Food History

This winter, explore the diverse world of Indian chai beyond the classic ‘adrak wali chai’. From Kerala’s sweet-sour Sulaimani to Bengal’s tangy Lebu Cha, each tea tells a story of culture, history, and warmth.

A century-old tea stall in Serampore, West Bengal, runs entirely on trust. With no paid staff, this humble stall is kept alive by a group of locals who serve tea out of love.

Where history meets flavour — Keventer’s in Darjeeling has been serving hearty breakfasts and mountain views since 1911, and has become a legacy spot that shaped the city’s cultural and culinary story.

Get to know five traditional Indian spices, where they come from, how they are used, and why they matter beyond taste.

In Goa’s Fontainhas, Confeitaria 31 De Janeiro is famed for its wood-fired bakes and Goan classics. Now run by André Mascarenhas’ grandson Warren and his mother Gletta, it is famous for its range of Swiss Rolls and Goan sweets like bebinca and pinag.

From idli and pongal to khichdi and dhokla, these dishes have travelled through centuries yet remain staples on Indian plates.

After quitting her job, Cynthia returned to Majuli to reconnect with her roots. Through her homestay ‘Menam’, she’s bringing traditional tribal recipes like the bamboo-cooked pork and wild herb sticky rice to curious travellers and future generations.

Started in 1953, Elloras has lived on Dehradun’s Rajpur Road for so long it's become one with the landscape. It serves stick jaws, plum cakes and more.

With a deep commitment to preserving Rajasthan's food traditions, Dipali Khandelwal is documenting and sharing lost recipes, giving these flavours new life while connecting generations through food.

Long before the British, the Singpho tribe had mastered the art of tea-making. Discover their lost legacy.