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 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.
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 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.
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.
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...
Coriander, once common in the Mediterranean, became more valued in India as Western tastes shifted to exotic spices. It's versatile, masking odors, enhancing dishes, and even flavoring drinks and desserts.
Chaat, a popular Indian street food, originated from ancient texts and Ayurvedic traditions. It evolved over time, influenced by the Mughal era, and became a beloved, tangy, spicy snack across...
