A bland curry for the unadventurous or a noble dish worthy of Mughal emperors? Do you add fruit and nuts, is yoghurt better than cream – and would you be caught dead ordering it in a curry house?
These sticky, sweet, melt-in-the-mouth ribs make a thrifty meal. Try to keep them as an occasional treat as I use full-sugar cola to add a punch of flavour
Costa, is trialling a new service from April that lets customers nod off and have a power nap when they hit an afternoon slump.
If Michelin stars are the Oscars of the food world, Ducasse has directed Ben Hur and the Titanic combined
protein based food that tastes good, and happens to be skewer cooked
The wine is distinctively Iberian and very well priced, which probably accounts for the occasionally boisterous behaviour
the Brindisa brand is now an established byword for quality Spanish food.
Shaken not stirred? The former James Bond shares his secrets for the ultimate cocktail
The pub chain is now the fifth-most-popular breakfast destination in the UK. What’s the attraction? We shared a fry-up with early-morning customers in one of the chain’s Lincolnshire boozers
The ideal way to celebrate St Patrick’s Day or an abomination best left in the Irish theme pub? Do you use espresso or filter, plain old whiskey or added liqueur – and just how do you get the cream to float on top?
When asked if I was interested in reviewing a new Italian lunch place on Fleet Street, my first thought was: Fleet Street is a bit of a trek. To be fair, it turned out to be a lot closer than I thought (even in heels). More importantly, it was very much worth the trip.
Seasonal Scandinavian cuisine from Icelandic chef Aggi Sverrisson
Amaru in St Katherine's Dock takes fusion in another direction with its Japanese cuisine with a Peruvian twist
When it comes to sparkling wine, we are all northeastern Italians now
La Grenouillère menus show pictogram of camera with line through it as chef wants diners to eat food, not photograph it
“Pizza for dessert?” Despite the best efforts of our lovely waitress, who talked us through the menu of the Mayfair Pizza Co, it was the sweet pizzas, which included Wild Strawberry and Limoncello and Lime, Banana Tiramis and Nutella Calzone, that stood out as a potential challenge for my ‘classic’ palate.
Perhaps you only suspected this before, but it's official now. An Australian paper asked readers to share the worst things they'd done at office drinks. And so they did.
Analysis published under the Lancet banner involved more than 68,000 people and finds that sugar was used to bulk up ‘low-fat’ foods
Cocktails and hipsters at speakeasy style bar
Whether your drink of choice is a martini, a mojito or a negroni, it tastes all the better in the perfect bar.
Doing dry January or just trying to cut down on your drinking? We put the supermarket’s no-booze beers to the test
Gnocchi – or potato dumplings – are tender morsels of delight and the ideal vessel for tomato sauce, pork ragu, clams, sage butter, and a generous snow of pecorino
Our wine critic scours the shelves for the best bottles for experts