dictionary of Indian Food ...

Chef Amninder Sandhu brought an authentic dining experience to Hyatt Centric, Chandigarh, with an inspired menu and her proud ...

Punjab’s love for hearty, flavour-packed food is no secret—and nowhere is it more evident than at the breakfast table. Punjabi breakfasts are built on generous helpings of ghee, robust spices, and ...

Knead whole wheat flour with water, salt, and little oil. Mash green peas, add spices, ginger, and green chilies. Flatten small dough balls into circles using a rolling pin. Place pea filling in ...

Cut florets, wash thoroughly, drain excess water properly. Gather turmeric, cumin, coriander, garam masala, red chili powder. Heat oil, add cumin, ginger, garlic ...

The story of the London food scene is one that includes dim sum, Sunday roasts, curries, pizza, sinasir, rarebits, banh mi, udon, pepper pot, sweetbread suya, and natural wine. Across cuisines ...

Six decades after Punjab helped the country usher in the era of the Green Revolution in the 1960s, President Droupadi Murmu on Tuesday called upon the state farmers and agriculture scientists to lead ...

Parathas are an essential part of Punjabi breakfasts. Prepared using whole wheat flour, these flatbreads can be stuffed with a range of fillings from potatoes to paneer to radish. They are normally ...

Chandigarh Speaker Kultar Singh Sandhwan has alerted Union Education Minister Dharmendra Pradhan about errors in an NCERT-published Punjabi textbook. Sandhwan highlighted significant mistakes in ...

Indore (Madhya Pradesh): There is something extremely comforting in a piping hot and stuffed paratha served with melting butter with a side of tangy pickle. It's a hark back to everybody's ...