Food

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.

Ruchira Sonalkar from Mumbai runs Native Tongue with her husband Rohan, wherein they sell all-natural and preservative-free jams, stone ground nut butters, savory spreads, fruit cordials and dessert sauces made from lesser-known indegenous produce, and ship them all over the country.

Madhu Kandoi, founder of Khichdi Khichri, has added 30 types of khichdi to the menu in the last five years.

Shelley Subawalla in Delhi is taking generations of Parsi family masalas and chutneys recipes to the world through 'Zarin's Secrets' - named after her grandmother.

Gujiyas are typically served during Holi, but Bombay Sweets in Thanjavur sells it year-round. The eatery, established in 1949 by Guru Dayal Sharma from Mathura, sells a modified version of the snack, called chandrakala.