Crispy goli baje, legendary chicken ghee roast, and a fiery mackerel curry—regional food is the rustic heart of Karnataka's coastal city.
Homey sandwiches, unlimited Maharashtrian thaalis, and a misal stall as old as Independent India—these joints reveal Pune’s endless appetite.
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.
Whether you’re a dough addict or a dabbler, bread at its best is true pleasure. From challah to injera, here are 11 reasons to fall back in love with loaves. By | Rebecca Seal, Carolyn Boyd & Joel Porter
Whether in Armenia or in Iran, zest for a vegan lifestyle leads a traveller to unexpected friendships.
Sourdough and sundowners, dry wit and lush conversations. Here’s a bite of the Melbourne Food & Wine Festival, which went online last month.
Use this time to finally try your hand at making home-style biryani, courtesy our list of regional recipes shared by families from across the country.
Chicken Kiev. London Broil. Peking duck. On the journey from place to plate, the names of many dishes get lost in translation. | By Nevin Martell
Join National Geographic Traveller India and Foodhall's new series of culinary travel workshops to cook your favourite local dishes from countries around the world. Kicking off this weekend with a journey to Singapore.
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.