Downing piping hot jalebis in Delhi, toddy tapping in Sri Lanka and spearfishing the dogtooth tuna in Mozambique—the chef's quests for distinct ingredients have taken him on adventures around the world.
Vanilla-scented biscuits from Serbia, almond-kissed ones from Italy, and fruity tartlet from Malaysia—bake these traditional biscuits to beat the quarantine blues.
In a candid conversation, the chef of the World’s Best Restaurant, Mirazur, speaks about how travel has influenced his cooking, and why we need to rethink the way we produce food.
At the Wangala festival, the hills around Tura come alive with the songs of the Garo people.
Devour your way through a city brimming with beautifully laden banh mi and sinfully delicious cheesesteaks.
Fried golden or stirred sweet, Kolkata's winter eats are fundamental to the city's romance.
The art of pithey-making still perfumes the city's chilly months.
If your festive menu begins and ends with meat, here are some puja-special vegetarian delicacies to hook you afresh.
Amble around the ancient city and take in its storied history.
One chef, six delicious destinations: Travel tips from the culinary adventurer’s new National Geographic series.