Dayanita Singh, artist and curator, is giving photography a new art form.
Ice climbing, especially in Spiti, has now become the holy grail of mountaineering in India.
Such is Sharma's clout that very few are willing to take sides in this controversy. 'It's like talking about Salman Khan.' 'No one wants to ruffle feathers.'
This merger, Bhupesh Bhandari believes, will be watched keenly by management gurus the world over.
Ever heard of 'gosht ka halwa' or 'dal ki dulhan'? Avantika Bhuyan profiles a battery of food enthusiasts who are out to make sure that you do.
Eatwithindia is creating an event wherein 36 royal families will play host and share their culinary traditions.
The Ghazi Attack tells the story about one of the 'last unsolved greatest mysteries of the 1971 war.'
Om Puri was that rare actor who could carry a film on sheer power and versatility of his performance
Avantika Bhuyan on how Feroze Gujral is making her mark on the world of art.
Exaggerated sleeves, bold colours and individualistic styles -- Avantika Bhuyan tells you what will be in vogue in 2017.
In a career spanning nearly three decades, Floyd Cardoz has always drawn on food memories to create a new culinary language.
This festive season, put on your apron and whip up exquisite, progressive desserts, MasterChef-style.
It's been 16 years since Rajeev Samant launched the first Sula wine by selling 50,000 cases. Today Sula is on track to sell a million cases this year.
Meet the man behind MS Dhoni: The Untold Story.
Avantika Bhuyan meets a train ticket inspector who captures everyday scenes beautifully on canvas.
Over the years, Mr Singh has got in and out of innumerable businesses, cutting across sectors. He is one businessman who I have always found to be in a start-up mode, says Bhupesh Bhandari.
Be a fox by temperament and a hedgehog by conviction, Gaurav Dalmia tells Bhupesh Bhandari. Then, he explains why.
If you want to wear your favourite designer or high-end label, simply rent it from fashion rental portals.
'It should be considered one of the primary cuisines on Earth,' Zorawar Kalra tells Avantika Bhuyan.
Business reacted with caution to the reforms of 1991, and demanded protection from multinationals and imports. Twenty-five years later, traces of that demand can still be found, reports Bhupesh Bhandari.
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