Food

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.

Ranbir Kaur starts her mornings at 5 to sell homemade fruit cream. Locals know her as ‘Aunty Ji’— a name now going viral.

Chasing a long-cherished dream, 65-year-old Smita Surendranath Blaggan started Lake View Restaurant in Siridao, Goa after she retired from her government job.

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.

Take a flavourful journey through 17 regional mango pickles of India, each crafted with distinct mango varieties and traditional spice blends. Learn how local climates, cultures, and culinary practices shape these iconic pickles from across the country.

Learn how to make Kerala’s smoky Meen Pollichathu, Andhra’s tangy Chepala Pulusu, and Mangalorean coconut curry — all from your own kitchen.

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.

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.

Semma’s chef brings childhood memories and bold regional flavours to the global stage, earning one of the highest honours in the culinary world.