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Indian Railways plans to introduce region-specific cuisine on Vande Bharat trains, offering passengers local dishes as they travel across different states, while also tightening controls on fake ticke ...

The 15th National Street Food Festival returns to Delhi with its most expansive edition yet, uniting regional flavours, cultural performances and a star-studded entertainment line-up for a three-day c ...

The largest city in Tohoku region seamlessly blends rich samurai history with modern urban life. Known as the City of Trees, it features leafy streets, bustling shopping districts, renowned local cuis ...

From the royal kitchens of the Nawabs to bustling Aminabad streets, Lucknow’s food heritage is now officially part of UNESCO’s Creative Cities Network

Discover Tashkent’s rich heritage through its lively bazaars, stunning architecture, and delicious cuisine. From colourful markets to historic landmarks, this two-day journey offers a deep dive into t ...

Georgia, the cradle of wine, offers more than tastings—it’s a place where tradition, hospitality, and history blend in every glass. Here's your guide to where to stay, eat, and drink in this quietly e ...

Central to most dishes that make up Maharashtrian cuisine, this unique spice blend, known as kala masala, is a household staple.

Memories of home-cooked meals inspire Chef Avinash Martins to revive and reimagine traditional Goan dishes

Explore the unique flavours of the Pathare Prabhu cuisine, a one-of-a-kind cuisine that is not only a melting pot of various cultures but also a treasured heirloom for the people of the migrant commun ...

Danish Din, Director of The Grand Dragon Ladakh shares how the hotel seamlessly weaves traditional Ladakhi design with modern comforts

There are lots of exciting events taking place from February 22-23, 2025, such as a musical performance by Yo Yo Honey Singh, a culture and lifestyle festival, and a flea market experience

"What’s behind this championing of regional flavours? Both revival of nostalgia, but also pivoting through innovative presentations and delivery of flavour," writes Chef Bhatia