When one thinks of Bengali cuisine, the mind naturally drifts to iconic dishes like shorshe ilish, rosogolla, and macher jhol. But tucked away in the culinary traditions of Bengal lies a lesser-known, ...
The idea for Phool bloomed on the ghats of the Ganges. Standing by the river in his hometown of Kanpur, co-founder Ankit Agarwal witnessed a startling contradiction: temple flowers were being dumped, ...
In Bengal, flowers aren’t just for garlands or puja thalis. They often end up sizzling in oil or simmering in curries. And, it isn’t just the fancy elderflower or the blue pea, or jasmine in the tea.
In the long, aromatic procession of spices that define Indian cooking, pattar ke phool is the one that almost never announces itself. It doesn’t shine like saffron, doesn’t perfume the air like ...
An IIT Kanpur-backed biomaterial startup, Phool.co on Thursday announced that it has raised $1.4 million in pre-Series A funding round. The round was led by IAN Fund and San Francisco-based Draper ...
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