From velvet feasts to rose-skinned fruit, read how Sheherwali mango culture turned summer into a juicy, royal story.

A strictly Jain cuisine shaped by Mughal grandeur, Bengali abundance, and Rajasthani restraint—Sheherwali food is a 300-year-old royal tradition where no onion, no garlic still meant no compromise.

From Rajasthan to the Caribbean and back, Kadhi is the unsung hero of our cuisine, supporting indigestion and balancing body heat.

What does a fish stew in Arunachal have to do with memory and matriarchy? In Dibang Valley, Anunu, cooked only by women, carries generations of Idu Mishmi tradition and love.

Taal-er Gur, Bengal’s smoky, caramel-toned summer jaggery, is made from palmyra palm sap by the Shiulis, keepers of a quiet legacy. Rooted in resilience, tradition, and seasonality, it invites us to rediscover sweet diversity beyond winter’s familiar nolen gur.

It fed the starving, healed the sick, blessed the newborn and the bride. Now, it’s remembered mostly for a banned brew. Read what we are collectively losing by villainising Mahau. 

How age-old cooking techniques — kneading, boiling, drying — connect cultures across continents, showing that while ingredients may differ, the instinct to shape comfort from dough is truly universal.

Chaach was once entirely hand-churned, rich with flavour and healing powers. Read how today’s shortcuts hide an almost lost tradition worth rediscovering.