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.
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.
Boosting serotonin—the "feel-good" neurotransmitter—naturally through diet can enhance mood, energy, and overall well-being. Incorporating specific foods into your meals may help support serotonin production.
