Coffee is a very small part of the magic that envelopes this beautiful land.
This start-up connects diners with regional cuisines that restaurants do not serve.
Giants like Pepsi and Coke are fast losing shelf-space to healthier, functional options.
Sanjeev Nayyar visits an Amma canteen in Chennai, and comes back impressed
This festive season, put on your apron and whip up exquisite, progressive desserts, MasterChef-style.
Rediff.com's Prasanna D Zore and Uttam Ghosh report from Maharashtra's Malnourished Corridor, visiting an anganwadi, which is often the first line of defence in tackling malnutrition.
Did you know Turmeric Latte or Haldi Doodh is trending abroad?
Harnoor Channi-Tiwary visits the spanking new restaurant and returns impressed.
Kamlesh R Prajapati, a Victoria horse carriage driver, is anguished about losing his livelihood.
More than Guru Dronacharya, the cult of his wife, Kripi, runs stronger in Gurgaon.
Follow these tips and you can have a ball without missing out on fun.
Urban Indians are developing a taste for freshly brewed and bottled craft beer.
Ever heard of 'gosht ka halwa' or 'dal ki dulhan'? Avantika Bhuyan profiles a battery of food enthusiasts who are out to make sure that you do.
The state government has formed two committees under the chief secretary and the cane commissioner on the matter.
Priya Bala of Folomojo.com hits the road!
Make modern meals from ancient grains.
"The mountains I climbed, the butterflies I counted, the streams I swam, the jungles I walked along, all called me back. The urge to go back to nature was very strong," says Tibin Parakal from Trissur who quit a lucrative engineering job in Delhi to start a restaurant but then ultimately became a farmer.
We bring you this excerpt from Shaili Chopra's book, When I was 25.
Mini Ribeiro tells you how to make the most of winter spices.
It is unusual to see Narendra Modi highlight his OBC status -- something he has never done in his long political career. Sheela Bhatt/Rediff.com examines Modi's compulsions for bringing his caste to the foreground
In the second part of a series, we bring you recipes from chef Vikas Khanna's latest book.
