Food History

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.

On International Tea Day, read about a century-old tea stall in Sampoore, West Bengal, that 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.

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

Every summer, mango lovers across India eagerly await the arrival of Alphonsos. But behind their rich, buttery sweetness lies a fascinating history. This beloved mango’s journey spans centuries, continents, and even royal dining tables. What makes it so special? The answer lies in an unexpected twist from 400 years ago.

Why is it ‘65’? Are there 65 pieces of chicken, or just a more sensible explanation? Here’s exploring the flavoursome tale behind India’s Chicken 65.

You’ve tasted it and relished it. But do you know how the eponymous sambar got its name?