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Holi comes not just with a splash of colours, but also with a special appetite for festive food. Gujiya is the most loved sweet on the Holi menu. This stuffed and fried treat is full of sinful goodness that often reminds us of our grandma&rsquo;s kitchen. Interestingly, Gujiya transforms seamlessly in the Indian subcontinent as Purukiya in Bihar, Ghughra in Gujarat, Karanji in Maharashtra and Odisha, Karachika in Tamil Nadu, Kajjikaya in Andhra Pradesh and Karnataka and Nevri in Goa. But is this oh-so-Indian sweet really Indian? While the gujiya holds a special place in our hearts, on the map, it might have a different origin. Sambusa, a savoury filled fried snack travelled from the middle east to become Samosa in India. It is believed that the sambusa and the baklava from Turkey are distant cousins of the gujiya. The different regions adapted the gujiya with various fillings, from milk-based fillings using khoya to coconut and dry fruits. So, maybe next time you indulge in a beloved traditional dish, think about its origins. It may have travelled from far away lands to become the hero in your cuisine today.

Holi comes not just with a splash of colours, but also with a special appetite for festive food. Gujiya is the most loved sweet on the Holi menu. This stuffed and fried treat is full of sinful goodness that often reminds us of our grandma&rsquo;s kitchen. Interestingly, Gujiya transforms seamlessly in the Indian subcontinent as Purukiya in Bihar, Ghughra in Gujarat, Karanji in Maharashtra and Odisha, Karachika in Tamil Nadu, Kajjikaya in Andhra Pradesh and Karnataka and Nevri in Goa. But is this oh-so-Indian sweet really Indian? While the gujiya holds a special place in our hearts, on the map, it might have a different origin. Sambusa, a savoury filled fried snack travelled from the middle east to become Samosa in India. It is believed that the sambusa and the baklava from Turkey are distant cousins of the gujiya. The different regions adapted the gujiya with various fillings, from milk-based fillings using khoya to coconut and dry fruits. So, maybe next time you indulge in a beloved tradit

Pastry Chef and Graphic designer Tal Spiegel matches his shoes to his desserts. The 34 year old's Instagram page 'Desserted in Paris' gives us major goals as his shoes are always color coordinated with his pâtisserie. His handle is a testimony to fashion and food converging! Spiegel now has over 200 pairs of shoes, with no particular favorite!

This ice cream flavour made with real blood is perhaps the spookiest dessert of all! The 'Dracula's Blood Pudding' has been created by Salt & Straw Ice Cream in the US for Halloween. It is inspired by the Italian sweet blood sausage and is made with pig's blood, cinnamon, cilantro, cubeb pepper, and brandy. 

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