food history

Veeraswamy on London’s Regent Street was started in 1926. Till date, its guest list has welcomed kings, princes, politicians and stars.

How did the samosa evolve from a dish that was only fit for kings to one that almost anyone can hop into a sweet shop and buy today? Watch our video to understand its winding history.

Here is the origin story of nolen gur, a kind of jaggery made from the sap of date palm tree and the star of many Bengali desserts, known for its woody, caramelly texture as well as its health benefits, especially during the winter.

The history of Bandel cheese — among the few varieties indigenous to India and first introduced during Portuguese rule over the subcontinent — is as intriguing as it is integral to understanding why the cheese deserves the GI-tag.

Hotel Rahmath, aka Border Rahmath Parotta Stall, located in Tenkasi, the Kerala-Tamil Nadu border, is a small eatery with limited number of dishes but it is also a tourist and celebrity hotspot.

Punjabi wrestler Harbans Vig tried a new barfi recipe in 1912 that we now know and love. Here's how it came into being.

Nagaland's Naap Naang to Goa's Patoleo, these tasty must-have desserts are GI-tagged gems of India.

Cheap knock-offs are available all year round. But to get the authentic taste of Joynagar Moa - you have to visit this town in West Bengal.

Today, India contributes to 25 per cent of the world’s total production of chillies. But did you know, the humble chilli is not native to our country? Here's how it travelled the world to become a national staple.

As rising prices of tomatoes throw meme-makers into an overdrive, we trace the history of India’s ‘Wilayati Baingan’ and share 10 easy steps to help you grow tomatoes at home.