Find uplifting stories about heroes, innovations, and solutions
18229 results for "traditional indian food"
Long before supermarkets existed, Indian communities turned wild forest fruits into tangy pickles that connected them to their land. These traditional preserves are keeping ancient flavors and foraging knowledge alive across the country.
When Vijay Bavaskar lost his job after a cardiac arrest, his family turned to food. Today, their São Paulo restaurant serves Indian cuisine to everyone from local diners to prime ministers.
Indigenous African foods like jute mallow, caterpillars, and finger millet contain powerful anti-inflammatory compounds that could help manage type 2 diabetes. Researchers analyzed 46 studies and found these underutilized foods offer hope as nutritional therapy for the 830 million people living with diabetes worldwide.
Seven remote Indian villages are preserving centuries-old crafts, customs, and conservation practices that connect modern life to ancient traditions. From India's first green village to master silk weavers, these communities prove cultural heritage can thrive in the 21st century.
A European mother of four married to an Indian man discovered parenting practices that transformed her family life. From co-sleeping to oil massages, Ksenia Kala's journey shows how cultural exchange enriches modern parenting.
Parents across India are rediscovering ancient crafts and nature activities that keep kids engaged without devices. From rolling seed balls to spinning wooden tops, these hands-on traditions blend play with purpose.
Food writers Anisha Rachel Oommen and Aysha Tanya have compiled 200-year-old family recipes from across India into a cookbook that preserves culinary traditions in danger of being lost forever. Their project started as a digital archive and became a physical treasure trove of heirloom dishes passed down through generations.
In remote corners of India, five villages are preserving centuries-old crafts, customs, and ways of life that modern society has largely abandoned. From handwoven textiles to Buddhist monasteries, these communities prove that tradition and progress can walk hand in hand.
A decade-long movement teaching farmers to grow food without chemicals just won the world's highest food honor. What started in one Indian state now has 22 others taking notes.
Two young entrepreneurs in India created an app that lets restaurants sell surplus food at steep discounts instead of throwing it away. The win-win solution feeds people affordably while keeping tons of food out of landfills.
Thailand's food sector is experiencing major growth as consumers demand healthier, longer-living options. Entrepreneurs are transforming traditional factories into smart, sustainable operations that prioritize wellness without sacrificing taste.
Scientists discover traditional African foods like caterpillars, jute mallow, and finger millet contain powerful compounds that reduce inflammation and help manage diabetes. These underutilized indigenous foods could transform treatment for 830 million people worldwide living with diabetes.
As the sun sets during Ramadan, Delhi's historic food lanes transform into vibrant gathering places where families and friends share traditional Iftar meals. From Old Delhi's Jama Masjid area to Shaheen Bagh's bustling streets, the city's culinary traditions are creating moments of connection and joy.
Across India, cafes are transforming into creative hubs where customers paint ceramics, perform poetry, and play traditional games while they dine. These spaces prove that good food tastes even better when paired with meaningful experiences.
Korean food giant Samyang Foods just opened a European research hub in the Netherlands to develop the next generation of plant-based foods. The company chose Wageningen, home to one of the world's top food science universities, to tap into Europe's innovation ecosystem.
South Korea's food innovators are turning traditional cuisine into cutting-edge wellness products, filing over 46,000 patents in a decade. Small businesses and individuals, not big corporations, are leading the charge with health-focused innovations that are reshaping K-food globally.
Chef Taiyaba Ali is hosting Khajoornama, a cultural popup in Bengaluru that celebrates how different Indian communities have used dates in their cuisine for centuries. The summer experience brings people together through storytelling, traditional recipes, and the humble date fruit.
Syria's tiny Jewish community is finding creative ways to keep centuries-old kosher traditions alive in Damascus, relying on imports, family packages, and plans to bring certified butchers back to the city. Despite dwindling to fewer than 100 people, they're determined to preserve their heritage.
Two entrepreneurs are rescuing India's takeout food from toxic black plastic with compostable packaging made from fallen areca leaves. AGRILEAF's chemical-free containers prove sustainable choices don't have to sacrifice convenience.
Eight Indian universities are transforming hundreds of tons of cafeteria leftovers into cooking gas and garden compost, proving campus sustainability can be practical and powerful. From 45-day composting cycles to plants processing two tons daily, these schools are turning yesterday's lunch into tomorrow's fuel.
Showing 20 of 18229