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Sitaphal, Ramphal and Lakshman phal belong to the same Annona family, but they are completely different characters on your plate.
Jewish communities in Mumbai, Kolkata and Kochi prepared early versions of fermented rice–coconut batters, which then travelled across the Indian Ocean during colonial migration.
The idea, officials say, is simple. After the long climb to the hill shrine, devotees deserve a meal that carries the warmth and familiarity of Kerala’s own festive table.
A few simple habits make fridge and freezer storage safer and more effective.
The skin of an apple isn’t just decorative. It packs in some serious nutrition and interesting research backs it up.
Air India seems to have decided that if people are going to be stuck in a metal tube for hours, the food might as well be worth talking about.
Rooted in centuries-old traditions, it celebrates the use of locally sourced ingredients and reflects the state’s unique geography, layered history and cultural diversity.
Nithin slowly built a loyal market by talking about the health benefits of true cinnamon and sharing recipes and tips on social media.
Why it is time to look beyond Starbucks and Tim Hortons. Meet India's own café stars.
Across towns and cities many pop ups are serving this combo. Often it costs around ₹50. That low price makes it easy to try.
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