food

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.

When indigenous ingredients find their way into dishes, culinary magic follows. Meet the friends who are ensuring due diligence by the ingredients they work with.

From harisa in Kashmir to malaiyo in Varanasi, discover India’s winter foods and the stories, traditions, and climates that shaped them.

Calcutta restaurant in Berlin was one of the first Indian restaurants to be set up in the city. Here’s the interesting story of the engineer behind its continued legacy.

From viral reels to policy shifts — see how Indian of the Year award winner Revant Himatsingka, aka FoodPharmer, is changing how India eats.

A drought-hit town in Rajasthan reinvented itself as India’s ice cream truck capital. Discover how Gangapur’s farmers built a booming industry of 500 workshops.

In Goa’s Fontainhas, Confeitaria 31 De Janeiro is famed for its wood-fired bakes and Goan classics like bebinca and pinag.