Food

Raju Bhupati runs Troo Good, a millet snacks company that aims to tackle malnutrition and provide healthier alternatives to regular snacks. He is on track to hit Rs 100 crore revenue this year.

After losing her husband, Shashikala Sanadhya took care of her family by starting Shashi Cooking Classes. So far, she has taught over 1,000 foreign tourists how to cook homely Indian food like chapati, naan, pakora, chutney and more.

The descendant of King Wajid Ali Shah and Begum Hazrat Mahal, Manzilat runs a home diner that keeps a number of royal delicacies alive, in particular the Kolkata Biryani, which she says has deep roots in the region of Lucknow.

Udaipur resident Digvijay Singh is a self-taught chocolatier who runs Saraam, a bean to bar company that incorporates indigenous fruits like ice apple, kokum, baer and more in delicious chocolate slabs.

200 years ago in the town of Ratlam, the beloved Ratlami Sev was born. Let’s go back a few centuries to learn how this GI-tagged snack came to be.

Craving home food motivated Shivaranjini to start a South Indian food venture in California. Her restaurant is called ‘Suggi Oota’, which translates to ‘feast’ in Kannada.

An idea that started off as a ‘chai tapri’ outside a college in Shillong is a multi-crore tea business in Delhi today. Chaai Seth, a brainchild of Arpit Raj and his friends, has outlets in 27 Indian states.

They’ve been standing for decades, welcoming people who just want a peaceful breakfast while reading the morning paper. Irani cafes in Mumbai exude both finesse and simplicity. Here are eight of them that should be on your list.

Sisters Dea and Ojasvi Sharma, along with their mother Hema, started Chilzo, a Mumbai-based food brand that offers authentic sauces and condiments from Italy, Africa, Mexico, and China.

Originating in the Himalayan region, chhurpi is a beloved snack across Nepal, Bhutan, and hilly Indian regions. We trace the history and significance of this smokey cheese, which is considered the world’s hardest.