Follow these 8 simple tips, and you'll see your chapatis stay super soft, even until tomorrow. Plus, they'll feel like they ...

A soft dough is the biggest reason kachoris lose their crunch. The dough should be firm and slightly hard, not smooth like ...

1. When making tomato chutney, sauté and grind a small amount of brinjal with it. The chutney will be thick and tasty. 2. If your dosa batter becomes too watery, grind a little bit of cooked rice in a ...

In a heavy-bottomed vessel, boil the milk. After a boil, simmer and continue to boil for a few more minutes on a low to medium flame. Add sugar and boil till the sugar dissolves. Dissolve the custard ...

In parts of northern Kenya, a deep-rooted tradition casts out girls and women for pregnancy outside marriage, while the men ...

When it comes to basic cooking, making rotis is often considered to be a challenging task. And if it is ragi roti, then people often avoid making it, as bringing the dough together is a task and then ...

It is the season of sweet potatoes. These winter vegetables are considered a powerhouse of nutrition. Rich in Vitamin A, fibre and other micronutrients, they are not best enjoyed only roasted, but can ...

State bhawans in Delhi represent something increasingly rare: regional authenticity served humbly, without pretension or ...

Comforting rest stops dot the trail for adventurers ascending Mera Peak, offering food, rest and a warm cup of the local brew ...

When you leave a tip, it's rare that your server gets to keep it all. Here’s how tip outs and tip pools work. Darron Cardosa is a food service professional with over 30 years of restaurant experience.

Racing Post+ tipping is our top-tier betting advice service, starring our biggest and best experts. This and lots more exclusive insight is published every night on racingpost.com from 6pm. Racing ...

We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more› By Wirecutter Staff No matter how long you’ve used an iPhone, there are always ...