Fermented foods like idli, curd, and kanji aren’t just staples of Indian kitchens—they’re emerging as powerful allies in the fight against ...

From East & West to North & South, India jogs food memories for these influencers.

Rushabh Gandhi wants to discover New Zealand with his family.

For every veg Biryani, five chicken Biryanis were ordered on Swiggy.

Pickling, culturing and fermenting food are becoming a movement in Bengaluru.

Thanks to these 160 million mouths, India is in the midst of a gastronomic revolution. Indians are willing to experiment.