food history

The heart-shaped betel leaf (Piper Betle) with reticulate venation has been used in India for Millenia. The humble Paan leaf can help with weight loss, diabetes, and helps heals cuts.

Made with simple ingredients that are easily available at home, Thekua served at Chhath Puja have a crispy exterior and a soft, buttery texture inside.

Kolkata's iconic Pice Hotels once offered affordable meals to hungry and homesick migrant workers. Today, these traditional eateries still attract foodies and tourists searching for authentic Bengali food flavored by history.

Each ingredient carefully cleaned, cut, dried and cured under the scorching sun, homemade pickles in India are much more than a condiment. So we decided to make a Pickle Map of India with traditional varieties from every corner of the country.

In India, Biryani is not a food, it's an emotion -- in 2020, it remained the most ordered dish for a third year in a row on Swiggy. So we decided to create a Biryani Map of India that would cover even the rare versions of this iconic dish.

Can you imagine the horror of eating samosas or dosas without a chutney? That's how important chutneys are in India. #FoodSecrets

Samovar Tea Shop, run by 66-year-old Mahendra Singh Dhoni in Kolkata, is one of the view cafes in Bengal that still brews tea in the ancient giant copper kettle. We unravel its history and significance in the cultural landscape of the city.

In 1963, Minakshi Jhaveri started Swati Snacks to sell sev puri, bhel puri, ragda pattice and pani puri. Today, the restaurant has scaled up to multiple outlets in Ahmedabad and Mumbai. Here's the story behind the iconic eatery.

Hiralal Kashidas Bhajiawala has been in the same place and is using exactly the same recipe - dating back to the early 1900s - to make Undhiyu, Dhokla, Fafda, Jalebi and so on.

The numerous, traditional, non-vegetarian eateries that serve Maratha-style Biryani and Kaima curry, Bengaluru’s military hotels boast of their own ‘meatilicious’ history