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Here are two cool summer salad recipes by Chef Saurabh Srivastava to keep you moving
Try the mozzarella-like Kalari cheese that's made by nomadic shepherd communities
Heart-wrenching video shows final moments of Nanda Devi climbers; salvaged toy penguin adds to emotional distress
A heart-wrenching video of the final moments of a team of climbers being swept away in an avalanche in an attempt to scale a Himalayan peak is going viral online.
Mumbai International Airport revives Maharashtra’s art, culture & cuisine in a contemporary carnival
The tastemakers from Jaya He Museum at Mumbai’s T2 are all set to enthral and entertain passengers, bringing to life the lesser known art, culture, and rich heritage from the state of Maharashtra.
Kolkata-based wildlife photographer Dhritiman Mukherjee talks about ethics while shooting in the wild
Renowned photographer Dhritiman Mukherjee will talk about his ethics and experiences as a wildlife photographer through a digital presentation
The limited edition bag comes with an 18-karat gold hardware that is studded with more than 240 diamonds
From hair mists to face masks, here are some products you’d want on your skin care list
The truth came out after a media outlet inquired into the matter
World Cheese Day: How these artisanal cheesemakers in India are handcrafting creamy cheese differently
As the world celebrates International Cheese Day on June 4, artisanal cheesemakers from all around the country tell us what got them to make cheese and their most unique flavours.
2019 season has recorded the maximum number of deaths since the earthquake in 2015
The three-song EP is titled Forth and Back
Planet or Plastic? National Geographic to launch international expeditions for new solutions to waste crisis
An international, all-female expedition team will study plastic pollution in one of the world’s most iconic waterways — the Ganges River.
Kebabs & Kurries at ITC Kakatiya has a curated menu for the month of Ramadan with Hyderabadi delicacies
We sampled Silbattey Ki Shammi that is made by grinding the meat on mortar and pestle, for which the chefs wake up at wee hours of the morning.
Each product ushers in its own unique selling proposition.
All it took was a few retweets!
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