There’s nothing like good ol’ comfort food to beat the rainy blues. Piping hot soups, warming stews, ghee-laced khichri and velvety mac ‘n’ cheese — these feel-good dishes have truly stood the test of time. Our July issue is a tribute to these soul warmers with both true-blue classics as well as clever tweaks on favourites. You’ll love our line up of desi-inspired soups such as healthy palak shorba and chunky Mulligatawny. You’ll also see how well eggs pair with spinach and jalapeño and how to bake a batch of decadent vanilla cream éclairs with chocolate. And there’s plenty of inspiration to begin your love affair with cheese (Hint: the ultimate chilli-cheese toast and a smoky mac ‘n’ cheese fondue are both in there). So get our July issue for a mighty yummy monsoon.

In this issue, India's No. 1 Chocolatier Zeba Kohli presents the most exquisitely crafted sweet treats for Diwali. What better way to celebrate National Chocolate Day and get into the Diwali mood? 

* Celeb Chef Rakhee Vaswani creates festive fusion for Diwali
* Chef Raji Gupta shares how to go healthy this Diwali

* We also speak to Priya Paul, Chairperson of Apeejay Surrendra Park Hotels, on revolutionising the way metropolitan India eats out

The “Festive Special” issue also features:

MAKE YOUR KITCHEN SMARTER
Global innovations that will soon become part of your life in India!

IN CONVERSATION
* Chef Asma Khan, London's newest cooking sensation
* Chef Garima Arora, India's first woman with a Michelin star
* Chef Shimomura Kazuya reinvents Megu menu

HOT TRENDS
* Mood-enhancing pills to English high tea to cloud biryani & more
HALLOWEEN PARTY
* Invite friends over to have a spookily good food time!
RESTAURANT REVIEWS
* We check out the trendiest hotspots across the country 
WINE TALK
* A home wine cellar can keep your wine in the best condition
EAT LIKE A LOCAL
* Join Vicky Ratnani on a tour of Napa and San Francisco 

PLUS:
* Master your metabolism
* Easiest ever midweek meals
* One pot for all
* Porridge toppers
* Healthy in a hurry

This issue, we speak to Nakul Anand, Executive Director, ITC Ltd, on how he has adapted the world’s greenest hotel chain’s abiding principle of ‘Responsible Luxury’ across its F&B offerings.

The “Responsible Dining” special issue also features:

In Conversation
* Asma Khan, London's newest cooking sensation, reveals the secrets of her success

Tribute to Jiggs Kalra
* Habib Rehman remembers fondly the Czar of Indian Cuisine, whom he had mentored

Restaurant Review
* We speak to Chef Dharshan Munidasa on getting Ministry of Crab to Mumbai and review his award-winning restaurant

A taste of honey
* How to transform your cooking with a drizzle of this gold nectar - its floral complexity and intense sweetness works in many dishes

Hot trends
* From coffee-infused cocktails to the rise of the tasting menus we take a peek at what will get us salivating in the months to come

Eat like a local
* Join Vicky Ratnani on a tour of Napa and San Francisco as he chances on the food stalls, sit-down eateries and local markets

PLUS:
* Master your metabolism
* Let's eat a humble pie
* Whip up super-speedy dips
* Get the most from your roast
* Nutritious solo suppers 
* How to use special ingredients
* Fuss-free vegetarian meals

This issue, we speak to Nakul Anand, Executive Director, ITC Ltd, on how he has adapted the world’s greenest hotel chain’s abiding principle of ‘Responsible Luxury’ across its F&B offerings.

The “Responsible Dining” special issue also features:

In Conversation
* Asma Khan, London's newest cooking sensation, reveals the secrets of her success

Tribute to Jiggs Kalra
* Habib Rehman remembers fondly the Czar of Indian Cuisine, whom he had mentored

Restaurant Review
* We speak to Chef Dharshan Munidasa on getting Ministry of Crab to Mumbai and review his award-winning restaurant

A taste of honey
* How to transform your cooking with a drizzle of this gold nectar - its floral complexity and intense sweetness works in many dishes

Hot trends
* From coffee-infused cocktails to the rise of the tasting menus we take a peek at what will get us salivating in the months to come

Eat like a local
* Join Vicky Ratnani on a tour of Napa and San Francisco as he chances on the food stalls, sit-down eateries and local markets

PLUS:
* Master your metabolism
* Let's eat a humble pie
* Whip up super-speedy dips
* Get the most from your roast
* Nutritious solo suppers 
* How to use special ingredients
* Fuss-free vegetarian meals

As we celebrate our first anniversary, it is only befitting that we join Priyank Sukhija, the poster boy of the Indian restaurant scene, in his celebration as he gets ready to throw the doors open not one but two of his biggest and most ambitious restaurants yet: Dragonfly launching simultaneously in Mumbai and New Delhi. We have lots more in store for you in this issue. On the recipe front, Chef Rakhee Vaswani beats the heat with delicious summer treats and Chef Ananya Banerjee takes you on a biryani trail. Our star chef Vicky Ratnani heads off to Thailand to see and taste all that is yummy in the local market.

From Le Cirque to Megu to Spectra, Leela hotels have brought the best of fine-dine concepts to India. Rajiv Kaul, President, The Leela Palaces, Hotels & Resorts, charts out the culinary journey in the cover story.
Our “Health Special” issue will feature:
-Eat your way to better health to 2019: A 7-day diet plan full of energising everyday meals.
-Comfort with a healthy twist: Substantial food that’s even a little bit virtuous.
-Ten commandments: Simple food and lifestyle changes to keep your weight in check.
-Guilt-free fry-up: Protein-packed version of a classic breakfast that’s simple and satisfying.
PLUS:
-Rashmi Uday Singh globe-trots from LA to St Petersburg to Paris, busting myths.
-To Israel and back: Celeb chef Rakhee Vaswani travels from Jerusalem to Tel Aviv.
-Hong Kong calling: Vicky “The Gastronaut” Ratnani goes out in search of fresh produce.
-Flavours of 2019: From desi dining to world cuisine, we tell you what to expect this year.
-Culinary odyssey: Reviewing restaurants in Mumbai, Delhi, Hyderabad, Jaipur and Goa.


In this issue of BBC GoodFood India, which will be on the shelf in the last week of November, Nirupa Shankar, Founder of Art Cafe and Director, Brigade Hospitality, dishes out the secrets of her unique, new venture which is a stimulating combination of coffee, food and art.

In addition, the issue will also have: 
Where Famous Chefs Love to Eat: From Vicky Ratnani to Manu Chandra to Thomas Zacharias, discover the favourite eateries of your favourite chefs.

Chef Daniel Humms an Indian Tune:  Why one of the world's top chefs is going ga-ga over Indian cuisine.

Wedding Cakes & More: Get inspired by the best confectionery recipes ahead of the wedding and festive season.

Docle Vita: Italians are renowned for more than just pizzas and pastas. Check out their decadent dessert spread.

Holiday Projects for Kids: Simple recipes children would love to make and eat during this festive season.

Family Meals: From traybakes to homemade pizzas - crowd-pleasing dishes everyone will love

Menu Card from Dubai: With something for every taste bud, Dubai is a mecca for food lovers. 

Pakoras: Soul food to brace this winter.

In this issue of BBC GoodFood India  Amit Burman, Chairman, Lite Bite Foods and one of India's biggest restaurateurs with 140 outlets spread across 1.5 million sq ft retail space, spells out the secret of his success.
In addition, the issue will also have: 
-Delicious Discoveries: From Shanghai to Tokyo to Dubai - globetrotting with Rashmi Uday Singh.
-Fuel Your Fitness: How good food can help you get more from your exercise routine.
-Royal Staycation: Discover the splendour of classical Indian heritage and world-class luxury at Radisson Blu MBD Noida.
-Restaurant Reviews:  A round-up of the best eating out destinations in Delhi and Mumbai. 
-Pies, Tarts & Quiches: Tom Kerridge’s new series celebrates the joy of weekend cooking.
-Modern Classics: Rosie Birkett brings three comfort food favourites bang up to date.
-Bella Pasta: Impressive dishes, easy suppers and exciting new pestos – fresh inspiration for this storecupboard hero
-Culture Club: Fermenting is a simple way to preserve food, plus it has health benefits because of the bacteria it produces. 
-Hazelnut Rochers: William Curley, the most decorated chocolatier in the UK, guides us through a luxurious treat.
-Eat Like a Local: In Cambridge, colleges are open for visitors and the garden restaurants and historic pubs are in full bloom.

In this issue of BBC GoodFood India we will share the secrets of the Star-Studded Khan Family - Zarine Khan, along with son Zayed and daughter Farah. The Khans, known for their lavish parties and "khanawazi", tell us how they have kept their love for cooking alive.
We also tell you why Daniel Humm, one of the top chefs in the world, is humming an India tune these.
In addition, the issue will also have: 
-Where Chefs Eat: Learn about the preferred dining destinations of your favourite chefs.
-Biryani Trail: Discovering unusual preparations of India's favourite dish.
-Hot New Openings: A list of some exciting eateries and culinary concepts.
-Restaurant Review: Newly opened RTO or Rivers to Oceans captures the imagination of seafood lovers.
-Fine Dining Meets Entertainment: Delectable delights while watching your favourite soap from celeb chef Sarah Todd.
-Easiest Ever: Imaginative twists on simple recipes for stress-free meals.
-Be Inspired: Watermelon - the flavour of the month.
-Weekend: Diana Henry embraces buttermilk’s versatility.
-Health & Wellness: Joe Wicks’ healthy biryani – a delicious alternative to a takeaway.
-PLUS: Rashmi Uday Singh, World Gourmand cookbook award-winning author, invites readers to travel on their bellies and see the world through her new column.


The second issue of BBC GoodFood India will showcase the rise and rise of the First Family of Indian Restaurant Business - Jiggs Kalra, along with son Zorawar and daughter-in-law Dildeep - and how they have redefined the F&B industry.
To make it a double whammy, we are running with two separate front covers again. The other on Chef Vidita Kamat's experiments with the newest food trend i.e. activated charcoal. 
In addition, the issue will also have:
-News & Trends: 
-Rise of the Tea Bars: How the sweet and milky tea concoction called chai is getting an image makeover 
-Korean food wave: Kimchi, bulgogi, bibimbap… are now appearing on restaurant menus across the country
-Fermented Foods:  People are now learning about the inherent probiotic health benefits of fermented foods 
-Alternative Flours: Wheat flour is seeing tough competition from jowar, bajra, nachni, quinoa, etc
-Where are the plates?: Chefs are creating dishes that not just taste great but also look breathtaking on the Internet 
-Exciting New launches: Dragonfly; 266 - The Wine Room & Bar; Flea Bazaar Café; Mango Tree; The A
-Special Feature: Coolers & Chaat
-Master Class: Cook Like a Pro, DIY, Life On A Plate
-Health & Wellness: Spas, Diets, Nutrition & Lifestyle
-Eat In: Easy to Make & Bake Recipes
-Eat Out: Top Restaurants & Hotels
-Food & Travel: Best of National and International Fare
-Easiest-Ever Recipes: Midweek Meals to TV Dinners 
-Columnists: Rakhee Vaswani, Zeba Kohli, Anaida Parvaneh, Ali Dumbell, Namita Jain
PLUS: Rashmi Uday Singh, World Gourmand cookbook award-winning author, invites readers to travel on their bellies and see the world through her new column.


The inaugural issue of BBC GoodFood India  will be historic as it will, for the first time ever, bring together two of the greatest chefs India has ever produced: Padma Shri awardees Chefs Imtiaz Qureshi and Sanjeev Kapoor. They will not only cook for each other and share recipes but they will also talk about the evolution of Indian cuisine from biryani to khichdi.
In fact, to make it a double whammy, we will run two separate front covers, the other with Michelin-starred chef Vineet Bhatia on how he revolutionised Indian cuisine by giving it a unique and contemporary twist.

In addition, to the two historic front covers, the inaugural issue will also have:
-Lost Grains of India: A Special Report
-Holi Special: Colourful Treats
-2018: Popular Food, Kitchen Trends & Gadgets to Watch out For
-Health & Wellness: Spring Salads; Tea: The New Elixir
-Cakes & Chocolates: Easy to Make & Bake Recipes
-Food & Travel: Finest Destinations for Fine Dine
-Easiest-Ever Recipes: From Midweek Pastas and Pizzas to Weekend Party Menus
-Cocktails to Mocktails: The Best of Liquid Assets

Veggies march Ahead! From kathal kebabs to pumpkin biryani this issue is packed with loads of recipes and flavours. Read about The Great Food Show, where all your favourite chefs came together to prepare their signature dishes. 
You can learn how to make Chef Saby's waffle jalebi or Chef Vincenzo Di Tuoro's Parmesan tortellini from scratch.  Get your copy today!

Start the month of love on a truly decadent note with BBC Good Food India’s February issue. From romantic menu choices to our feature dedicated to edible Valentine’s Day gifts, this issue is garnished, seasoned and sprinkled with that little extra that’s sure to show your loved ones just how much you care. 
Meet the stalwarts of the south Indian spice box; homemade Pudi, rasam and sambhar powders that add sass to virtually anything in this month’s First Bite. Tuck into cosy koulibiacs or Malay-grilled aubergines, or a traditional Homity pie, all perfect for the receding winter. Try your hand at a Pumpkin and chipotle chilli soup from Delhi’s happening Mexican eatery, La Bodega, or make the ultimate breakfast-in-bed companion, a DIY Orange and whiskey marmalade. Scout the serene beaches of Langkawi and explore the eclectic culinary landscape of Melbourne in City On A Plate. You’ll also get plenty of inspiration from our very own desi diva Ritu Dalmia as she serves up a slice of rustic Sicily with dishes like Caponata and Cannoli that work brilliantly as an intimate feast for two. Serve these alongside pretty cocktails and finish with a drop-dead gorgeous Lemon curd layer cake. 
So there we’ve pulled out all stops to make your Valentine’s Day a fantabulous one. Happy loving!

As expected, 2015 is off to a brr start. Look no further than our Jan issue to warm up and feel awesome. Whether your response to winter's bluster is to cosy up with a cuppa or cook up a storm, we’re packing enough heat to get you through this cold month. Celebrate the chill with delish winter stars like cumin-roasted pumpkin soup, crusty tomato and cheese pie, creamy golden cauliflower cheese bake and lots more. Spice up your tea life with our dead-addictive tea-flavoured sweet treats or cook up celebrity chef Ranveer Brar’s Signature Dish, Tea-smoked eggplant and portobello raviolo. 
Unlock your creative side with the beautifully ornate Guthi rotis from Uttar Pradesh (they form a part of our authentic home-style menu from Mathura) and discover the sweeter side of paneer with jawdroppingly original desserts like Salted caramel swirl cheesecake. Beer guzzlers, you’ll love this month’s Restaurant Spy featuring top Indian microbreweries and foodie travellers, you get a delightful whiff of Kaffir lime-scented Thailand in Eat Like A Local. Our ultimate tribute to the winter: a bubbling hot and cheesy pumpkin fondue to melt away all your cares. Happy chew year to you! Don't forget to get your copy today.

Deck the tables this December with BBC Good Food India’s party issue. We’ve got you covered from booze to flavoured oils, starters to puds. Plan a tapas-style soirée with blockbusters like Porcini and parmesan croquettes, Margherita risotto balls and Baked blue cheese with figs and walnuts. Make flavoured oils and salts from our First Bite, which will be an absolute stunner at your next holiday get-together. In a cross-cultural Weekend special from Puducherry, traditional Tamil recipes get the French treatment with jaw-dropping Creole dishes like Ratatouille with lemon rice and Grilled paneer steak with mango basil coulis. Revisit India’s most iconic heritage bakeries in this month’s nostalgic Restaurant Spy. Get to know the man behind the famed Le Cirque chain of restaurants as Mario Maccioni puts his food philosophy on a plate. End the year on a sweeter note with Sanah Ahuja Mohan’s luxurious Salted caramel chocolate tarts or our showstopper, the classic Christmas pudding with spiced berry syrup. Get in on all the festive action with our December issue!

It’s our birthday! And we turn 3 with our most addictive issue yet! Devoted entirely to the ‘last course’, our third anniversary special brings you the ultimate ‘Wicked List’ of the most craveable desserts from around the world. From global faves like trifle and crepes to lesser-known beauties like kazandibi and knafeh, you’ll find them all in this astoundingly yummy line up. The icing on the cake? We’ve got a formidable pool of the finest patissiers, pastry chefs and food writers from across India and the world to decode these gorgeous creations for you. Along with foolproof recipes, you’ll find amazing tips and tricks and unique personal anecdotes and stories from the greats. Award-winning writer Michael Krondl’s essay on the evolution of desserts—from the humble fruitcake to the au courant Cronut—is a delicious read. Don’t miss our tete-a-tete with Aussie pâtissier Adriano Zumbo a.k.a. ‘the sweet assassin’ who has taken the pastry world by storm. Also meet the savoury side of chocolate and get hands-on with financiers as Kishi Arora guides you step-by-step through the art of making these French classics. The grand finale—culinary maestro Peter Gilmore’s splendiferous Guava snow egg, which features as this month’s showstopper. Grab this blockbuster edition before it’s polished clean. On Magzter now!

With the festive season in full bloom, BBC Good Food India’s October issue is all about celebration. We’ve made playing host and planning a smashing party menu a cakewalk for you. Nothing beats a Middle East-themed party for an informal get-together, and food writer and blogger Kulsum Kunwa presents a knockout line-up of dishes – from roasted garlic labneh to baklava ice cream sandwich. From India, we explore the colourful cuisine of Rajasthan and bring you earthy treats from the kitchens of Umaid Bhawan Palace in Jodhpur. The lip-smacking pickles and the traditional fare are guaranteed to impress. Since Bengali food is the rage at this time of the year, we zero down on seven of the finest Bengali eateries in India for you to get your fix of luchi bhaja, kosha mangsho, rasgullas, and more. Hailing all the way from Barossa Valley in Australia, our top producer is Maggie Beer, the legendary woman behind the famous verjuice and her artisanal products. Don’t miss our inventive takes on the much-loved burgers! There’s more – home-style Nordic cuisine, Garima Arora’s (from Noma) masterclass of Danish pastry and a delicious tour of Kanpur. Grab this unmissable issue today!

If you were of the opinion that healthy food was boring, we’re here to prove you wrong. BBC GoodFood India’s latest issue shows you that it can be seriously delicious. From wonder greens like kale and moringa to classic health workhorses like soya, this issue celebrates ingredients that offer a trinity of vitality, taste and texture and deliver spot-on flavour. Mayavi Khandelwal teaches you how to make interesting vegan cheesy dip, shrikhand and (wait for it) cold coffee. And all this with nut milk as the base! You’ll love our line-up of lighter treats — it walks the line between indulgent and irresponsible with aplomb, so you can give into temptation without the accompanying guilt (the Orange and tequila crème caramel is a delight!). Chef extraordinaire Gordon Ramsay guides you step by step on how to make his exotic Warm artichoke and asparagus salad. There’s more — you’ll find power-packed smoothies, the skinny on probiotics, and reviews of the country’s ‘it’ healthy eateries. Don’t miss the features on Balinese cuisine and Polish specialities! What are you waiting for? Get your issue now!

If there is one thing that brings Indians together, it is our love for great food. BBC Good Food India’s third annual India issue celebrates the motherland with knockout culinary innovations as well as home-style regional classics. We bring you the sassiest line up of Indian tacos with fillings in flavours such as paneer pakora and ragda patties, and feature Masala Library’s signature dish, Dal-chawal arancini. Conrad D’Souza guides you step by step on how to make his divine Gulab jamun baked Alaska. And there’s a showstopper of a Paneer tiramisu. (Mascarpone, what’s that?)  You’ll love our two amazing menus from Madhya Pradesh (ever tried bhutte ka kees?) and Rajasthan (think angoor ki sabzi and chana kadhi). There’s more—nature-inspired wonders of Coorg’s Kodava cuisine and reviews of the best paratha joints in the country. Get this unmissable issue today!

Summer is all about keeping things breezy and simple, so we\'ve done just that! Savour the lighter side of delicious with BBC Good Food India\'s June issue, dedicated to fuss-free, fruity and refreshing recipes. Discover citrusy innovations like our Sweet Lime and Jalapeño Pani Puris, scoop up every bite of our indulgent Asian-inspired desserts and add some zing to your table with fantastically fresh dishes such as Mango and Black bean salsa. We also give you the lowdown on Surti street food, healthy alkaline treats and an authentic Nepali menu. Get your copy today!

What’s the best thing about summer? Frosty desserts, naturally. BBC Good Food India’s May issue has some knockout winners — from fresh fruit popsicles to innovative kulfis in flavours like wasabi and sweet corn. There’s plenty more to make the season downright tempting for you. We show you how well melon does in salads, and how to add oodles of flavour to your cooking with just a handful of herbs. We’ve got recipes from celebrity chef Kunal Kapur and a step-by-step masterclass by Chef Sergi Arola. We review frozen yoghurt bars across the country, tell you how to eat like a Kolhapuri and let you in on Barcelona’s culinary secrets. Go get your copy today!

BBC Good Food India’s April issue is all about cooking smart. We share an arsenal of tips, tricks and techniques that\'ll have you at the top of your culinary game! Can’t tell your udon from your soba? We’ve got a handy guide on all kinds of noodles. We show you how to prepare artichokes layer by layer, and how to make flaky Malabar parotta from scratch. We put baking essentials to the test, and give you the recipe for the perfect homemade Easter egg. We also let you in on how to pick the right glass for your wine.There’s more! Don\'t miss Pooja Dhingra\'s stress-free pâtisserie-worthy treats, minimalist recipes that use just 5 ingredients and our veggie take on the stylish ramen burger. Get your copy today!

Ring in spring with our fab veggie issue. We’re celebrating the best of the season’s bounty with this special meat-free edition. Want to know what great veg cooking is about in 2014? We show you what you can do with the behemoths of the Indian market – pumpkins, tomatoes, lotus stems and jackfruits. Master the art of preserving lemons at home, ferment seasonal purple carrots for kanji and assemble sassy picnic dip jars in flavours like kasundi and caramelised onions. We also showcase rave-worthy veggie pies, knockout banana desserts, and a stunning home-style Chitrapur Saraswat feast. Plus an easy menu from Gujarat. Go on, make magic on the plate. Get your March issue today!

Wondering what you should be cooking and eating this year? Our hot list of 2014’s newest recipe sensations is designed to help you ace your culinary game. From the dangerously moreish doughsants that have the world in a swoon to family-style German bakes like stollen bread, from cruchy kale tabbouleh to tangy fish tacos, we’ve got enough showstoppers to really shake things up. Cook up some brilliantly flavourful food from God’s Own Country, pack a punch with legendary chef Ananda Solomon’s bold Thai menu and rustle up a hearty polenta and mutton ragu that’s perfect for a dinner with your loved ones this winter. With Valentine’s Day around the corner, we’ve also got magical treats that are perfect to spoil your special someone with — rest assured they’ll earn you plenty of brownie points! There’s lots more for you to feast on. Check out our reviews of restaurants with fabulous views, get a healthy energy boost with carb-cutting nut and seed butters and enjoy some zippy new wines. So what are you waiting for? 
Download your issue now!

Happy New year, 2014\'s winter stars, The health incredient, Books and cooks, Bargain hunter, Food issue, Top producer and more...

Need fresh ideas for the party season? BBC Good Food India’s December edition is packed with fabulous recipe upgrades, stunning photos and get-ahead tips. With this issue in your hands, you’ll be sure to get it right every step of the way. Try our simple yet chic recipes for an all-veggie Christmas, wow-factor party planners that combine easy elegance with practicality, as well as new ideas for the humble beetroot — beet brownies, anyone? Also, make merry and indulge in festive delights such as a gorgeous trifle pud with strawberries and white chocolate, or a stunning DIY gingerbread cottage. So download your copy now and let the celebrations begin

Good Food India turns 2 with a coup. Our 2nd anniversary special is the mother of all collector’s editions. It showcases 25 culinary icons from across the world and their ultimate dishes. Imagine getting exclusive interviews with global giants like Alice Waters, Kylie Kwong, Masaharu Morimoto and Matt Moran as well as Indian legends like Imtiaz Qureshi, Ananda Solomon and Jiggs Kalra all in a single issue. We believed in this impossibly ambitious idea and made it happen. The greats have also given us access to their blockbuster recipes, which we’ve triple-tested in the Good Food kitchen as always. And how could we forget Diwali? We’ve put together a host of stylish features for the festive season—Indian mithai with a delicious modern twist (think motichoor mousse and shrikhand red velvet) crackly brittles and a DIY guide to making your own festive hamper. So grab your copy and feast with us. After all, it’s your birthday, too.

Kick off the festive season in style with BBC Good Food India’s October issue. It\'s a cracker of an edition, packed with DIY edible gifting ideas, stress-free entertaining menus and gorgeous party dishes. Festive equals sweet, so bring on the sugar rush with stylish blondies, vintage vanilla fudge and moreish cookies (they make the best edible gifts ever). Try our home-style Konkanastha Brahmin menu or whip up a delicious Middle-Eastern feast. We also put cupcake salons across the country to the test, and get Chef Manish Malhotra to give us step-by-step instructions for his decadent Mithai Pavlova. Let the party begin!

From Korean kimchi to Balinese bakso, Vietnamese bánh mì to Singaporean laksa, Good Food’s September issue is packed with vibrant Asian dishes. We’ve put together favourites from home kitchens across the continent: you’ll find quick veggie stir-fries, one-pots bursting with flavour and simple Japanese nosh that goes beyond sushi and tempura. We tell you everything you ever wanted to know about rice and little-known ingredients like five-spice powder, mirin and bamboo shoots. We’ve even put the country’s top Thai restaurants to the test. Plus, there’s a step-by-step masterclass on Hainanese chicken rice. Grab this edition and get your fill of the beloved flavours of Asia.

Our August issue is one delicious experience you don’t want to miss.  Trust us. Like last year, we’re celebrating Indian food in style, only this time it’s grander. Our star this month is a dazzling new dish invented specially for you, our readers, in the Good Food kitchen. Introducing the Cup Idli, an irresistibly chic head turner that fuses classic idli-making techniques with Western presentation styles. You’ll fall flat for this savory beauty. But wait, there’s much more to love. Like our rare, home-style dishes from Goa, Bengal and the North East. Our line of Indo-Latin sensations like the Pani Puri Margarita. Our reviews of udipi restaurants from across India. We could go on and on. But we’ve given you a taste.

BBC GoodFood India  Cover - October 2019 Edition

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BBC GoodFood is UK's first and best-selling food magazine. In 22 years, the magazine has tested, cooked and eaten it's way through 7500 recipies and now has arrived in India, as it's first truly international food magazine.   Thoughtfully customised to local taste buds, BBC GoodFood India is here to redefine food in the Indian imagination.

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11. EL SERVICIO Y TODAS LAS PUBLICACIONES SE PROPORCIONAN 'TAL CUAL' Y 'SEGÚN DISPONIBILIDAD'. MAGZTER, SUS AFILIADOS, PROVEEDORES, LICENCIANTES Y AGENTES RENUNCIA EXPRESAMENTE A TODAS LAS GARANTÍAS DE CUALQUIER TIPO, YA SEA EXPLÍCITA O IMPLÍCITA, INCLUIDAS, ENTRE OTRAS, LAS GARANTÍAS IMPLÍCITAS DE COMERCIABILIDAD, IDONEIDAD PARA UN FIN DETERMINADO Y NO VIOLACIÓN. SIN LIMITAR LO ANTERIOR, NI MAGZTER NI SUS AFILIADOS, PROVEEDORES, LICENCIANTES O AGENTES OFRECEN NINGUNA GARANTÍA DE QUE (I) EL SERVICIO CUMPLIRÁ CON SUS REQUISITOS, (II) EL SERVICIO SERÁ ININTERRUMPIDO, PUNTUAL, SEGURO O LIBRE DE ERRORES, ( III) LA INFORMACIÓN QUE PUEDE OBTENERSE DEL USO DEL SERVICIO O QUE PUEDE ESTAR CONTENIDA EN LAS PUBLICACIONES SERÁ EXACTA O CONFIABLE, O (IV) LA CALIDAD DE CUALQUIER PUBLICACIÓN O DEL SERVICIO CUMPLIRÁ CON SUS EXPECTATIVAS. USTED ES EL ÚNICO RESPONSABLE DE OBTENER Y MANTENER UNA CONECTIVIDAD CONFIABLE A INTERNET Y SU DISPOSITIVO. MAGZTER NO ES RESPONSABLE DE SU INCAPACIDAD PARA DESCARGAR CONTENIDO. CUALQUIER MATERIAL DESCARGADO U OBTENIDO DE OTRO MODO A TRAVÉS DEL USO DEL SERVICIO SE REALIZA BAJO SU PROPIA DISCRECIÓN Y RIESGO Y USTED SERÁ EL ÚNICO RESPONSABLE DE CUALQUIER DAÑO A SU SISTEMA INFORMÁTICO O DISPOSITIVO MÓVIL O PÉRDIDA DE DATOS QUE RESULTE DE LA DESCARGA DE DICHO MATERIAL. NINGÚN CONSEJO O INFORMACIÓN, YA SEA ORAL O ESCRITO, OBTENIDO POR USTED DE MAGZTER O A TRAVÉS DEL SERVICIO CREARÁ NINGUNA GARANTÍA.

2. Mantendrá y actualizará de inmediato esa información para mantenerla verdadera, precisa, actual y completa. Usted es responsable de mantener la confidencialidad de su cuenta y contraseña y de restringir el acceso a su computadora, y acepta aceptar la responsabilidad de todas las actividades que ocurran en su cuenta, incluida la selección y el uso de todo el contenido y los servicios.

3. En ningún caso Magzter.com o cualquier persona o entidad o tercero involucrado en la creación, producción y distribución del contenido en el sitio web y la aplicación será responsable por contrato o legalmente por cualquier daño, incluidos, entre otros, directos, indirectos, incidentales, especiales y consecuentes incurridos por usted durante o al usar Magzter.com. Al registrarse en el sitio web o descargar la aplicación, acepta que las disposiciones mencionadas en esta sección se aplicarán a todo uso y contenido del sitio web y la aplicación.

3. Sin el permiso previo por escrito o autorizado de Magzter, no debe modificar, copiar, distribuir ni vender ningún contenido obtenido de Magzter, ya que todo lo publicado aquí es propiedad exclusiva de Magzter o sus licenciantes. Dado que dicho uso no autorizado también puede violar las leyes aplicables, incluidas las leyes de derechos de autor y marcas registradas, Magzter las prohíbe estrictamente y cancelará su acceso y su cuenta si se prueba o detecta dicha actividad ilegal. También debe ser responsable de los daños causados por estas actividades no autorizadas. Salvo que lo permita el propietario legítimo de la Publicación, usted reconoce que no adquiere ningún derecho de propiedad al descargar las Publicaciones a las que accede a través del Servicio. Salvo que lo exija explícitamente la ley de derechos de autor o lo permitan las características del Servicio, no puede modificar, aplicar ingeniería inversa, publicar, transmitir, exhibir, participar en la transferencia o venta, crear obras derivadas de, o de ninguna manera explotar comercialmente o proporcionar a un tercero el contenido de la Aplicación, las Publicaciones o cualquier parte de ellas sin el permiso expreso de Magzter y el propietario de dicho contenido. No le otorgamos ninguna licencia, expresa o implícita, de la propiedad intelectual de Magzter o de los licenciantes de Magzter.

5. Usted reconoce específicamente que Magzter.com no es responsable de ningún tipo de conducta difamatoria, ofensiva o ilegal de otros usuarios o terceros o su contenido y que el riesgo de lesión por lo anterior recae completamente en usted.

8. Magzter se reserva todos los derechos de monitorear el contenido publicado e ingresado por usted con el fin de determinar si cumple con estos términos y condiciones y otras reglas operativas determinadas por Magzter. Magzter tiene derecho a tomar decisiones sobre los contenidos y eliminarlos a su propia voluntad.

9. Magzter es un distribuidor y NO un editor de las Publicaciones, por lo que Magzter no tiene control editorial sobre el contenido, incluidas opiniones, consejos, declaraciones, servicios, ofertas, etc., que se representa en las revistas. Por lo tanto, Magzter no asumirá responsabilidad por la exactitud o confiabilidad de cualquier información o hecho proporcionado en el mismo o que esté disponible a través del servicio, por cualquier persona que no sea empleados autorizados de Magzter que estén actuando en sus capacidades oficiales. En consecuencia, no tenemos control editorial sobre las Publicaciones. Cualquier opinión, consejo, declaración, servicio, oferta u otra información o contenido expresado o puesto a disposición por terceros, incluidos los realizados en las Publicaciones ofrecidas por el Servicio, son de los respectivos autores o editores y no de Magzter. Magzter no será responsable de ninguna pérdida o daño causado por su confianza en la información obtenida a través del Servicio o de las Publicaciones. El Servicio puede contener enlaces a otros sitios de Internet y recursos de terceros y Magzter no asume ninguna responsabilidad por las comunicaciones o materiales disponibles en dichos sitios vinculados. Estos enlaces se proporcionan únicamente para su comodidad. Usted es el único responsable de comprender los términos y condiciones que puedan aplicarse cuando visita o realiza un pedido a través de un sitio de terceros.

El acceso, la navegación y el uso del sitio web de Magzter, los servicios de Internet y las aplicaciones para dispositivos móviles ('Aplicación') están sujetos a los siguientes Términos y condiciones ('Términos'). Por favor, lea estos Términos detenidamente. Crear una cuenta con Magzter ('nosotros', 'nosotros') o usar cualquier servicio o aplicación de Magzter o relacionado con Magzter significará que ha leído, entendido y acepta estar sujeto a estos Términos y cumplir con todas las leyes aplicables y reglamentos Estos Términos constituyen un acuerdo vinculante entre usted y Magzter Inc. y sus afiliados. Si no está de acuerdo con estos Términos, no puede usar el Servicio. ESTOS TÉRMINOS CONTIENEN RENUNCIAS DE GARANTÍA Y OTRAS DISPOSICIONES QUE LIMITAN LA RESPONSABILIDAD DE MAGZTER, POR LO QUE POR FAVOR LEA ESTOS TÉRMINOS EN SU TOTALIDAD. Magzter se reserva el derecho de cancelar inmediatamente su acceso al sitio web, servicio o aplicación relacionada con Magzter, si no cumple con este acuerdo. El sitio web de Magzter, los servicios de Internet y las aplicaciones para dispositivos móviles constituyen colectivamente el 'Servicio'. Este Servicio es propiedad y está operado por Magzter Inc. El Servicio incluye el sitio web www.magzter.com y la aplicación que le brinda la capacidad de ordenar, suscribirse y recibir la entrega de varias revistas, libros, noticias y contenido relacionado con revistas y publicaciones. (conocidos colectivamente como 'Publicaciones') y recibir estas versiones digitales de las Publicaciones.

 Detalles del contenido objetable, incluido su enlace en nuestra plataforma

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Girish Ramdas es cofundador y director ejecutivo de Magzter, una empresa nueva con sede en Nueva York que ha estado causando sensación en el negocio editorial digital mundial. Magzter ha superado los 80 millones de usuarios desde su creación en 2011 de más de 150 países con miles de revistas, periódicos y libros de más de 4500 editoriales de todo el mundo. Tiene más de 25 años de experiencia en publicación multiplataforma, incluido el desarrollo web, móvil y impreso. Durante este período, cofundó y dirigió tres exitosas empresas emergentes. Ha permitido que las empresas de revistas se vuelvan digitales y las ayuda a monetizar su contenido en todo el mundo digital. La profunda experiencia de Girish en la industria en ecosistemas en línea, móviles y editoriales lo ha convertido en un experto en adquisición, mercadeo y monetización de contenido digital en plataformas a nivel mundial.

 En caso de que encuentre algún contenido objetable en nuestra plataforma, hemos implementado una política de reparación de quejas para abordar sus inquietudes.

Magzter Inc. (”Compañía” , ”nosotros” , ”nos”  o ”nuestro” ) sabe que le importa cómo se usa y comparte su información personal.Lea la siguiente política de privacidad(la ”Política” ) para obtener más información sobre nuestras prácticas de privacidad.Al visitar cualquiera de los sitios web operados por la Compañía y cualquiera de sus subdominios, o al usar cualquiera de nuestras aplicaciones móviles y otros métodos de distribución de contenido(colectivamente, el ”Servicio” ), usted reconoce que acepta las prácticas y políticas descritas.en esta Política, y usted acepta que recopilaremos, usaremos y compartiremos su información de las siguientes maneras.

Magzter Inc. es el puesto de periódicos digital multiplataforma de autoservicio más grande y de más rápido crecimiento del mundo con más de 80 millones de usuarios desde su creación en 2011 y miles de revistas y periódicos en más de 40 categorías y más de 60 idiomas. Con sede en Nueva York, Magzter tiene presencia local en Ámsterdam, Londres, Ciudad de México, Chennai, Mumbai, Nueva Delhi, Bangalore, Singapur y pronto se expandirá a otros países. Fundada por los empresarios globales, Girish Ramdas y Vijay Radhakrishnan en junio de 2011, Magzter permite a los editores de revistas y periódicos de todo el mundo crear y entregar ediciones digitales de sus títulos a los consumidores globales.

 Magzter se compromete a proporcionar una plataforma segura para nuestros usuarios. Tenga en cuenta que Magzter es simplemente una plataforma para que los editores distribuyan su contenido. No controlamos ni respaldamos el contenido publicado en nuestra plataforma. No podemos responsabilizarnos por las acciones de nuestros editores o su contenido.

Magzter no es responsable de indemnizar a ninguna parte que haya sufrido daños o incurrido en costos debido a cualquier contenido, o parte del contenido, que viole sus derechos. Magzter no es responsable de enfrentar ninguna acción legal en un tribunal civil por cualquier violación de derechos causada por cualquier contenido, o parte del contenido, que infrinja los derechos de un tercero.

Magzter ofrece el servicio de suscripción ”All- You - Can - Read”  más grande del mundo llamado Magzter GOLD, que brinda a los lectores digitales acceso ilimitado a más de 9,000 revistas y periódicos por un precio de suscripción mensual.Magzter también tiene la mayor cantidad de historias en el mundo con su innovadora función ezRead 2.0 para sus aplicaciones, que permite a los usuarios de teléfonos inteligentes y dispositivos móviles de pantalla pequeña disfrutar el contenido de la revista de la manera en que debe disfrutarse, con el texto del artículo que es fácil de leer y se acompaña de impresionantes videos y fotografías de alta resolución.

Nombre

Llena este formulario si necesitas ayuda para publicar tu contenido en Magzter

 Antes de Magzter, fue presidente de Dot Com Infoway (DCI) y Galatta Media. Sus funciones incluían marketing estratégico, desarrollo de asociaciones y monetización de contenido a nivel mundial. DCI creció de un pequeño equipo de 3 en 2000 a 300 en 2011 y se ocupaba del desarrollo web, de software y de aplicaciones para clientes de todo el mundo.

Desde que iniciamos, Magzter ha estado comprometida para asociarse con organizaciones globales para brindar la mayor tecnología y servicio de puesto de revistas posible a nuestros clientes. Si estás buscando ofrecer suscripciones a revistas a tu base de datos de clientes o si solo quieres aprender más, Magzter está comprometida a ayudar al crecimiento de tu empresa. Para obtener más información, llena el siguiente cuestionario:

 La DMCA nos permite restaurar el contenido eliminado si la parte que presentó el Aviso de DMCA original no presenta una acción judicial en su contra dentro de los diez días hábiles posteriores a la recepción de la copia de su Contraaviso.

Esta Política cubre el tratamiento de la Compañía de la información de identificación personal(”Información personal”) y otra información sobre usted y su computadora o dispositivo que la Compañía recopila cuando accede al Servicio.Podemos recopilar Información personal de usted, como se explica con más detalle a continuación, y usamos esta Información personal internamente en relación con nuestros Servicios, incluso para personalizar, proporcionar y mejorar nuestros productos, servicios, contenido y publicidad, y para permitirle para configurar una cuenta y un perfil de usuario, para contactarlo, para cumplir con sus solicitudes de ciertos productos y servicios, y para analizar cómo usa los Servicios.En ciertos casos, también podemos compartir cierta información personal con terceros, pero solo como se describe en el punto 4.

Este título está incluido con su suscripción Magzter GOLD

 Para analizar la calidad del contenido y proporcionar comentarios apropiados a los editores.

 Hemos designado un oficial de quejas para abordar cualquier queja relacionada con contenido objetable.

 Solicitamos que cualquier queja relacionada con contenido objetable se envíe al Oficial de quejas por correo electrónico a la dirección de correo electrónico mencionada anteriormente. También le solicitamos que proporcione los siguientes detalles al presentar una queja

y la Aplicación que le brinda la capacidad de ordenar, suscribirse y recibir la entrega de varias revistas, libros, noticias y contenido relacionado con revistas y publicaciones (conocidos colectivamente como "Publicaciones") y recibir estas versiones digitales de las Publicaciones

C.También recopilamos información asociada con su uso de la aplicación para hacer recomendaciones personalizadas.Si nos proporciona las credenciales de su cuenta de terceros, comprende que parte del contenido o la información de esas cuentas(”Información de la cuenta de terceros”) se puede transmitir a su cuenta con nosotros si autoriza dichas transmisiones, y esa cuenta de terceros La información transmitida al Servicio está cubierta por esta Política.

 F. La información personal que recopilamos nos permite responder a sus solicitudes, mejorar nuestros productos y servicios, personalizar la publicidad y el contenido que ve y comunicarnos con usted sobre nuevos productos.

es el puesto de periódicos digital multiplataforma de autoservicio más grande y de más rápido crecimiento del mundo con más de 85 millones de usuarios desde su creación en 2011 y miles de revistas y periódicos en más de 40 categorías y más de 60 idiomas. Con sede en Nueva York, Magzter tiene presencia local en Ámsterdam, Londres, Ciudad de México, Chennai, Mumbai, Nueva Delhi, Bangalore, Singapur y pronto se expandirá a otros países. Fundada por los empresarios globales, Girish Ramdas y Vijay Radhakrishnan en junio de 2011, Magzter permite a los editores de revistas y periódicos de todo el mundo crear y entregar ediciones digitales de sus títulos a los consumidores globales.

 norte. También utilizaremos la información de uso para garantizar que los usuarios cumplan con nuestros Términos de uso. Por ejemplo, la información de uso de un usuario nos ayudará a confirmar que un usuario solo descarga una revista u otro contenido un número permitido de veces o en un número permitido de dispositivos.

 que brinda a los lectores digitales acceso ilimitado a más de 9,000 revistas y periódicos por un precio de suscripción mensual. Magzter también tiene la mayor cantidad de historias en el mundo con su innovadora función ezRead 2.0 para sus aplicaciones, que permite a los usuarios de teléfonos inteligentes y dispositivos móviles de pantalla pequeña disfrutar el contenido de la revista de la manera en que debe disfrutarse, con el texto del artículo que es fácil de leer y se acompaña de impresionantes videos y fotografías de alta resolución.

BBC GoodFood India - July 2014

BBC GoodFood India - July 2014

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