Food

Train journeys in India are full of stories — and some are best told through food. This list brings together 10 stations where iconic local dishes steal the spotlight.

Every morning in Goa, local bakers rise early to bake breads that have fed generations. From crusty Undo to soft Poie, these are more than food—they’re a slice of the state’s history.

Inspired by her mother’s recipe, Mumbai’s Nitya launched Nei Native in 2021. Today, she earns Rs 10 lakh/month by making bilona-method ghee.

Started in 1989 with a small cart and big dreams, this father-son duo turned Ram Ki Bandi into Hyderabad’s most loved dosa destination.

Since 1959, Mussoorie’s Ganga Dhaba has served homely food to IAS officers at LBSNAA. Run by Deepak Garg, it’s a legacy rooted in warmth and flavour.

Meet Noorjahan & Kohitur — rare Indian mangoes once served to royals and now pre-booked months in advance for their rich taste and heritage.

From Ariana Grande to ancient kings, the mango has left its mark on trade, poetry, politics, and fashion. These 10 stories go far beyond the dinner table.

Once a street kulfi seller in Mumbai, Tajuddin Malwani built a multi-crore ice cream empire with Old Mumbai Dairy. Here’s his inspiring journey of grit and growth.

From Pokkali rice to Barahnaja farming, explore 10 sustainable food practices from across India that are both eco-friendly and future-ready.

From pickles to papads, discover how Indian households preserved food using simple, natural techniques — long before electricity ever reached the kitchen.