Fermented foods have become a staple in conversations around gut health, from kombucha and kefir to kimchi and sauerkraut. But another ingredient is quietly attracting attention: fermented chickpea water. Whether it is the liquid left behind after cooking chickpeas (known as aquafaba) or chickpea water intentionally fermented with beneficial bacteria, some people believe it could…

The early samosa was considerably different from the one most Indians know today. These small pastries were practical food for travellers, merchants and soldiers because they could be prepared in advance, carried easily and filled with ingredients such as minced meat, onions, nuts and spices. As trade routes connected Central Asia, Persia and the Indian…