So here is my own list, prepared after trekking to more eateries than I care to remember, in pursuit of that one great meal.
Saffron is a spice as well as a colour. It is said that one pound (454 grams) of dried saffron requires 75,000 flowers! The process of collecting is painstaking as well.
How Pune's fastidiousness and their obdurate refusal to change a particle of their spicing or ingredients has kept their food pristine for the last three decades since I have been visiting their city is a badge of honour.
It is all about a Sambalpuri Thali from Orissa or an incendiary meal from Rayalseema. 2016 must go down in history as the year of the regional Indian cuisine that is being furiously dusted from the mothballs.
As long as mithai remains synonymous with nutrition (pinnis), devotion (prasad) and festivity (gujiya and motichur laddoo), this is one sweet tradition that is in no immediate danger of being supplanted by imports from overseas.
From poha and jalebi in Indore to kulchas and lassi in Amritsar, we've listed popular breakfast dishes across India. Our heart goes out to all those who think that breakfast is a meal of two toasts with tea. It certainly does not have to be ...
From Mangalore's buns and Sajige Bajil to Kolkata's ghugni and kochuri, Food Expert Marryam H. Reshii explores local breakfast dishes across South and Eastern India.
Often, when cultures lose certain foods, it is for the most unexpected reasons. We don't think of higher infant mortality and all-weather roads for the loss of food culture, but it is the latter why Kashmir has lost a vital component of its cooking.
Marryam H Reshii has been writing about food and lifestyle for a quarter of a century! She travels around the country to far-flung tribal villages and long-forgotten corners in search of elusive ingredients, obscure cooking vessels and recipes that are in danger of being supplanted by 'modernity'
She is equally up to travelling the world to discover olive cultivation across the Mediterranean and banquets composed entirely of fish from the Finnish archipelago. She is the author of more than a few books on food and Kashmir. Marryam is a Consulting Editor with the Times of India and writes a weekly column in Delhi Times in addition to putting together the annual Times Food Guide for Delhi and the NCR.