Food

A T Basheer is among the few in Kerala who still make ‘panjara paalu mittayi’ or sugar candies. The delights are made on a traditional firewood stove and involve tedious processes & remarkable skills.

Kerala-based Beena Tom uses her cooking skills to make a variety of dishes from flowers and fruits available in her backyard – from coconut, arecanut, mangoes, guavas, to butterfly peas.

Here's how Rajasthan's Ahana Gautam built 'Open Secret' into a multi-crore healthy snacks business.

From chaat to payasam, discover the diverse ways India transforms the humble sweet potato into culinary delights!

Whether it’s a late-night stop for samosas or a plate of butter-dripping paranthas, these dhabas are packed with history and flavour.

Krish Ashok explores the science behind Indian cooking in his book Masala Lab, which debunks food myths and teaches how to use modern tech in the kitchen.

With winters just around the corner, it’s time to bring in the warmth of these essential spices, from the anti-inflammatory power of turmeric to the comforting aroma of ginger.

Saroj Prajapati started Mom’s Magic Pickle India from her kitchen in Ashok Nagar, Madhya Pradesh. Saroj, a homemaker who had never even attended school, now provides employment to 30 local women.

Explore 16 iconic thalis from Kanyakumari to Kashmir, each showcasing India's unique regional flavours and culture.

Divya Rao, an IIM alum, has created a landmark in Bengaluru with The Rameshwaram Cafe. It has achieved crores in revenue. Discover Divya's journey here.