by Darshana Ramdev | Jun 1, 2023
(June 1, 2023) Burma Burma is full, even on a Monday evening, and the staff are busy serving up laphet (fermented tea leaf paste), tohu (made from chickpea) and seitan imported from Indonesia. It’s a tribute to authentic Burmese cuisine and the restaurant...
by Charu Thakur | Oct 5, 2022
(October 5, 2022) Roughly one-third of the food produced in the world for human consumption – approximately 1.3 billion tonnes- gets lost or wasted. To reduce this food wastage, Indian-origin Singaporean Travin Singh started CRUST, a value-based food startup...