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

Meet Rajni Bector, the trailblazing founder of Cremica Foods, who built a multi-crore food empire by selling ice-creams, breads, biscuits and sauces from her backyard.

Sagar Malhotra left a flourishing banking career to follow his passion for food. He founded Chakh De Chole and created India's first-ever chhole kulche vending machine, bringing authentic street food with a modern twist. This is his story.

Goa offers a rich blend of culinary delights. Savour seafood at iconic eateries like Vinayak and Souza Lobo or indulge in a feast at Martin’s Corner.

Nagpur-native Deepali Bavaskar and her husband Vijay turned a spur-of-the-moment idea into Brazil-based ‘Samosa & Company’, serving authentic Indian cuisine to delighted palates far from home. From catering Indian dignitaries to impressing global audiences, their culinary journey blends tradition, innovation, and a love for regional flavours.

From lauki (bottle gourd) peels to cauliflower stalks, Indian kitchens have long practised a delicious form of zero waste cooking. Here’s how to turn every part of a vegetable into something tasty, nutritious and fuss-free for your family.

Explore the top spots in Mumbai serving ethereal steamed modaks this festival season—from time-honoured favourites to gourmet twists.

In Goa’s Fontainhas, Confeitaria 31 De Janeiro is famed for its wood-fired bakes and Goan classics. Now run by André Mascarenhas’ grandson Warren and his mother Gletta, it is famous for its range of Swiss Rolls and Goan sweets like bebinca and pinag.

The Onam celebration features a lavish vegetarian feast known as Onasadhya, which includes diverse dishes like Avial, Beetroot Pachadi, and Palada Pradhaman. Here are 10 authentic recipes by renowned Kerala chefs to help you prepare this vibrant spread.

From idli and pongal to khichdi and dhokla, these dishes have travelled through centuries yet remain staples on Indian plates.