300 types of Mangoes in one Orchard? You have to see this!
In Gujarat's Sasan Gir, a family-run “mango museum” grows 300 rare mango varieties, including global exotics and heritage Indian breeds, promoting tourism, climate resilience, and high-density, off-season farming innovations.
Do you know how Kaju Katli came to India?
Kaju Katli, made from Portuguese-imported kaju, originated during Mughal rule as a tribute to Guru Hargobind's liberation of 52 kings symbolizing freedom, festivity, and India's evolving culinary heritage.
Amul launches world’s highest protein kulfi—10g protein, only 57 calories!
Amul has unveiled the world's first high-protein kulfi, offering a mango-flavored treat with 10g of protein and just 57 calories, catering to health-conscious consumers seeking nutritious indulgence.
Street food goes global: how dosas, chaat & more are shaping India’s...
Indian street food is gaining global recognition as a tool of soft power, with its rich flavors and cultural roots helping to build international connections and enhance India's global image.
China’s cultural reset: A strategic push to redefine national identity by 2035
China is launching a sweeping cultural revival to counter Western influence, unify ethnic narratives, and reshape national identity—marking a bold reassertion of tradition without repeating past revolutionary excesses.
How Hyderabadi haleem became the first Indian dish with GI status?
Hyderabadi Haleem became India's first meat dish with a GI tag in 2010 due to its unique recipe, cultural roots, and local preparation, boosting exports, jobs, and festive food pride.
Spice Up potatoes Nepali Style with Aloo Sadeko
Skip heavy potato salads and try Nepali Aloo Sadeko - a spicy, tangy potato pickle with mustard oil and aromatic spices that’s quick, flavorful, and perfect for your chai time...
