World Heritage Day 2025: World Heritage Day, observed on April 18, celebrates the diverse cultural wealth of the world. The Intangible cultural heritage of India is a living tradition that shapes the ...

“I am not sure President Zardari is well enough to revisit his focus on occupation of constitutional offices as opposed to heading ministries and….” “You mean because he is obviously ...

It’s no secret that traffic problems in Mumbai are quite common. However, with the motive of catering towards an anticipated surge in traffic, the Maharashtra Government has approved the widening of ...

India’s love affair with food doesn’t end at sundown—in fact, it only gets more delicious. Across the country, night food markets come alive with colour, energy, and the irresistible aromas of freshly ...

Welcome to Chicago: Where skyscrapers and Midwestern sensibilities mingle, an often misunderstood place by coastal elites where the summers are as hot as the winters are cold. This city ...

Popular in many Indian households, fermented rice water (like Odia pakhala or Maharashtrian pej) is made by soaking cooked rice in water overnight. By morning, it’s a cooling, probiotic-rich ...

Here to heat things up are the mains ranging from meat-free Smoked Eggplant Ravioli, one of Chef Jitin’s original creations, to hefty made-for-sharing portions like the Mayura Station Flank Steak with ...

As the spring-summer season rolls in, both tourists and locals are heading to Changu Lake—a stunning glacial lake situated in Sikkim at 12,400 feet above sea level. The landscape is a treat to the ...

Faisal Shaikh, aka Faisu, wowed everyone with his 007 Mutton Nihari, co-created with friend Adnan. The dish’s complexity and flavor made it a standout. Chef Zorawar Kalra was so impressed ...

Bhubaneswar: A festival of Odia cuisine ‘Pakhala’, the traditional food of Odisha and popular in most homes for ages, kicked off at the School of Hotel Management (SHM), faculty of hospitality and ...

Every dish at Khadak has a story. Take our Shabrati Nihari—it’s inspired by how nihari was traditionally slow-cooked overnight and served at dawn to both laborers and nawabs. The dish nods to ...

Served with mashed veg or chillies, it’s Odisha’s homemade antidote to hot summers and heavy meals. Panta bhat or pakhala or fermented rice soup with water is served in clay bowl with raw onion and ...