A spiced fermented rice water beverage with curry leaves, ginger, and mustard seeds, Tanka Torani is typically served following the meal of pakhala bhata (fermented rice) in Odisha. It's cool, ...

The hype that old Delhi kababs enjoy falls flat in front of our old Dhaka kababs. Kababs, Nihari, biriyani, and chaaps are decadent here in Dhaka. Marinated beef chunks in skewers, slowly roasted ...

Probiotics, are good bacteria that support digestion and gut health. While curd is the go-to probiotic food, there are other foods options that pack even more probiotic power. Here are 10 foods richer ...

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 ...

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 ...

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 ...