Why is a teabag used while cooking chana masala? Why should tamarind be stored in a stainless-steel vessel instead of…
As cafes and restaurants recover from the past year and begin to steady themselves, members of the F&B fraternity weigh…
In an exclusoive interview with The Daily Guardian, author Kishwar Desai discusses her sixth book and what made her protagonist,…
AYODHYA AYODHYA Nine months after the Supreme Court ruled in favour of the Ram Mandir in the Ram Janmabhoomi-Babri Masjid…
Author Amrit Raj, in an interaction with The Daily Guardian, tells how the Royal Enfield brand was built into a…
Literary portraits of two political giants from opposite ends of the globe have caught the attention of serious readers. The…
Journalist-turned-author Udayan Mukherjee’s Essential Items is a collection of short stories underscoring how the pandemic has affected every individual in…
After writing bestsellers like Apprenticed to a Himalayan Master and On Meditation, spiritual teacher, educationist and Padma Bhushan awardee, Sri…
A light prawn and barley salad to sneak in for lunch between Zoom calls, a refreshing gin and elderflower cocktail…
The “Unlock” might have allowed pubs and restaurants to open their doors to the public—albeit with restrictions like 50% occupancy—but…
With a heady mix of history, mystery and good old detective work, The Secret of the Palamu Fort is a…
Restaurants around the world are rethinking and redesigning their interiors to uphold social distancing norms. Restaurateur Priyank Sukhija speaks of…