Food

Mumbai-based Umrila Asher runs Gujarati snacks startup Gujju Ben Na Nasta with her grandson Harsh,  which sells pickles, thepla, dhokla, puran poli, halwa, sabudana khichdi, farali pattice, and a host of other delectable dishes

Goa's crown jewel, the Bebinca, takes 4 to 12 hours to bake. The primary ingredient to prepare this multilayered delicacy is patience and it was born out of the need for zero-waste cooking in the 17th century.

Chirasmita Panigrahi, a research scholar at IIT Kharagpur has invented a new manufacturing process to extend the shelf life of sugarcane juice without any heat or chemicals.

Here's a city-wise list of those providing healthy meals to COVID-19 patients, from the major metro cities to Lucknow, Ahmedabad and Indore.

In 1986, Ramakrishna Bhat migrated from Sringeri to Bengaluru to work as a chef. Today, his eatery, Bhat's Holige Mane, is famous for its homemade version of the traditional Ugadi sweet - holiges.

In 1963, Minakshi Jhaveri started Swati Snacks to sell sev puri, bhel puri, ragda pattice and pani puri. Today, the restaurant has scaled up to multiple outlets in Ahmedabad and Mumbai. Here's the story behind the iconic eatery.

Kashmiri saffron is known to provide a beautiful golden colour and pungent, aromatic flavour to food. The history of this crimson spice can be traced back to the Persians who brought it to the country from Iran.

Hiralal Kashidas Bhajiawala has been in the same place and is using exactly the same recipe - dating back to the early 1900s - to make Undhiyu, Dhokla, Fafda, Jalebi and so on.

Traditionally eaten in many parts of India, banana stems are packed with flavour and nutrition. According to this research paper, they are also great for weight loss and controlling diabetes.

PepsiCo India is marking the Whole Grain Sampling Day by launching a unique initiative 'Bowl Of Hope' with United Way Delhi to create awareness about whole grains and provide over 50,000 nutritious whole grain bowls to underserved communities.