food history

Be it roshogolla or sambar, tell us about that one food origin fight you just cannot stay out of.

Indian physician Susruta used ladoos as an antiseptic to treat his surgical patients in 4th century BC. The concoction he used to make the medicine is what we today fondly call til ladoo.

What the secret behind those luscious swirls? From the 'zulbiya' of ancient Persia to the 'jilapi' of Bengal's country fairs, Jalebi - the desi dessert comes full circle — literally!

The calcium and protein-rich sattu has several health benefits, from improving bowel movement, increasing appetite, reducing weight to increasing energy.

The word halwa is derived from the Arabic word ‘Hulw’, which means sweet and its first known recipe appeared in the 13th century in Middle-East

Aruna Tirkey’s mission isn’t just about preserving the past: It’s also about using forgotten indigenous food to imagine a more sustainable future. #FoodSecrets

Given the part that it played in India’s freedom movement, onions aren’t only an indispensable ingredient, they also carry emotional weight! #FoodSecrets

First grown in the Deccan plateau back in the 14th century BC, our favourite dal has only flourished over the millenniums. One can safely say our comfort food is rooted in prehistoric times!

Attempts to grow this unique lime beyond the borders of Bengal have repeatedly failed. Yet its tantalising fragrance has travelled across the seas all the way to England!

While most of us have either heard of or tasted these traditional goodies, few Indians know the fascinating stories of what makes them so extraordinary.