Food

Son of cotton farmers in Gujarat, Nikunj Vasoya’s love for cooking started early who dropped out of his final year CS course to pursue his passion.

Known for reviving age-old delicacies, like the famous Galouti Kebab, Kalra believed in cooking for the soul.

Did you know that, 4,000 years ago, the Harappans were probably eating almost exactly what you ate last night? Find out how this was revealed and more as we trace the origins of the ubiquitous curry.

Hyderabad’s Deccani cuisine is a beautiful amalgamation of the local Telugu, Marathwada and Muslim cultures where dishes of rice, wheat and meats are skillfully cooked with herbs, spices and natural edibles.

The Better India got in touch with co-founder Rachna Rao, to document the journey of this unique startup.

Borne by tall, gangly trees whose generously spread out branches give shade throughout the year, jamuns hold a sentimental value for many.

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.