Krystelle Dsouza

Chef Aabhishek Bedi Varma from Guwahati is redefining Northeast cuisine by turning indigenous ingredients into inventive, fine-dining dishes. A celebration of regional flavours recently reached Rashtrapati Bhavan, through a Northeast-inspired menu for the President’s Republic Day reception.

From a small workshop in Assam, an artisan reimagined bamboo beyond furniture. By developing treatment methods that made it durable and long-lasting, he turned a fragile material into a sustainable building option for homes—creating local jobs and showing how traditional craft can power climate-friendly construction.

Prachi Thakur, a PhD graduate from IIT Roorkee explains how her father was the wind beneath her wings pushing her to constantly soar higher.

Hyderabadi food is a slow-cooked archive of history, shaped by Nizam-era kitchens, Deccani traditions, and recipes guarded by generations of home cooks. From ‘jouzi halwa’ and ‘pathar ka gosht’ to apricot delight and bamboo chicken, this is a feast that goes far beyond biryani — rich in memory, technique and flavour.

Keyur and Nishit Barad wanted to name their estate after something that is integral to the very existence of life on this planet. 'The Chlorophyll Estate' is an ode to this and sustainable farming practices.

Reflecting our cultural heritage, these Indian currency notes are steeped in history. Here’s the story behind their designs.

Through daredevil formations, leading contingents, and commendable back stories, here are the women part of India’s 77th Republic Day Parade.

Taking inspiration from Maharshi Karve, Babasaheb Keshav Narayanrao Deshmukh set up the Sanskriti Samvardhan Mandal (SSM), to start the first-ever residential school in Sagroli, Maharashtra committed to empowering girls through education.

Planning a trip to Jodhpur and want to skip the usual sights? A local reveals the city’s unheard gems.

Architect Akash Dudhe of SAGI Architects has one solution to India’s burgeoning building scene — shipping containers.