Ayandrali Dutta

3 weeks ago | timesnownews.com | Ayandrali Dutta

Food NewsThis South Indian Restaurant Is New York’s No. 1 in 2025 By New York Times​​​summarySemma, a Michelin-starred South Indian restaurant in New York, has made history by securing the No. 1 spot on The New York Times’ prestigious list of the 100 best restaurants of 2025. Celebrated for its bold regional flavors and unapologetically authentic cooking, Semma’s top ranking marks a milestone moment for Indian cuisine on the global stage.

3 weeks ago | timesnownews.com | Ayandrali Dutta

Feni traces its origins to the Portuguese missionaries who introduced the cashew plant to Goa. Alongside the fruit, they also brought with them the knowledge of distillation. Over time, this technique was adopted by the local population and evolved into a thriving cottage industry. The individuals engaged in this craft were known as Bhatikars, who traditionally used earthen pots, or bhatis, to distill the liquor. In earlier times, juice was extracted from cashew apples by stomping them with feet.

3 weeks ago | timesnownews.com | Ayandrali Dutta

India's latest obession with matchaIndia might be going crazy over this green drink, Matcha, lately, but almost a decade ago, a lush tea garden nestled in the misty hills of Upper Assam was rewriting the rules with an exciting first for India: locally crafted matcha. While it may not yet rival the centuries-old Japanese version in tradition, Assam’s take on this vibrant green powder was pretty bold, earthy, and full of promise.

1 month ago | flipboard.com | Ayandrali Dutta

3 hours agoTimes Now Exclusive: First Pictures Of Hyderabad Terror Plot SuspectsSiraj Ur Rehman, 29, was found to have explosives, including ammonia, sulphur, and aluminium powder at the time of his arrest, police said on …NowHow Climate Change and Urban Chaos Are Igniting India’s Fire Safety CrisisThe death of 17 members of a family in a massive fire shocked Hyderabad on May 18.

1 month ago | timesnownews.com | Ayandrali Dutta

Azra Goriawalla, founder Mumbai's Goriawallas Bakery,Forty-seven years ago, Azra Goriawalla started her baking journey as stood in her kitchen following a recipe from a Le Cordon Bleu cookbook, a book that was gifted to her by her cousin. She had picked that book to bake her first batch of chocolate brownies. She took this route as a humble attempt to support the family income after the birth of her daughter.