food

A truck driver from Jharkhand is winning millions of hearts online with his simple, inventive cooking on the road. Filming meals prepared inside his truck cabin and at highway stops, Rajesh Rawani has built a YouTube family of over 2.78 million subscribers. What began as daily updates for his children is now a celebration of food, travel, and life on India’s highways.

India’s winters bring unique regional flavours, from Himalayan cheeses to coastal sweets. Lesser-known snacks and festive treats warm the body, soul, and taste buds this season.

Ardeshir’s predates Coca-Cola, which, records estimate, was invented in 1886, two years after Ardeshir’s started in a small rented barrack in Pune.

Chef Aabhishek Bedi Varma from Guwahati is redefining Northeast cuisine by turning indigenous ingredients into inventive, fine-dining dishes. A celebration of regional flavours recently reached Rashtrapati Bhavan, through a Northeast-inspired menu for the President’s Republic Day reception.

Sun-drenched fields of Andhra Pradesh burst with vibrant red chillies, a striking symbol of tradition, labour, and the bold flavours that define India’s culinary landscape.

Hyderabadi food is a slow-cooked archive of history, shaped by Nizam-era kitchens, Deccani traditions, and recipes guarded by generations of home cooks. From ‘jouzi halwa’ and ‘pathar ka gosht’ to apricot delight and bamboo chicken, this is a feast that goes far beyond biryani — rich in memory, technique and flavour.

Nagpur-native Deepali Bavaskar and her husband Vijay turned a spur-of-the-moment idea into Brazil-based Samosa & Company, taking authentic Indian flavours to global palates with a blend of tradition and innovation.

In Manipur, an ancient craft of making Meitei Thumpak salt from natural springs survives with just 10 families. Why this cultural legacy must be saved.

One wanted to be a farmer; the other wanted to channel the potential of her ancestral orchard. Their ideas have culminated into Himalayan Orchard, a homestay in Rukhla village of Himachal Pradesh.

From Nawabi kitchens to iconic restaurants like Bukhara, chef Imtiaz Qureshi brought India’s royal food traditions into the mainstream. His life’s work—rooted in dum pukht, risk-taking, and soul—still shapes Indian gastronomy today.