Food in India

This winter, explore the diverse world of Indian chai beyond the classic ‘adrak wali chai’. From Kerala’s sweet-sour Sulaimani to Bengal’s tangy Lebu Cha, each tea tells a story of culture, history, and warmth.

Be it the spicy and tangy tomato one, the aamshotto or sticky mango one or the unusual plastic chaatni made of raw papaya, chutney is the stuff of legends in Bengal and beyond.

Tarla Dalal is one of India’s most celebrated chefs, who hosted her own cooking shows and authored hundreds of best-selling books. Her legacy still lives on through a new film on her life - Tarla