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Top 5 Breakfasts You Can Make at Home 2013 truly seemed like the Year of Gluttony, what with all the exciting food shows and mouthwatering recipes we brought you. 2014 promises to be only more exciting, so we decided to ring in the food adventures with a salute to our favourite meal of the day. We roped in the talented Alicia Souza and asked her to illustrate our five favourite breakfasts. Quirky and delicious, these are perfect to print out and stick on your refrigerator or pin to the kitchen wall. Use it for a fun weekend of cooking with your husband, or involve the kids in whipping up breakfast. We promise it will bring as much fun to experienced cooks as it does to amateurs. So get your fingers dirty and bring the fun back to breakkie! Love your Dosa? Give it a try; it's easier than you think. Need a healthier option? An Oatmeal breakfast with fresh fruit and nuts is just the thing for you. We have a special weakness for Al

There is food for pleasure then there is food for sustenance, but have you heard of foods that reduce pain? While your taste buds always crave for that amazing sensation there is more to food than just taste. Many researches have proved that food can be used to combat pain at different levels. Let us talk about ten such foods. Ten Foods That Combat Pain Cherries:  A recent study says that tart cherry extract is ten times more effective in relieving pain than aspirin. While this is true for sour cherries, sweet cherries are also considered beneficial. Ginger: Ginger isn’t just for sore throat and upset stomach; it contains rich inflammation-fighting compounds which soothe sore muscles. The recommended dosage of ginger is 500 to 1,000 milligrams a day. Turmeric: While talking about home-remedies, there is no way we can forget turmeric. Turmeric is a more effective anti-inflammatory than steroids. This is mainly because of curcumin in turmeric whi

  What is modern Indian cuisine, and what is it all about? These are questions I often find myself answering. Most people seem to think, it’s about fusing cuisines – that is, fusing cultures through food. Though a beautiful thought, this is only partially true. Modern Indian cuisine is not about fusing Indian food with those from other countries, but fusing indigenous ingredients and flavours with modern techniques and presentations. Of course, this also sometimes includes fusing cuisines – but that is not new to India. Indian cuisine itself is a rich fusion dating back to the time of the Buddha around 600 BC. Over the centuries, traders and invaders came from Greece, Italy, Persia, the Middle East and the Caribbean Islands. The Chinese, Arabs, Moguls, Portuguese and the British have come and gone, both giving and taking, by way of fair exchange or loot, and our Indian heritage has been enriched by the range of taste, in variety and diversity. The exchange of commodities