Food

Features
Drool over this fried fish
The crisp casing and flaky piece encased within makes it a foodie’s delight
Rahul Verma
Features
Talking turkey in Indian accent
Turkey may be a celebratory bird in the US where it is indispensable for the ritual Thanksgiving meal, but it is practically unknown in India, where people in different parts of the country have enjoyed ‘murgi’ and ‘murgabi’ — farm...
Pushpesh Pant
Features
An ode to Nepalese cuisine
Rahul Verma My Tagore-loving Bengali family members like to recite a little poem penned by the great bard that they merrily or ponderously use for different occasions. In a nutshell, it goes like this: I have seen the world, the...
Features
Food Talk: ‘Dahi bada’ from Odisha
Along with ‘aloo dum’, the combo dish makes for a great pair, fit for the month of Savan
Features
Art of frying pakoras
Commercially prepared fritters are often refried, with oil oozing. Fry these at home in small quantities and size to celebrate the rainy season
Tribune Web Desk

Features
Bhindi from another world
Rahul Verma A nephew who runs a restaurant in the United States introduced me to Creole-Cajun food, an interest that I later honed with the books of James Lee Burke. It helped me answer a riddle that had been plaguing...
Tribune Web Desk

The Tribune, now published from Chandigarh, started publication on February 2, 1881, in Lahore (now in Pakistan). It was started by Sardar Dyal Singh Majithia, a public-spirited philanthropist, and is run by a trust comprising five eminent persons as trustees.

The Tribune, the largest selling English daily in North India, publishes news and views without any bias or prejudice of any kind. Restraint and moderation, rather than agitational language and partisanship, are the hallmarks of the newspaper. It is an independent newspaper in the real sense of the term.

The Tribune has two sister publications, Punjabi Tribune (in Punjabi) and Dainik Tribune (in Hindi).

Remembering Sardar Dyal Singh Majithia

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