Where does biryani come from? This book by Sona Bahadur has the stories behind India’s favourite dishes. Interview by Anagha Maareesha @anaghzzz thehindu.com/food/features/…

Vegetarian meals at just ₹40: How #Chennai’s popular Sangeetha is celebrating its 40-year-anniversary. ✍️Srinivasa Ramanujam thehindu.com/food/features/…

Pizzeria Toto in #Thiruvananthapuram serves pizzas inspired from different parts of the world. Nainu Oommen writes thehindu.com/food/dining/pi…

Five Indian bars have made it to Asia’s 50 Best Bars 2025. Is Indian mixology on the rise? Anagha Maareesha writes thehindu.com/food/features/…

Are these Asia’s best cocktails? We try Hong Kong’s top bars: Coa, Bar Leone and The Savoury Project. Shonali ✍️ thehindu.com/food/features/…

At Middle Room #Bengaluru, spin vinyl, drink beer cocktails and eat a birria dosa. Mini Anthikad Chhibber reviews thehindu.com/news/cities/ba…

Why colocasia leaves are must-try this monsoon. Rashmi Gopal Rao reports thehindu.com/food/features/…

The original food influencers. Meet the keepers of heirloom recipes from India’s diverse culinary traditions. Bonus: pro tips, and recipes thehindu.com/food/features/…

Rediscover Tamil flavours with Chef Damu’s Thalaivan Virundhu at Grand Chennai by GRT Hotels. From time-honoured heirloom recipes to traditional Tamil dishes, writes Chitradeepa Anantharam thehindu.com/food/dining/re…

Madras Kissaten, a Japanese-style coffee shop in #Chennai serves up coffees alongside matcha and hojicha. S Poorvaja writes thehindu.com/food/dining/ma…

At Pet Café #Hyderabad, rescued dogs and cats are the real stars. Prabalika Borah reports thehindu.com/food/features/…

Is social media telling you what to eat? Here’s how to access accurate nutritional information. Nabeela Inayati explains thehindu.com/sci-tech/healt…

How one woman is preserving the culinary heritage of Uttar Andhra. Prabalika Borah speaks to Sowjanya Narsipuram, a home chef from Srikakulam who documents the food of her region thehindu.com/food/features/…

Why Sanya Malhotra started her brand, Bree Matcha. @anaghzzz chats with the Jawan and Mrs actor about entrepreneurship thehindu.com/food/features/…

Coffee flavour wheel in Indian languages for baristas and farmers. Prabalika Borah reports thehindu.com/food/features/…

Bengaluru’s local dive bars also serve up some much-loved classics, from rava fried prawns and mutton sukka, to chilli pork and more. Prachi Rathi writes thehindu.com/food/features/…

At Mr Ong in Park Hyatt in #Chennai, try mee goreng, mantou buns and bean curd cheesecake. S Poorvaja reports thehindu.com/food/features/…

The Aubrey from Hong Kong comes to India for a pop-up at the Taj West End, Bengaluru. Stefano Bussi, an award-winning mixologist will get behind the bar. thehindu.com/food/dining/th…

Tangra cuisine from Kolkata at the culinary pop-up at The Leela Kovalam A Raviz Hotel in Thiruvananthapuram. Athira M writes thehindu.com/food/features/…

VB World’s new flagship outlet in #Chennai offers a global vegetarian menu, inspired by Korea, Japan and Mexico. Read Priyamedha Dutta's review thehindu.com/food/vb-worlds…