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TRADITIONAL CUISINES
In 1947, after Partition, many who came to Delhi with little to their name survived on this dish; today, it is the city’s most-loved breakfastDelhi's beloved chole bhature owes its rise to the 1947 Partition. Punjabi refugees, rebuilding lives in the capital, found sustenance in t...- Korean proverb of the day: 'Having no children is the ultimate, peaceful destiny; a house with many children is like a tree with too many branches...' An old saying about raising children offers a realistic look at parenthood and family responsibilitiesThe Korean proverb of the day reflects the realities of family life and parenthood. Using the image of a tree constantly moved by the wind,...
- Centuries ago, he came to Mumbai on a bullock cart. His stall-turned restaurant later became popular among Bollywood stars Rajesh Khanna, Nargis DuttMumbai's iconic Pancham Puriwala, a 178-year-old eatery, continues to delight generations with its signature pani-puri thalis. Tracing its ...
- Bulgarian proverb of the day: 'If marriage were a good thing, the priests would have married long ago...' A centuries old saying on why love alone is not enough to sustain a happy marriageThe Bulgarian proverb, “If marriage were a good thing, the priests would have married long ago,” uses humor and irony to comment on the rea...
- Haldiram's new diner to bring mithai, namkeen to London's Leicester SquareHaldiram's is launching its first UK restaurant in London's Leicester Square next Thursday. The eatery aims to introduce Indian sweets and ...
- Beyond coriander and mint: 7 herbs from around the world you could grow in your kitchen gardenDiscover a world of culinary herbs beyond the usual suspects like basil and mint. Many are easy to grow in pots and can elevate everyday me...
- Samosa, pani puri in Tokyo: Patna's 'Jaggu Dhaba' brings Bihari desi flavours to Japan. Watch videoA taste of home is now available in Tokyo! 'Jaggu Dhaba', a restaurant founded by a man from Patna, is delighting patrons with authentic No...
- 50 AQI, overtime pay, on-time trains: Indian techie shares everyday perks of living in JapanAn IIM Kashipur alumnus, Ankit Purohit, shared insights into life in Japan, highlighting its clean air, incredibly punctual trains, and a d...
- Tourism and hotel sector stocks: Time for a correction in business? Are analysts getting it wrong? 15 stocks from the ecosystemThe Indian hotel and tourism ecosystem has benefitted from the post-Covid travel urge. Occupancies were high, room rates firm, supply is, i...
- The Emerald Labyrinth: Louisiana’s “Year of Outdoors” theme offers curated nature trails and context-rich travelLouisiana is unveiling its quieter side with the Year of Outdoors campaign. Travelers can explore winding bayous and wetlands through guide...
- Veg Biryani to to be renamed as Veg Pulao: Haridwar priests launch campaign to maintain sanctity of the citySeers in Haridwar are urging food vendors to change menu names. They want 'Veg Biryani' replaced with 'Veg Pulao'. This campaign aims to pr...
- Beyond the room: Why India Inc's luxury hospitality bet is becoming an experience businessIndia's luxury hotels are evolving beyond just rooms. Companies are now creating immersive experiences that blend wellness, food, and cultu...
- In Bengaluru, this 26-year-old wasn't just studying English, he was executing master plan to build his dream café. A doctor is charmed by how easily he convinced him to visit his homelandA 26-year-old barista from Nagaland is building a café in Bengaluru. Whilst studying English literature, he is also running a side hustle. ...
- In 1853, a chef sliced potatoes paper-thin after a complaint which led to the creation of potato chipsThe intriguing legend of George Crum discovering potato chips at Moon Lake Lodge in Saratoga Springs, New York, enchants food lovers everyw...
- Food Fables: How secretarial jobs helped develop India’s hybrid food traditionsAs thousands of English-educated South Indian men moved across India for secretarial jobs in the mid-20th century, they brought their famil...
- In 1930, a baker folded chopped chocolate into cookie dough expecting it to disappear, but it didn’t melt away: It became the chocolate chip cookieAt her Toll House Inn, Ruth Wakefield crafted the chocolate chip cookie, merging delightful textures with rich flavors. Nestlé's partnershi...
- Ali Barbour's Cave Restaurant at Diani Beach, KenyaAli Barbour's Cave Restaurant is a unique dining spot on Kenya's coast. This ancient coral cave offers a magical atmosphere with starlit ce...
- Fiery, spicy, meaty: Chef introduces Maharashtra’s famous Saoji cuisine in Japan. His restaurant serves rich mutton gravies, kaleji fry, chicken sukka and moreA Japanese chef, Takashi Takeshima, has introduced the spicy and meaty Saoji cuisine from Nagpur to his restaurant in Fukuoka, Japan. After...
- 'If made from the heart, people will feel it': This Punjabi dhaba in Kochi won Kerala’s Best Restaurant Award. How 2 brothers fulfilled their mother's dream through faith, cultural diversity, and loveBrothers Mohinder and Manjit Singh Sethi fulfilled their mother's dream by opening Sethi Da Dhaba in Kochi, specializing in authentic Punja...
- “Best dining experience I’ve had”: Vikas Khanna names his favourite Indian restaurant. Check its must-try Dal Dhokli, Shrikhand Puri, location and costMichelin-starred chef Vikas Khanna has revealed his favourite Indian restaurant is Soam in South Mumbai. He lauded the eatery for its deep ...
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