For those of you looking to extend the Jan-Feb energy of eating and living well, find gluten-free and sugar-free recipes to save and make on repeat here and here. We made sure there is no need to compromise on flavour for wellness and vice-versa.
And because we love trends, we jumped on the shredded egg one, with this video. The other trend that shows no sign of stopping is the one concerning Korean foods. This month, in our recurring series our food editor publishes another episode of Word of Mouth where you can watch her crash-land on kimchi, ramyun and gochujang.
If you're a homebody, looking to curl up in bed and catch the first-day/first show (or whatever the equivalent of that is in the OTT universe) of the much-anticipated release of Alia Bhatt's Gangubai Kathiawadi, you may want to take a look at our round-up of 5 restaurants serving OG Mahrashtrian cuisine. Which by the way, also doubles up as a perfect list of reccos for a meal at home with the fam.
My current favourite however, is this DIY thali because it comes with a refreshing twist of Thai flavours. Think about it, curry, chawal, salad—what's not to like?
Sonal Ved is the editor at IFN. She is also an author of an award-winning cookbook called Tiffin. She travelled through the first five tastes to be able to tell between a brie and provolone dolce. She can make stellar undhiyu and a green smoothie.