Shirin Mehrotra

As an undergrad, I had to travel from my hometown in eastern Uttar Pradesh (UP) to my hostel in Rajasthan, a trip that required me to take an overnight train journey followed by a few hours ride in a state transport bus. My mother would pack two meals for me, one for the night in the train and one for the morning after. The second meal often consisted of parathas with a filling of sattu—flour made with roasted Bengal gram.

In a country as expansive as India, nearly every season imaginable exists. There are the snow-clad peaks of the Himalayas, the rainforests of Kerala, the massive deserts of Rajasthan, and an expansive ocean coastline.

The best way to understand the food is by looking at the varied climates.

Shirin Mehrotra finds that the beloved UP Tehri appears in many forms, with avatars that stretch across the Deccan plateau, to the mountains of Kashmir, and cross the border to Pakistan, each with its own fascinating origin story.

When traveling in most regions of India, you’ll find local restaurants serving thali — a platter offering the choicest dishes specific to that region. But thali is much more than just a part of the country’s dining out culture. While not representative of how all people eat in India, it’s an integral part of festivals, celebrations, and everyday eating.

As with the culture of any place or community, Garhwali heritage is best perceived through its food, and jakhiya, a spice indigenous to the region, is one of its most delicious defining features.

Far removed from the chaos of Dashashwamedh Ghat, a bungalow in the ancient city upholds the city’s literary past.

Hopping over to Sweden from Denmark for a day trip is a breeze thanks to the Øresund Bridge, a unique feat of civil engineering that connects the two once-warring countries.

Amrita Rana’s Ayurvedic pop-ups promise a spread geared for your body type.

An ongoing pop-up brings the true taste of Mangalorean food to Mumbai

Experience the expanse of the white desert in Rann of Ekal, away from the hordes of tourists flooding Dhordo.

Seafood, Byadgi chillies and community-specific foods define Mangaluru’s culinary culture

Copenhagen's dining landscape is constantly changing and evolving with increasing focus on responsible and ethical food practices.

A guide to Osmanabad's magnificent forts, caves and temples.

A new Latin-American eatery promises to make empanadas the new cool grub of the town, says Shirin Mehrotra

Advertising professional turned chef Rajat Mendhi is reclaiming the city’s open spaces, one picnic at a time.