TH Food

The Hindu Metroplus is now TH Food on Twitter!

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Why is the price of rice rising across the country? | Explained https://t.co/rWZdvABX7l

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World Pasta Day: In Mumbai, dedicated pasta restaurants are booming. ✍️Barry Rodgers https://t.co/7YfxzDgxE5

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Tamil Nadu CM Vijay condoles death of Chef Damu https://t.co/cjZ9xEjO9L

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Chef Damu passes away at 72 https://t.co/vE02HSYt3z

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Taste Kolkata’s Tangra-style Chinese food at Chao in Kochi. @schilped_nair writes https://t.co/5acfRi8O31

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Good-quality diets associated with better cholesterol levels even among those with genetic load https://t.co/hlf95mRUFM

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Goan food and history come together in this immersive theater performance by PaChaak Productions. C Madan Mohan writes https://t.co/Z875QtNsoY

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Why do Hyderabad’s restaurant menus look so similar? @prabalikam speaks to the experts https://t.co/eOdvkKBDFe

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China brings its original flavours to Hyderabad at Telangana Calling. @prabalikam reports https://t.co/jHISvQ9SdK

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Before the city forgets. @sandipr writes about Bunny Gupta, Kolkata’s culinary chronicler https://t.co/GFJFT9D1Fg

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Oota Hyderabad: A delicious mix of Andhra and Telangana cuisine. @prabalikam writes https://t.co/0A2R4lRfD4

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Wholesome, no onion, no garlic, meals at Annam Iyarkkai Unavagam in #Coimbatore. ✍️@kJeshi https://t.co/HjnGDAYXNg

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Whey protein prices soar in India: Why your daily scoop is getting expensive. @PreetiZach writes https://t.co/3bJErdbEU5

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Bengaluru-based chef Amiel Guerin gets knighted by the French government. @Anaghzzz speaks to the chef about the honour https://t.co/HpCZlkXFb0

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Where to find best brownies in Coimbatore? @kJeshi has the answer https://t.co/tEMdHXZO4u

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Anaganaga review: A contemporary take on Telugu food in Hyderabad. ✍️@prabalikam https://t.co/6nsXcNeE6E

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Hyderabad’s Nomad’s Taco earns Mexico’s Sello M distinction for authentic cuisine. @prabalikam finds out more https://t.co/9ZUFMHdfbv

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76 Years of Matsya: How a Chennai restaurant keeps Udupi food traditions alive, @Chitradeepa writes https://t.co/JjzQpnfSJZ

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No meat, big money: Inside India’s lucrative boom in upscale vegetarian dining. @Nidhi_Adlakha writes https://t.co/I2Yo1kWdEZ

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Nik Sharma’s latest cookbook explores the science behind how we cook. @Nidhi_Adlakha speaks to the molecular biologist-turned-chef https://t.co/kk58RvbtNt