Food careers

Old Fashioned Gourmet is a labour of love by a woman who dealt with adversity at a young age. This legacy is now being furthered by her daughter.

Near Tipeshwar Wildlife Sanctuary, there’s a farm-to-table dining experience you mustn’t miss. Palaash uses the open-fire techniques of cooking to bring a modern twist to desi classics.

Started with just Rs 15000 in Odisha, Dahibara Express now pulls in Rs 1.8 crore, with 12 outlets across India and international expansion underway. Read how authenticity, flavour & franchise model fuelled its journey

From breakfast ideas to sweets to end your meal with an Indian dessert, these seven grandmothers in India turned their love for cooking into successful food businesses. By sharing their cherished dishes and secret recipes, they show how senior citizens can start new ventures and thrive.

This organic ice cream brand runs on solar energy. But that isn’t its only unique feature. Learn how this entrepreneur is creating scoops of deliciousness.

Nagpur-native Deepali Bavaskar and her husband Vijay turned a spur-of-the-moment idea into Brazil-based ‘Samosa & Company’, serving authentic Indian cuisine to delighted palates far from home. From catering Indian dignitaries to impressing global audiences, their culinary journey blends tradition, innovation, and a love for regional flavours.

From a Amritsar kitchen to a serene New York bungalow, Michelin-star chef Vikas Khanna is redefining global food with India’s native ingredients and traditional wisdom.

At Chatti in New York, Chef Regi Mathew has created ‘touchings’ — bite-sized appetisers commonly seen across Kerala’s toddy shops, cocktails and authentic Kerala specialties.

Growing up in Mumbai with parents who believed every Sunday lunch had to be a South Indian feast — an ode to their roots — Chef Sriram Aylur brings these traditional sensibilities to Quilon in London.

Meet kachri, Rajasthan’s wild mini watermelon — tiny in size, mighty in flavour, and a secret ingredient in the desert’s most iconic dishes.