Article Written By EIH Researcher And Writer Neena Ghosh How many times have we come back home and rushed into the kitchen to taste...
Article written by EIH Researcher and writer Rayana Rose Sabu “…in spite of the excellence of the fruits of Kabul, not one among them...
Article Written By EIH Researcher And Writer Rayana Rose Sabu Basant Ritu occurs from mid-March until mid-May. This lovely season is renowned as the...
Article Written By EIH Researcher And Writer Snehal Shirpurkar Guru Ka Langar (henceforth, Langar) is the Sikh practice of eating and preparing a communal...
Article Written By EIH Subject Matter Expert Dr. Sonika Sandhu The mighty beasts of the Triassic and Jurassic- The Dinosaurs, would have never envisaged...
Article Written By EIH Researcher And Writer Shamiksha Mallick A curation of Meherbai Jamsetjee Wahadia, the Vividh Vani is a Parsi 2-volume cookbook that was...
Article Written By EIH Researcher And Writer Nayanashree Kalita India has a diverse cuisine which is influenced by the locally available food resources, the...
Chacha Ghalib had lot of love, hobbies and interest. To have him as your company would have met an hour of entertainment even if it...
Article by EIH Subject Matter Expert Dr. Sonika Sandhu Food for some is the greatest source of joy & contentment, and India for one...
Article by EIH Researcher and Writer Shamiksha Mallick Hyderabad is not only known to be the city of Nizams but for a myriad of...
