Food

The Onam celebration features a lavish vegetarian feast known as Onasadhya, which includes diverse dishes like Avial, Beetroot Pachadi, and Palada Pradhaman. Here are 10 authentic recipes by renowned Kerala chefs to help you prepare this vibrant spread.

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

From Subhash Chandra Bose’s favourite telebhaja to the kabiraji that was invented to impress Tagore, these legendary snack stalls have been part of Bengal’s food and freedom story.

Once a schoolteacher, Suman Bokan now feeds 40 people a day with traditional Haryanvi meals cooked over fire in clay pots on her rooftop in Gurugram.

Why should momos be made of refined flour when millets are widely available? These and many other questions led eight Monpa women to start a community dining space, Damu’s Heritage Dine in Chug Valley of Arunachal Pradesh.

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.