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Rathina Sankari
Rathina Sankari
Rathina is a freelance journalist from Pune, India and loves to explore stories that are based on the intersection of history, culture, heritage and food.

Dulse, as the Irish call it, has been an important part of the diet in Ireland for centuries. An acquired taste when eaten on its own – one native likens it to chewing tobacco – it has umami and is being used in a variety of restaurant dishes.

Four days of massages, yoga, meditation and treatments based on the ancient Indian holistic healing system, designed to achieve a balance between mind, body and spirit, leave me rejuvenated and persuaded to make lifestyle changes.

Did you know Spaniards eat five meals a day? Next time you’re in Barcelona, live like a Catalan and stroll around the charming Gracia neighbourhood tasting delights such as Iberian ham, churros and meatballs.

Lucknow in Uttar Pradesh was once home to rulers called nawabs, who were renowned for their love of luxury and food. The royal cooks made inventive and subtle dishes, including the city’s famous slow-cooked biryani

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When explorer Vasco da Gama landed in Goa, India, he introduced Portuguese cuisine, including oven-baked bread, a pattern repeated when his countrymen sailed on to Macau and Portugal’s African territories