food

Dr Shibal Bhartiya, a senior consultant at Fortis Memorial Research Institute, shares a 'Do This Now' list for those living alone during the COVID-19 pandemic.

Goa's crown jewel, the Bebinca, takes 4 to 12 hours to bake. The primary ingredient to prepare this multilayered delicacy is patience and it was born out of the need for zero-waste cooking in the 17th century.

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.

Madhu Kandoi, founder of Khichdi Khichri, has added 30 types of khichdi to the menu in the last five years.

Ruchita Jagzap is an architect who shuffles between Mumbai and Ahmedabad. She is also an urban designer by profession and the mother to a 4-year-old and shares the joys of gardening during the lockdown and the experience of planting over 101 saplings in her society.

Gujiyas are typically served during Holi, but Bombay Sweets in Thanjavur sells it year-round. The eatery, established in 1949 by Guru Dayal Sharma from Mathura, sells a modified version of the snack, called chandrakala.

Amritsar's Kesar Da Dhaba is famous for its mouth-watering Punjabi food like Mah ki Dal and Lachcha Paranthas. But did you know it's fascinating history?

Shreya Katuri from Delhi started collecting matchboxes as part of her University project but was soon hooked onto it. Her collection boasts of matchboxes from the United States, Australia, Russia and China

Since this isn't an exhaustive list, we'd love to hear from you. What's that one street food snack that makes you want to go out and eat? Come join the #FoodIsLove party.

A winter delicacy, Daulat Ki Chaat is sold by only a handful of Delhi street vendors and is made with a hint of superstition and dollops of deliciousness.