Editors Pick

Thin-skinned, juicy and known for its sharp flavour, this regional lemon has been grown in Karnataka for more than a century.

The 56 offerings generally include a variety of sweets, savoury snacks, fruits, dairy products, and other foods believed to be dear to Lord Krishna.

FSSAI has repeatedly stressed that food labels and advertisements should not exaggerate benefits or create a misleading impression about a product's nutritional value or health effects.

From vast salt pans to the white landscape of the Rann of Kutch, this state produces more salt than any other in the country.

Quick and delicious treats such as almond Kheer and besan barfi add a sweet touch to Raksha Bandhan celebrations.

Ants are also attracted to moisture and can often be found near kitchen sinks, bathrooms, cupboards, and even clothes stored in wardrobes.

Known for its distinct flavour, aroma and cooking qualities, this Karnataka variety of pigeon pea has earned a special place in the region's food culture.

Hemp hearts are hulled hemp seeds rich in protein, healthy fats, and minerals, making them ideal for vegetarians and vegans.

On this day, hospitality takes on a new meaning, with participating restaurants choosing not to put a price on the food they serve.

Nauheed Cyrusi's Kashmiri Wazwan features numerous scrumptious treats.

Use a mix of refined and whole wheat flour for soft rumali roti dough, kneading with milk and letting it rest for better texture.

Bossman's Burger Factory in Dubai has outdone itself by creating a humongous 5-kg burger, smothered in cheese.

The unique restaurant feels like an experiential journey, allowing foodies to feel as though they are living their own Harry Potter dream.

A social media user joked, "Finally, North feels the way we feel for the Szechwan Pasta Podi Cheese Dosa."

For the unversed, removing the white towel may seem like a small gesture, but it carries more meaning than meets the eye.

These lager-based drinks highlight the beer's refreshing character while offering creative, flavourful variations for any occasion.

Made using a traditional churning process, this local butter is known for its mildly sour taste and soft, distinctive texture.

After a failed mushroom farming venture forced her to sell her house, Pune’s Lalita Khaire started over with Rs 500 to build her kokum sharbat brand.

Nutritionist Neha, who goes by Grow With Neha on Instagram, says she lost the weight over three months by making small daily changes rather than following a restrictive diet.