Young, Ed, author, illustrator

Cheeseman, Polly, author

Fliess, Sue, author

Mosco, Rosemary, author

Auld, Mary, author

Bjazevich, Wendy, author

Cappucci, Matthew, author

Grundmann, Emmanuelle, author

Mutchnick, Brenda G., author

Why writing a book is not that different from becoming a first-generation entrepreneur

Backed by marquee investors, online delivery platforms sharpen knives to carve out a slice of India’s juicy meat business

Start-ups take on personal care biggies with niche products, mostly home-delivered through e-commerce

Why Seafund Venture India Trust focuses on early-stage technology startups

Why it’s important to consider personal and family backgrounds before jumping into entrepreneurship

Chennai startup Viridian Ingni Propulsion develops low-cost motor that works with magnets free of rare earth materials

How old school ties do matter in the Indian startup system, and why that’s a problem

Why Bengaluru startup Game Theory believes technology offers our best shot at sporting glory

Are there any metrics to decide if a founder is successful or not?

Osama Jalali says plating and presentation were not the focus of traditional Indian cuisine

From your local chaiwalla discovering digital wallets to restaurants setting up tabs for regulars, SHONALI MUTHALALY looks at how demonetisation has affected the food industry

Niche regional spices and foods are seeing a surge in popularity, both within India and abroad, in a movement spearheaded by a homesick diaspora, curious lockdown cooks and innovative entrepreneurs

Health issues, social impact not considered, says LJD State president

After 100 outlets across the country, Theobroma opens its first patisserie in the city, in Anna Nagar. The second will open in Nungambakkam next week and feature all the favourites

The shop, near the C.H. Flyover junction, often has around twenty people waiting outside at any time of the day

Set on 37 acres of farmland, the restaurant seats just 18 guests, serving multi-course menus starring ethically sourced seafood and meat, as well as freshly harvested vegetables and foraged wild greens

Cakes, cookies, puddings and more are in the Christmas hampers sold by home cooks

Saransh Goila tells how Goila Butter Chicken was born and why it is less sweet

Climate crisis is real. It’s time to switch the narrative towards seasonal, locally available produce for sustainability, say speakers at the recently-concluded four-day Nilgiris Wild Food Festival

Scientists at the Indian Institute of Millet Research are helping start-ups create products, from icecream to beer, with the grain at Nutrihub

The long-grained biryani, once popular in southern Kerala, is intertwined with the story of Travancore and its residents

Oddiyana by Mumbai-based cloud kitchen, Rroshashala, presents authentic Odia cuisine in a contemporary setting

Open source sustainability is a topic that is just starting to get the attention that it deserves. So much of the technology sector is run on software that can be used for free without any further obligation. However, as companies profit from using this software for free, the maintainers of the software often struggle to...

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In his homily after Mother Teresa’s canonisation, Pope Francis admitted even he would find it hard to call her “St. Teresa” since her tenderness was so maternal.