Ananya Barua

Cheap knock-offs are available all year round. But to get the authentic taste of Joynagar Moa - you have to visit this town in West Bengal.

Today, India contributes to 25 per cent of the world’s total production of chillies. But did you know, the humble chilli is not native to our country? Here's how it travelled the world to become a national staple.

To ensure that untapped talent can build social capital, Salesforce is providing a holistic support to school and high school students with better access to quality education and career counselling platforms.

An icon of Kashmiri cuisine, the wonders of nadru or lotus stem go beyond its taste and versatility, owing to its numerous health benefits.

Amazon India has started a multi-fold approach to reduce its carbon footprint across its operations in areas like energy, water and waste management. Here’s how.

RSPO, along with The Better India, has launched the #KnowYourPalm initiative that encourages businesses, consumers and other stakeholders to make a conscious decision to shift towards products that use Certified Sustainable Palm Oil (CSPO).

Rajesh Singh, an electronics engineer, was not ready to accept the idea that farming is a backward occupation. For him, doing something different was not by getting a job in the city but by changing the outlook towards agriculture.

From the extreme Himalayan weather, unpredictable climate changes to natural disasters like earthquakes, the Tabo Monastery has weathered several storms, teaching the world a valuable lesson on sustainability.

From Rajasthan’s love for creating food paradoxes to the unusual romance of Rampur’s royal khansamas with desserts, here are five unique must-try ‘fusion’ foods of the yesteryears.

Asma Bhat is using her grandmother’s secret recipes to revive Kashmiri wazwan, a multicourse ceremonial meal, and other traditional dishes.