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Point Five, a Game-changing Non Alcoholic Beer

Many health-conscious beer lovers, who have been looking for suds without the buzz, just haven't found the right brew. The problem is that alternatives, with less alcohol, don't taste like the real thing — not even close. Point Five, a new easy-drinking pilsner with alcohol...

Adventures in the kitchen

Swati Banerjee barely knew how to cook when she came to this country five years ago from India. Now the Boston University biochemistry doctoral student always cooks dinner after she gets home from the lab. Leftovers are for the next day’s lunch. All of this...

Tibetan New Year nears, bearing a sweet dish

SOMERVILLE — Losar, the Tibetan New Year, begins with a spoonful of dessert. Dresyl, also known as deysee, is a warm dish of sweetened rice that women make for their families on the morning of this festive day. “In Tibet, we would add droma, which...

Bombay cafe makes a bang in London

LONDON — Dishoom, which opened last summer and calls itself “A Bombay Cafe in London,’’ takes its name from the Indian comic book equivalent of “Pow!’’ and “Wham!’’ In some Bollywood films, “dishoom’’ is, at times, said out loud in fight scenes when someone throws...

A tranquil space for lunch or tea

On that busy stretch of Mass. Ave. between Harvard and Central squares, a sidewalk vent lets out a sudden gust from below. The Red Line rumbles underfoot. A few doors away, inside the Greater Boston Buddhist Cultural Center, everything is peaceful and quiet. A large...

Truck Mixes Tradition With Innovation

The exterior looks like a dry-erase board, but it's an essential feature of the truck. On the white surface, Ayr Muir, the 31-year-old proprietor of Clover Food Lab and an MIT alum, writes out the day's menu as soon as he gets the ovens going...