Banjaran Foodie

Is Ruby Chocolate really a chocolate?

About 80 years since the last ‘new’ chocolate was invented, Ruby chocolate offers a new experience

Who is this person behind a name synonymous with boxed cake mixes & canned frosting

A year in review for all the coffees I tried and things I learnt

The journey of Arsenic as a poison through history

Making Pizza is a culinary art recognized by UNESCO as Intangible Cultural Heritage of Humanity

The process that contributes to the major chunk of black tea consumed by the world

Welcoming the first yield of the groundnut crop with this 480-year old festival

Having the Mylari dosa where it was invented

Try cold brewing the Darjeeling first flush for a new experience

Spring in a cup from Selim Hill Tea Collective, Darjeeling

The science behind the warm feeling you get when you smell pumpkin spice

What’s the deal with this sensation that sweeps the world each year?

How did this classic pairing come to be?

Eight decades of one of the most iconic & elegant coffee coffeemakers

One of the trickiest dishes in Gujarati cuisine has lots of science in it

Picking up habits from watching too much Titanic & Downtown Abbey

Uncovering the origin and the tutelary Goddess of beer

A mango pickle made by fermenting baby mangoes in its own juices

How did one of England’s most famous teas derive its name?

Notes from my coffee experiments