food

Started with just Rs 15000 in Odisha, Dahibara Express now pulls in Rs 1.8 crore, with 12 outlets across India and international expansion underway. Read how authenticity, flavour & franchise model fuelled its journey

From spicy misal pav to sweet bebinca, explore India’s hidden street foods and discover unique local snacks that tell stories of tradition and taste.

In the cold desert of Ladakh, the thab — a humble wood-fired hearth — is more than just a place to cook. It’s the heart of family, food, and tradition.

Mahesh Churi from Bordi, Maharashtra, a mechanical engineer, turned his love for chikoos into a Rs 1 crore venture. From failed experiments to launching 'Chikoo Parlour', his journey is empowering local farmers and women.

Meet Kolkata’s momo king, Rinchen — once forced to give away free momos when no one ordered, he now draws crowds from across the city eager to taste his creations. He was mocked for his accent, but his remarkable rise is filled with lessons for every aspiring entrepreneur.

From mawa gujia to Tirunelveli’s ukkarai, these traditional Diwali recipes once filled Indian homes with the aroma of ghee, cardamom, and celebration. Here’s a look at five festive favourites worth reviving — complete with easy recipes to try this season.

Started in 1953, Elloras has lived on Dehradun’s Rajpur Road for so long it's become one with the landscape. It serves stick jaws, plum cakes, and more.

Chef Vikas Khanna’s latest venture, 'Bungalow' in New York, celebrates Indian street food and culture. Here’s how it’s keeping the festivities alive.

Mantaj Sidhu quit his high-paying Google job in Ireland to start Gill Organics, a venture that lets urban families temporarily own a patch of land where fresh, organic food is grown for them. Here’s how he is bridging the gap in demand and supply of chemical-free produce.

Chef Radhika Khandelwal’s dishes tell a story of roots, resilience, and reinvention. At Delhi’s Trouble Trouble at Fig & Maple, wild indigenous produce meets contemporary imagination.