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Idli gets its own day today. March 30 is observed as World Idli Day, a rare honour in a cuisine where even icons like dosa do not have a date set aside for them. The soft, steamed staple may look simple on the plate, but its story runs deep, stretching across regions, texts and centuries. A past recorded in texts and travels The earliest known reference to idli appears as iddalige in Vaddaradhane, a Kannada work written around AD 920 by Shivakoti Acharya. A few centuries later, the Sanskrit te ...Read More >
Bhilwara: In the sun-scorched expanses of Rajasthan, a unique tradition unfolds every year in the Mandal town of Bhilwara. Here, the humble donkey -- often overlooked as a mere beast of burden -- takes center stage at the donkey fair, a vibrant celebration of an animal that has long been the backbone of rural life. This annual event, steeped in culture and commerce, sees people of the potter (Prajapati) community not only trade the 'Vaishakh Nandans' aka donkeys, but also honour them with pride ...Read More >
Wheat is the unsung hero of African food, the secret sauce (or rather, secret grain) behind some of your favorite dishes. From the cloud-like deliciousness of Ethiopian injera to the satisfying Moroccan couscous, wheat is Africa's culinary backbone. This article features five mouthwatering dishes that highlight the versatility and tastiness of African wheat-based cuisine. Injera is a sourdough-risen flatbread with a slightly spongy texture, made from fermented teff flour. In Ethiopia and Eritre ...Read More >
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