From cast iron heirlooms to ceramic-coated tri-ply, Indian cookware is evolving, without losing its soul ...

In home chef Rhea Dalal’s kitchen, the age of her cookware ranges from one to 60 years. At one end are heavy-duty cast-iron pots and a 5-kg urli used for slow-cooked mutton curries and payesh. On the ...

A dull or poorly made knife is more dangerous than a sharp, quality one. Cheap knives often fail safety tests because they ...