In her first review as our new critic, Tejal Rao visits Acamaya, where the chef Ana Castro is writing the latest chapter in ...

Poee is yet another traditional bread variety you will find in Goan breakfasts. Prepared from whole wheat flour and bran, ...

I don’t grill. Other people in my life do -- my husband, my mother, my highly competent friend who shows up each summer with ...

For centuries, the people of Odisha have turned to pakhala – a fermented rice dish – to beat the heat. Now it's gaining ...

A TikTok video of a man finding crocodile meat in a store went viral. Online users were amused by the gent's commentary about ...

Extreme eating shows in China have included people eating as many cups of instant noodles as possible, devouring dumplings and wolfing down hamburgers.

Kadhi Chawal, a beloved North Indian dish, can be tricky to perfect. Common mistakes like improper onion-tomato sautéing, ...

Sweets on a Skewer. Dango are common snack-time treats for both young and old in Japan. These steamed or boiled dumplings are made from mochigome-ko (glutinous rice flour) and often enjoyed on ...

Festival is typically a time of nostalgia as Chinese households think back with fondness of their time as children in summer in East Asia. With the weather now warm enough to enjoy time outside in the ...

Press the contents down firmly, fold the leaves tightly into a triangular or rectangular shape and secure with string to keep the dumpling intact during cooking. Boil the wrapped zongzi in water for 2 ...

Some recipes only mix seasoning to the rice and use the rice as is to wrap the rice dumplings, while some recipes stir fry the rice to give it more flavour. I find that cooking the rice briefly before ...

Alternatively, fill a pressure cooker with cold water, dumplings, pandan leaves, and salt, and cook under high pressure for 40 minutes. When cooked, remove dumplings from the pot and hang to drip ...