Latest information is being followed through current published reports. Readers should open the original report for full context.
Latest information is being followed through current published reports. Readers should open the original report for full context.
Latest information is being followed through current published reports. Readers should open the original report for full context.
Latest information is being followed through current published reports. Readers should open the original report for full context.
Earth’s surface, atmosphere and ecosystems are continuously changing through natural and human-driven processes.
Extreme pressure, darkness and difficult access make deep-ocean exploration one of science’s major challenges.
Athletes, scientists, engineers and explorers continue to establish new benchmarks in many fields.
Ingredients, climate, migration and local traditions all influence the foods associated with different places.
Cities shaped by mountains, rivers, coastlines or multiple cultural regions often develop distinctive identities.
Scientific explanations are refined when new observations and stronger evidence become available.
Elephants live in social groups and use vocalisations, touch and body movements to communicate.
Long-distance trade carried not only goods but also languages, technologies, ideas and cultural traditions.
Latest information is being followed through current published reports. Readers should open the original report for full context.
Latest information is being followed through current published reports. Readers should open the original report for full context.
Latest information is being followed through current published reports. Readers should open the original report for full context.
Latest information is being followed through current published reports. Readers should open the original report for full context.
Latest information is being followed through current published reports. Readers should open the original report for full context.
Latest information is being followed through current published reports. Readers should open the original report for full context.
Latest information is being followed through current published reports. Readers should open the original report for full context.
Earth’s surface, atmosphere and ecosystems are continuously changing through natural and human-driven processes.
Extreme pressure, darkness and difficult access make deep-ocean exploration one of science’s major challenges.
Athletes, scientists, engineers and explorers continue to establish new benchmarks in many fields.
Ingredients, climate, migration and local traditions all influence the foods associated with different places.
Cities shaped by mountains, rivers, coastlines or multiple cultural regions often develop distinctive identities.
Scientific explanations are refined when new observations and stronger evidence become available.
Elephants live in social groups and use vocalisations, touch and body movements to communicate.
Long-distance trade carried not only goods but also languages, technologies, ideas and cultural traditions.
Latest information is being followed through current published reports. Readers should open the original report for full context.
Latest information is being followed through current published reports. Readers should open the original report for full context.
Latest information is being followed through current published reports. Readers should open the original report for full context.
Stories about food, dining, leisure and lifestyle, exploring Indian cuisine, restaurants, culinary trends, experiences, entertainment and the many ways people eat, relax and enjoy life.
Beyond Butter Chicken: Indian Diaspora Chefs Take Regional Cuisine to Europe’s Dining Tables For decades, many European diners encountered Indian food through a relatively narrow restaurant vocabulary: familiar curries, naan, tandoori dishes and adapted versions of North Indian cooking. These dishes remain popular, but they…
Read More
How Indian Food Became India’s Most Delicious Ambassador to the World There are many ways for a country to introduce itself to the world. India has diplomats. It has Bollywood. It has yoga. It has technology companies, cricket, literature and a diaspora spread across continents. But there is another Indian ambassador that rarely needs a passport. Food. A plate of biryani can start a conversation between strangers. A masala dosa can make someone curious about South India. A cup of chai can turn an ordinary meeting into a longer conversation. And somewhere between the first bite of naan and the second helping of dal, an interesting thing happens: India stops being an abstract country and becomes something personal. That is the quiet power of cuisine. Food can introduce a country without giving a lecture For someone who has never visited India, the first encounter with Indian culture may not be a museum, a textbook or a diplomatic reception. It may be a restaurant. Indian restaurants have become part of the everyday culinary landscape in cities across North America, Europe, the Gulf, Southeast Asia and elsewhere. Research on India’s cultural soft power has specifically identified Indian food as an increasingly important
Read More
The Winter Plate of India: How Punjab and Rajasthan Turn Landscape Into Food From Punjab’s mustard fields to Rajasthan’s dry landscapes, two very different regions developed winter foods that reveal something larger than taste: how agriculture, climate, ingredients and community shaped the Indian meal. There is a particular moment in an Indian winter when food […]
Read More
From Tamil Nadu to Punjab: Five Indian Restaurants Making New York Taste More Like India New York has never been short of Indian restaurants. What has changed is the kind of Indian food the city is being asked to take seriously. For years, the international image of Indian food was often reduced to a familiar collection of dishes: butter chicken, naan, chicken tikka, biryani and perhaps a curry whose exact regional identity was not particularly important. New York is helping change that conversation. Today, Indian restaurants in the city are increasingly presenting regional cooking, family traditions and lesser-known dishes rather than treating “Indian cuisine” as one giant category. That makes New York particularly interesting for Indian travellers, students, expatriates and food lovers. And if someone asks, “Where should I eat Indian food in New York?”, there is no single correct answer. But these five restaurants provide a fascinating introduction to the city’s contemporary Indian dining scene. 1. Semma — South India gets the spotlight 4.2•South Indian restaurant•Closed Website•Directions 60 Greenwich Avenue, West Village If your idea of Indian food begins and ends with butter chicken, Semma may be the restaurant that politely asks you to reconsider your education. Semma specialises
Read More
How Spices, Diversity and the Indian Diaspora Took a Cuisine Global Ask someone in London, New York, Melbourne, Dubai or Singapore what they know about Indian food and there is a good chance the answer will arrive surprisingly quickly. Curry. Naan. Biryani. Samosa. Perhaps paneer. But that is where the interesting part begins. Because Indian food is not really one cuisine. It is a remarkably large collection of regional culinary traditions shaped by geography, agriculture, religion, trade, migration and centuries of cultural exchange. And somehow, this extraordinarily complicated food system has managed to become extraordinarily portable. That is one reason Indian food has become a global phenomenon. It did not conquer the world with one dish. It arrived with thousands. The first secret: Indian food knows how to build flavour Salt and pepper can certainly make food delicious. Indian cooking looked at that arrangement and apparently decided that two ingredients were not enough. Cumin, coriander, turmeric, cardamom, cloves, cinnamon, black pepper, mustard seeds, fenugreek, chilli, ginger and garlic are among the many ingredients used across India’s culinary traditions. But the important point is not simply the number of spices. It is how they are combined and prepared. Spices may be
Read More
Nandita Chakraborty: How an Indo-Australian Filmmaker Is Using Food to Tell the Real Story of Migration With Shared Table: Regional Heroes, Melbourne-based filmmaker Nandita Chakraborty turns kitchens and shared meals into a lens on migration, identity and belonging—bringing the often-overlooked stories of regional Australia’s migrant…
Read More
India’s Millet Revival: The Forgotten Grain Is Back — But Will Farmers Benefit? Ragi, jowar, bajra, kodo and other millets have moved from traditional kitchens into cafés, packaged foods and contemporary menus. But India’s millet revival is facing a harder test than popularity: can growing consumer interest create reliable demand and better livelihoods for the […]
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Kolkata Durga Puja 2026: When Bhog Turns a Citywide Spectacle Into a Shared Meal Kolkata’s Durga Puja is famous for its extraordinary pandals, lighting and artistic imagination. But behind the spectacle is a quieter tradition: bhog, where rice, lentils, vegetables and sweets turn a religious offering into one of the city’s most democratic communal meals. […]
Read More
The Northern Peaks: How Kashmir and Himachal Turn Winter Into a Culinary Tradition From Kashmir’s overnight-cooked harissa and ceremonial Wazwan to Himachal’s Dham and ghee-rich Siddu, the mountains have developed food traditions that are about far more than surviving the cold. They preserve memory, community and a distinct sense of place. Winter in the Himalayas […]
Read More
Sugar Stock Limits Tightened: Will India’s Festive Season Get Sweeter for Consumers? Standfirst: From October 15, sugar dealers across most of India will face a 1,000-quintal stock ceiling and a 15-day holding limit. The Centre says the move will keep supplies flowing and discourage hoarding. But with wholesale prices already falling, the bigger question is […]
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India’s September Food Pop-Ups: From Japanese Temaki to Ladakhi Flavours and Kolkata’s Durga Puja Thaalis India’s dining scene is making room for more than new restaurants. This month, limited-period menus and chef collaborations are bringing Japanese hand rolls, regional Indian cooking, kebab traditions and festive Kolkata flavours to restaurant tables across the country. Some experiences […]
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How India’s Festival Food Is Changing There was a time when asking what flavour of modak someone wanted during Ganesh Chaturthi would have produced a fairly predictable answer. Ukadiche. Coconut. Jaggery. Rice flour. Steamed. Then the modern Indian dessert industry discovered chocolate. And apparently decided that Lord Ganesha’s favourite sweet could have a much longer […]
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Eating Kolkata During Durga Puja: A Festival Built Around Food, Community and Memory There are cities you visit to see. And then there is Kolkata during Durga Puja — a city you almost have to eat to understand. The lights come on, the dhaak begins, neighbourhoods turn into temporary works of art and millions of […]
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Little Italy Opens in Lonavala, Bringing Its 35-Year Vegetarian Legacy to a New Destination Lonavala has never needed much convincing as a weekend destination. The hills do most of the marketing. The monsoon does the rest. Now, however, the popular Maharashtra getaway is getting another reason for travellers to stop, eat and perhaps stay a […]
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Delhi’s tbsp. Tablespoon Arrives in Mumbai With Neapolitan Pizza and Handmade Pasta Mumbai has never suffered from a shortage of restaurants. What it does have is an unusually demanding audience — one that can discuss pizza crusts, pasta sauces and “authenticity” with the seriousness normally reserved for cricket selection committees. Into that crowded food conversation […]
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Stories about food, dining, leisure and lifestyle, exploring Indian cuisine, restaurants, culinary trends, experiences, entertainment and the many ways people eat, relax and enjoy life.
Beyond Butter Chicken: Indian Diaspora Chefs Take Regional Cuisine to Europe’s Dining Tables For decades, many European diners encountered Indian food through a relatively narrow restaurant vocabulary: familiar curries, naan, tandoori dishes and adapted versions of North Indian cooking. These dishes remain popular, but they…
How Indian Food Became India’s Most Delicious Ambassador to the World There are many ways for a country to introduce itself to the world. India has diplomats. It has Bollywood. It has yoga. It has technology companies, cricket, literature and a diaspora spread across continents. But there is another Indian ambassador that rarely needs a passport. Food. A plate of biryani can start a conversation between strangers. A masala dosa can make someone curious about South India. A cup of chai can turn an ordinary meeting into a longer conversation. And somewhere between the first bite of naan and the second helping of dal, an interesting thing happens: India stops being an abstract country and becomes something personal. That is the quiet power of cuisine. Food can introduce a country without giving a lecture For someone who has never visited India, the first encounter with Indian culture may not be a museum, a textbook or a diplomatic reception. It may be a restaurant. Indian restaurants have become part of the everyday culinary landscape in cities across North America, Europe, the Gulf, Southeast Asia and elsewhere. Research on India’s cultural soft power has specifically identified Indian food as an increasingly important
The Winter Plate of India: How Punjab and Rajasthan Turn Landscape Into Food From Punjab’s mustard fields to Rajasthan’s dry landscapes, two very different regions developed winter foods that reveal something larger than taste: how agriculture, climate, ingredients and community…
From Tamil Nadu to Punjab: Five Indian Restaurants Making New York Taste More Like India New York has never been short of Indian restaurants. What has changed is the kind of Indian food the city is being asked to take seriously. For years, the international image of Indian food was often reduced to a familiar collection of dishes: butter chicken, naan, chicken tikka, biryani and perhaps a curry whose exact regional identity was not particularly important. New York is helping change that conversation. Today, Indian restaurants in the city are increasingly presenting regional cooking, family traditions and lesser-known dishes rather than treating “Indian cuisine” as one giant category. That makes New York particularly interesting for Indian travellers, students, expatriates and food lovers. And if someone asks, “Where should I eat Indian food in New York?”, there is no single correct answer. But these five restaurants provide a fascinating introduction to the city’s contemporary Indian dining scene. 1. Semma — South India gets the spotlight 4.2•South Indian restaurant•Closed Website•Directions 60 Greenwich Avenue, West Village If your idea of Indian food begins and ends with butter chicken, Semma may be the restaurant that politely asks you to reconsider your education. Semma specialises
How Spices, Diversity and the Indian Diaspora Took a Cuisine Global Ask someone in London, New York, Melbourne, Dubai or Singapore what they know about Indian food and there is a good chance the answer will arrive surprisingly quickly. Curry. Naan. Biryani. Samosa. Perhaps paneer. But that is where the interesting part begins. Because Indian food is not really one cuisine. It is a remarkably large collection of regional culinary traditions shaped by geography, agriculture, religion, trade, migration and centuries of cultural exchange. And somehow, this extraordinarily complicated food system has managed to become extraordinarily portable. That is one reason Indian food has become a global phenomenon. It did not conquer the world with one dish. It arrived with thousands. The first secret: Indian food knows how to build flavour Salt and pepper can certainly make food delicious. Indian cooking looked at that arrangement and apparently decided that two ingredients were not enough. Cumin, coriander, turmeric, cardamom, cloves, cinnamon, black pepper, mustard seeds, fenugreek, chilli, ginger and garlic are among the many ingredients used across India’s culinary traditions. But the important point is not simply the number of spices. It is how they are combined and prepared. Spices may be
Nandita Chakraborty: How an Indo-Australian Filmmaker Is Using Food to Tell the Real Story of Migration With Shared Table: Regional Heroes, Melbourne-based filmmaker Nandita Chakraborty turns kitchens and shared meals into a lens on migration, identity and belonging—bringing the often-overlooked stories of regional Australia’s migrant…
India’s Millet Revival: The Forgotten Grain Is Back — But Will Farmers Benefit? Ragi, jowar, bajra, kodo and other millets have moved from traditional kitchens into cafés, packaged foods and contemporary menus. But India’s millet revival is facing a harder…
Kolkata Durga Puja 2026: When Bhog Turns a Citywide Spectacle Into a Shared Meal Kolkata’s Durga Puja is famous for its extraordinary pandals, lighting and artistic imagination. But behind the spectacle is a quieter tradition: bhog, where rice, lentils, vegetables…
The Northern Peaks: How Kashmir and Himachal Turn Winter Into a Culinary Tradition From Kashmir’s overnight-cooked harissa and ceremonial Wazwan to Himachal’s Dham and ghee-rich Siddu, the mountains have developed food traditions that are about far more than surviving the…
Sugar Stock Limits Tightened: Will India’s Festive Season Get Sweeter for Consumers? Standfirst: From October 15, sugar dealers across most of India will face a 1,000-quintal stock ceiling and a 15-day holding limit. The Centre says the move will keep…