food

An expert in gut microbiome, Professor Balamurugan Ramadass's research has revealed that Odisha's Pakhala (fermented rice, also known as Panta Bhat) contains a molecule known to improve gut health, boost immunity and treat malnutrition.

Every region in India has its own special spices that can make the most mundane dish taste heavenly. So we decided to celebrate this culinary heritage by making a Spice Map of India, with some GI-tagged varieties on it!

Quitting her job during the Covid-19 lockdown, Bengaluru's Karen Martin built a food business out of her great-grandmother's century-old Anglo-Indian recipes that have been passed down the generations.

Foodzeee is an Instagram page run by Bengaluru-based Shivboojitha and Swarnalakshmi Srinivasan. With dishes like Thathe idli, curd rice and filter coffee, their over 7 lakh followers can't get enough.

Ishan Soni, third-generation owner of Delhi's iconic 74-year-old eatery Roshan Di Kulfi, talks about how his grandfather Roshan Lal Soni set up the food stall after the Partition of India, and how the family has expanded the business and carried on his legacy over the years.

Join ‘To India’s Children’ -- a campaign as part of which The Better India is working with various NGOs across India to give children access to education, nutrition, shelter, support and more.

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.

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.