Odisha makes a softer, richer version of rosogolla that originates from near Puri.
All of India gets ready for the mid-winter harvest festival, turning out laddoos, Pongal, Puran Poli and other endless delights.
Chitau Pitha is a traditional rice cake prepared during festivals in Odisha for Chitalagi Amavasya or Chitau Amavasya celebrations.
The Jagannath temple has fostered Odisha's regional cooking styles and preserved local food traditions.
These crunchy, sugar-coated puri-like sweets are a significant part of the mahaprasad offered at the Jagannath temple in Odisha.
Cottage cheese balls dunked in thickened, sweetened milk.
Rajbaris are a link to Bengal's rich past, of grand mansions, classical fine dining, and allow guests to be pretend zamindars for those few hours or days that they stay.
In West Bengal, confectioner Nobin Chandra Das is widely known as the one, who created Rasgulla in the 1860s.
'The determination to represent our country is strong when you've seen your dad serve the country.'
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Where did the rasgulla originate from? Is the dish originally from Odisha or West Bengal?
'For our traditional membership base, it would be an access to disruptive ideas,' FICCI President Subhrakant Panda tells Asit Mishra/Business Standard.
Every aspect of Navratri is associated with delectable dishes that are relished across the country during these divine nine days -- from lip-smacking savouries to wholesome sweets.
Millets can provide nutritional security against deficiencies, especially in children and women, says Sreejith Moolayil, co-founder and COO, True Elements.
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