TH Food@THMetroPlus

The Hindu Metroplus is now TH Food on Twitter! Follow us for stories from #thehindumetroplus #thehindumagazine #thehinduweekend

 India
metroplus.thehindu.com
Joined June 2009
2,854 Photos and videos
Assam-made Chinese pu’er tea cakes auctioned at ₹12,000 a kg thehindu.com/news/national/a…

Assam-made Chinese pu’er tea cakes auctioned at ₹12,000 a kg

Assam-made pu’er tea cakes fetch ₹12,000/kg at GTAC, signaling new high-value, heritage varieties like Singpho phalap in Assam's tea scene.

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Why is everything linked to inflammation now? Sanjukta Sharma finds out thehindu.com/sci-tech/health…

Why is everything linked to inflammation now?

Explores chronic inflammation’s rise as a health linchpin, its links to disease, and practical, balanced approaches amid hype.

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What is ‘diaspora cuisine’? Chef Aarthi Sampath is cooking up the answer in New York. Anagha Maareesha speaks to the chef thehindu.com/food/features/w…

What is ‘diaspora cuisine’? Chef Aarthi Sampath is cooking up the answer in her New York restaura...

With a duck nihari hand pie, doubles and oxtail bunny chow, chef Aarthi Sampath’s East Village restaurant brings together food and memories of the subcontinent, and its influence in Trinidad, Guyana,...

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Inside South India’s bars: How design and architecture are changing the drinking experience. Anisha Menezes writes thehindu.com/life-and-style/…

Inside South India’s bars: How design and architecture are changing the drinking experience

South India bars redefine nightlife with architecture-led design, acoustics, ergonomics, and daytime versatility across six standout spaces.

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The rebranding of Ahmedabad’s food scene. Nivedita Jayaram Pawar writes about how the city is developing an experimental, ambitious dining culture thehindu.com/food/dining/the…

The rebranding of Ahmedabad’s food Scene

Ahmedabad’s reimagined dining scene blends zero-proof sophistication, massive design-driven venues, and niche cuisines, redefining its culinary identity

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Coimbatore’s iconic coconut bun: Why late actor Murali loved Red Rose bakery. @AkilaKannadasan reports thehindu.com/food/features/c…

Coimbatore’s iconic coconut bun: Why late actor Murali loved Red Rose bakery

Why actor Murali loved Red Rose Bakery's coconut buns

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Inside Brew’d: The Palavakkam cafe where pickleball meets matcha by the sea.✍️ @ganesh_sanjana thehindu.com/food/dining/ins…

Inside Brew’d: The Palavakkam cafe where pickleball meets matcha by the sea

At Brew’d, a Palavakkam cafe, matcha, pickleball, and stunning sea views come together to create a unique dining experience.

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What is analogue paneer, and why is FSSAI cracking down on it? | Explained by Bindu Shajan Perappadan thehindu.com/news/national/w…

What is analogue paneer, and why is FSSAI cracking down on it? | Explained

FSSAI proposes restricting non-milk paneer analogues from using the term “paneer,” aiming to prevent consumer mislabeling and protect information.

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These sommeliers are making wine tasting unpretentious with the Viva La Vino festival. @Anaghzzz tells us what to expect thehindu.com/food/features/t…

These sommeliers are making wine tasting unpretentious with the Viva La Vino festival in Bengaluru...

The third season of Viva La Vino brings Indian and international wines, and highlights trends such as natural wines and zero proof alcohol. We speak to founders Devati Mallick and Gargi Kothari,...

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In Chennai’s Periamet, historic restaurants meet bachelor canteens. Nikhil Raghavan rediscovers its old eateries, biryani joints and canteens thehindu.com/life-and-style/…

In Chennai’s Periamet, historic restaurants meet bachelor canteens

Discover Chennai's Periamet, where historic restaurants and bachelor canteens offer a vibrant culinary journey through the city.

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Wedding food trends: How Gen Z is changing the traditional wedding plate. @chitradeepa writes about how couples are turning food into an experience thehindu.com/food/features/w…

Wedding food trends: How Gen Z is changing the traditional wedding plate

Wedding food trends are evolving, with Gen Z couples embracing fusion menus, regional cuisines, live food counters and personalised dining experiences while traditional wedding meals remain an...

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Paneer, khoya, sweets in focus as Delhi steps up food adulteration checks ahead of festive season. @kaurlavpreet_ reports thehindu.com/news/cities/Del…

Paneer, khoya, sweets in focus as Delhi steps up food adulteration checks ahead of festive season

Delhi intensifies food adulteration checks for sweets, as police uncover unsafe khoya and paneer ahead of the festive season.

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Beyond litti chokha: Discovering the heirloom flavours of Bihar in #Hyderabad. @prabalikam reports thehindu.com/food/features/b…

Bihari food fest in Hyderabad-beyond litti chokha

Try this heirloom Bihari food fest in Hyderabad

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Karnataka launches action plan to cut salt intake by 30% by 2030 thehindu.com/news/national/k…

Karnataka launches action plan to cut salt intake by 30% by 2030

Karnataka launches a plan to reduce salt intake by 30% by 2030, promoting healthier diets and preventing non-communicable diseases.

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Chefs Ranveer Brar and Abinas Nayak on the versatility of Odia cuisine. Ruth Dhanaraj speaks to the chefs thehindu.com/food/features/c…

Chefs Ranveer Brar and Abinas Nayak on the versatility of Odia cuisine

Chefs Ranveer Brar and Abinas Nayak talk about the versatility of Odia cuisine during the launch of Odisha on a Plate, a ten-day food festival in Bengaluru

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Odia food finds a new home in Hyderabad with Odiya Bhoji’s three-day pop-up. @prabalikam gets us all the details thehindu.com/food/features/o…

Odia food comes to Hyderabad with Odiya Bhoji’s three-day pop-up

Try Odia in Hyderabad this weekend with Odiya Bhoji’s three-day pop-up

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Order wild mushrooms from Jharkhand and Chhattisgarh to your doorstep in Bengaluru. Anagha Maareesha finds out more thehindu.com/food/features/o…

Get rudga mushroom and other produce from Jharkhand and Chhattisgarh at your doorstep in Bengaluru

Jyoti Organic is sourcing hard to find produce, such as local varieties of mushrooms and gourds from Eastern and Central India. We speak to the people behind them

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In Delhi’s Atal Canteens, food to fill a stomach. ✍️@ikasnik thehindu.com/news/cities/Del…

In Delhi’s Atal Canteens, food to fill a stomach

Discover Delhi's Atal Canteens, where diverse individuals find affordable meals for just ₹5, addressing hunger and food security.

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As adulteration cases pile up, and the Indian consumer confronts a complex food chain, where risks are often invisible, who’s responsible for keeping milk and everyday foods safe? Dipanjan Sinha reports thehindu.com/society/food-ad…

Who’s watching what we eat? Inside India’s food adulteration problem

As adulteration cases pile up, and the Indian consumer confronts a complex food chain, where risks are often invisible, who's responsible for keeping milk and everyday foods safe?

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Michelin-Selected KEK brings Singapore’s zi char cuisine to Bengaluru. @Nidhi_Adlakha tells us what to expect thehindu.com/food/features/m…

Singapore’s Michelin-Selected KEK Brings Zi Char to Bengaluru

Singapore’s Michelin-Selected Keng Eng Kee Seafood brings its signature zi char dishes, including chilli crab, coffee pork and butter cereal prawns, to Bengaluru

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