Food

What started as a seasonal business by Haryana farmer Kirorimal Mohanlal eventually evolved into an iconic kulfi brand in Old Delhi — Kuremal Mohanlal Kulfi. Vishal, Kirorimal’s great-grandson, shares the story behind his family’s legacy.

Wrestler Parmanand Jain established ‘Mahaveer Rabri Bhandar’ in 1857. Today, the local eatery serves at least 1500 foodies per day. His great-great grandson, Deepak Chhabra, reveals how his renowned recipe came to be.

Looking for India's best traditional sweets? Here are nine Indian ‘mithais’ from across the country that have received the coveted GI tag.

Margaret Pak and Vinod Kalathil started ‘Thattu’ restaurant in Chicago, which has now become the Keralan comfort food destination for the city's people. Recently, they were featured in The New York Times as one of the top 50 favourite restaurants in the US.

All the 'ammammas' of Kerala have reached into their treasure trove of recipes to dig out the most precious ones which have made it to Tanya Abraham's book, 'Eating with History'.

Prasanna Natarajan started a food business with his school friend Shreyas Raghav. The duo wanted to reintroduce chutneys in mainstream food markets and take them outside India.

After being diagnosed with Parkinson’s disease, Kiran Kamdar (62), who had always led an active lifestyle, chose to provide free khichdi to patients at the DM Petit Government Hospital in Palghar, Maharashtra. She has been doing this for three years now, without missing a single day.

After struggling to find gluten-free alternatives for her daughter suffering from Celiac disease, Gurpreet Kaur started Geggle that offers gluten-free and millet-based flours, cookies, cakes, breads, and snacks. With this, she clocks an annual revenue of Rs 18 lakh.

Sibi Manivannan runs Gramiyaa, a spin on his grandfather’s old village shop, which sells wood cold-pressed oils across the world to reintroduce them in Indian kitchens.

Revant Himatsingka, aka foodpharmer on Instagram, terms reading food labels the most important life skill. His aim is to expose “false marketing” by FMCGs and educate people on what they are truly consuming.