Food

Chef Aabhishek Bedi Varma from Guwahati is redefining Northeast cuisine by turning indigenous ingredients into inventive, fine-dining dishes. A celebration of regional flavours recently reached Rashtrapati Bhavan, through a Northeast-inspired menu for the President’s Republic Day reception.

Hyderabadi food is a slow-cooked archive of history, shaped by Nizam-era kitchens, Deccani traditions, and recipes guarded by generations of home cooks. From ‘jouzi halwa’ and ‘pathar ka gosht’ to apricot delight and bamboo chicken, this is a feast that goes far beyond biryani — rich in memory, technique and flavour.

When indigenous ingredients find their way into dishes, culinary magic follows. Meet the friends who are ensuring due diligence by the ingredients they work with.

Some sweets are tied to seasons, others to memories and places people return to. In 2025, five Indian sweets earned GI tags. Each one carries a story shaped by land, craft, and generations of care.

From harisa in Kashmir to malaiyo in Varanasi, discover India’s winter foods and the stories, traditions, and climates that shaped them.

Calcutta restaurant in Berlin was one of the first Indian restaurants to be set up in the city. Here’s the interesting story of the engineer behind its continued legacy.

In India, Christmas begins in the kitchen. These festive foods carry stories of memory, colonial past, and togetherness.

From viral reels to policy shifts — see how Indian of the Year award winner Revant Himatsingka, aka FoodPharmer, is changing how India eats.

At Heritage First Goa’s community kitchen, participants didn’t just learn recipes — they stepped into the warmth, labour, and wisdom of tribal food traditions.

After quitting her job, Cynthia returned to Majuli to reconnect with her roots. Through her homestay ‘Menam’, she’s bringing traditional tribal recipes like the bamboo-cooked pork and wild herb sticky rice to curious travellers and future generations.