Food

The masala is an accurately measured and carefully fashioned mixture of 25, or sometimes even 60, ingredients, each of which are sun-dried, roasted and pounded.

This culinary saga begins 50 years ago, when Sharadrao Kondhalkar decided to change the established recipe of Mastani—a much-loved dessert said to have been named after the warrior princess from Bundelkhand who won Peshwa Bajirao's heart!

This iconic brand was started by a man named Aiyappan in 1915 in an 850 sq ft house in the by-lanes of Triplicane in Chennai.

India holds the distinction of being the world’s largest producer and consumer of milk. It is said to produce 150 million tonnes of milk annually.

One of Mumbai’s oldest restaurants, the eatery is even older than the Chhatrapati Shivaji Maharaj Terminus itself!

The fiber-rich and calorie-dense kernels of bamboo rice are also found in parts of Karnataka, locally known as ‘Mulayiri’. Further south, in Kerala, the harvesting of bamboo rice is a major source of income for the tribal communities living in the interiors of the Wayanad Sanctuary.

Pawan Kumar Agarwal CEO, FSSAI, in a statement, says, “We have decided to redefine our role as an organisation that helps align the expectations of key stakeholders, including scientists, testing labs, food businesses, state governments and consumers.”

Made without preservatives or emulsifiers, this chocolate uses organically-grown cocoa beans directly sourced from Indian farmers.

In 1923, the same year his son, Boman Kohinoor, was born, Rashid decided to dabble in the food business, and that is how the iconic Iranian-Parsi café came about.

It may be their old-age charm or the fact that they serve food driven by taste and taste alone, but Kolkata's 'ka-beens' can make true-blue Calcuttans turn into poets even after 150 years! #FoodSecrets #IconicEateriesOfIndia