Author: Nishtha Sethi
Nishtha Sethi
Nishtha Asrani Sethi, born and brought up in Delhi, is a content writer who has previously worked with NDTV and Resolver. Her roots are deep within the food industry, thanks to her family business and a keen interest in contemporary food products. Nishtha loves to serve her articles with a side of humor. Her Bachelor’s degree in Home Science comes in handy while researching the science behind the food. When she is not trying to win a battle of fries vs. fruit with her daughter, she is busy experimenting with her huge joint family with crazy recipes.
Which is the best chapati rolling board or chakla for everyday use? We tested marble, plastic, granite and wooden bases.
Starbucks, one of the most popular coffee chains around the world, has over a whopping 80,000 combinations of drinks to choose from. We tell you about the best ones to pick in India.
We found the best moulds for this Ganesh Chaturthi, tried and tested by Mishry.
Brownies, cakes, crackers and more. 10 things that you must-try from Theobroma.
Five brands, two winners. Bikaji Bikaneri Bhujia and Haldiram’s bhujia are our winners. Here’s why.
We chose Lay’s Indian Magic Masala and Uncle Chipps Masala as the best masala potato chip brands. They are our Top Picks because of their commendable taste and texture.
Can we use this instant mix to make a delish phirni at home? We test this for taste, texture and more.
Triple-tested and out with flying colors! Havells (Top Pick) and Orpat (Economical Pick) have been chosen as the best entry-level hand blenders in India (Between 250-300W).
Dominant on coconut flavor, this PB by Alpino is meant for a very specific audience.
We chose Everest Pav Bhaji Masala as our Top Pick because it made the tastiest, most balanced and chatpata bhaji. We Also Recommend Badshah Mumbai Pav Bhaji Masala.
Additive namkeen alert! You won’t be able to stop munching on Chheda’s Farali Potato Chivda. But is it fast-friendly? Let’s find out.
Tata Sampann’s idlis are soft, fluffy and fiber rich. These are made using a mix of rice flour, black gram flour and brown rice.