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Flavours of India at 'Dilli Ke Pakwaan' food festival
The ongoing food festival that is scheduled to end on December 30 has been an annual affair in the national capital since 2010.
How women bankers like Chitra Pandeya, Anu Aggarwal, Ashima Bhat, Smita Bhagat could well become top executives in the industry
Pratik Bhakta...
Boom in food & beverage business: Restaurants of all hue and flavour are booming in non-metros
Market perceptions have always held Jaipur to ...
Wanderlust: Himanshu Singh
Himanshu Singh, Travelocity India , Managing Director
Jan Lokpal Bill: Activities and happenings related to Anna Hazare's anti-corruption campaign
A look a how supporters of Anna Hazare from around the country and abroad are coming out in huge numbers for a strong Lokpal Bill.
What makes restaurants like Bukhara and Eatopia a cult, while others fade away over time
We’ve been discussing not just what makes Bukhara iconic but what makes any restaurant iconic. The answer here is obvious: consistency.
Mussoorie: The magic still remained?
Misty watercoloured memories drew Deepa Gupta back to Mussoorie to see if the magic still remained...
Tastes of Latin America
What do you associate with Peru? Macchu Picchu and the great Inca civilisation destroyed by the Spanish. Bookworms may think of Mario Vargas Llosa and maybe even his rival and Peru’s ex-president of Japanese descent, Alberto Fujimori. But would Peru ever make you think of .... potatoes?
A bitter taste of forking tongues in a mouthful of regional vogue
There was a time when Indian regional food was hard to get. Restaurant food was broadly divided between the dhal-chawal-roti of the North and the idli-dosa of the South, with a few accepted variations, like Bombay bhel or Bengali sweets.
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