Food

Indian physician Susruta used ladoos as an antiseptic to treat his surgical patients in 4th century BC. The concoction he used to make the medicine is what we today fondly call til ladoo.

Despite this number, there is still far to go before we have 100% coverage. Here’s what needs immediate attention.

When Jash and Pashmi demanded a healthy way of satiating their cravings post-workout, their mother tried an experiment that's today turned into a super-healthy ice-cream!

“I had almost eleven different varieties of brinjals last year,” she tells me. There’s also lady’s finger, corn, bitter gourd, bottle gourd, snake gourd, beans, different kinds of greens, tomato, five varieties of sweet potato, radish, and turmeric.

How and when did India fall in love with the trusty pressure cooker? To unravel the answer, we need to go back to 1869, when a forgotten Indian inventor was born in West Bengal. #GreatIndianManufacturing

“While studying in Chennai, I was initially scared and embarrassed to cook my home food that had a distinct smell. It’s because of the stereotype associated with our cuisine, as if it’s something dirty or unappealing. I finally decided to break away from that feeling.”

What inspired him? The fact that the delicacies he ate at his home weren't widely available and that his mother happened to be the best chef!

Love Shammi, Nargisi and Kakori kebabs? Find out how these delicacies got their names. And if that makes you hungry, we have included special kebab recipe straight from a mother's kitchen!

Have leftover rice at home? Use a centuries-old Indian technique to make this ultimate cooling probiotic packed with micro-nutrients!

What the secret behind those luscious swirls? From the 'zulbiya' of ancient Persia to the 'jilapi' of Bengal's country fairs, Jalebi - the desi dessert comes full circle — literally!