Milan Fashion Week was not even over and the fashionistas were already back in Paris on Monday for another 100-plus shows in...

New York's fledgling marijuana market doesn't have enough licensed retailers to sell the 300,000 pounds (136,000 kilograms) of cannabis grown by farmers in the state

If you use Google Podcasts, prepare to say goodbye. Google plans on shutting down the

In October, the mother of all emergency alerts will occur in the U.S., but don't

Today's Google Doodle (12 July) is all about the South Asian street food pani puri. Head to the search engine’s home page and you’ll be greeted by a candy-colored cartoon, celebrating the dish which consists of a light, crisp deep-fried shell stuffed with potatoes, chickpeas, spices and flavoured waters. The interactive design then invites you to fill out hungry customers’ orders: choosing the puris that match their flavour and quantity preferences as quickly as you can. So why did Doodle choose this theme – sweet though it is – for a random Wednesday in July? Sign up for our free Indy100 weekly newsletter Well, on this day back in 2015, in the Indian city of Indore, a restaurant called Indori Zayka and Dainik Bhaskar earned itself the world record for serving the most varieties of the treat. It offered punters a lip-smacking 51flavours, under the guidance of Masterchef Neha Shah, as Google notes in its blurb to the artistic homage. The snack will be familiar to many, but perhaps under a different name. This is because there are a plethora of regional variations that exist across India. In Maharashtra and Andhra Pradesh, the name pani puri denotes the bite-sized street food which is commonly filled with boiled chickpeas, a white pea mixture, and sprouts dipped in tangy and spicy water (pani). In the northern Indian states of Punjab, Jammu and Kashmir, and New Delhi, the potato and chickpea-filled delight is known as gol gappe or gol gappa, and is soaked in lemony-spiced jaljeera water. In West Bengal and parts of Bihar and Jharkhand, they call the treats puchkas or fuchkas, using tamarind pulp as their key ingredient. In a nutshell – or a delicate, fried puri shell, if you’d prefer – these beloved snacks take many iterations but all have one thing in common: they should be eaten quickly to avoid sogginess or leaking. Still, given how tasty they are, it’s hardly a tall order to make sure you devour them in one go. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

After treating us to Wes Anderson homages, Regency romances, and other delightful genre send-ups, The

SpaceX is hoping to test its cellular Starlink system as soon as next month through

Every day, 3 trillion dollars worth of transactions are handled by a 64-year-old programming language

If you're looking for a new laptop or PC, take a peek at Dell's deals

Alix Earle shared several pictures from her trip to Montauk, New York, flaunting her effortless summer style

The Dashlane password-management service is altering its “freemium” deal, imposing a cap of 25 saved

Robots are on display at the International Conference on Robotics and Automation in London, where visitors can get a glimpse of the future