Goa’s food and beverage industry shimmers with innovation, despite its fertile foodscapes facing threat. What role do chefs play in resolving this dichotomy?
A Mumbai-based brand sourcing produce from farmers across India who do not use any pesticides or chemical inputs for cultivation.
Founded in 2025 by Sravanthi Edara, So Himalayas sources seasonal fruits from farmers across the Kullu district in Himachal Pradesh to make small-batch fruit preserves and dehydrated fruit chips.
Established in 2018 by siblings Aijulie, Boilal, Jemshe, and Julie Gangte, Forest Pick sources and retails wild tea from the hills adjoining the Churachandpur district in southern Manipur.
Retailing high quality produce native to the Kinnaur district in Himachal Pradesh.
Located in Gujarat's Sayla, Panchal Dairy produces and retails artisanal cheese made out of goat and sheep milk.
Based in Hyderabad, Safe Harvest sources chemical-free produce from smallholder Farmer Producer Organisations (FPOs) across nine states in India.
A social enterprise based in Sadri, near Kumbhalgarh, preserving the region’s camel herding culture.
Sheilas makes preserves and pickles from produce grown in and around Mundakayam in the Kottayam district in Kerala.
Moving across continents makes everyday practices such as cooking and feeding much more self-conscious, Krishnendu Ray tells us. A renowned food studies scholar, Ray talks to us about his changed perception of cooking, p…
A multimedia storytelling initiative that documents and amplifies the lived experiences, knowledge systems, and everyday labour of women farmers across India’s food landscapes.
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These GI-tagged black cumin seeds have a distinctive floral aroma, with light, citrusy notes and a warm, earthy flavour.
Made by stone-grinding water chestnuts, this flour has a warm, nutty flavour with a gentle sweetness.
Made from the milk of Hallikar cows, an indigenous cattle breed from Karnataka, this hand-churned ghee has a creamy texture and a nutty, gently smoky flavour.
Featuring whole blueberries that are picked in June—when they typically ripen—this dark purple preserve has a thick, chunky texture and a bright fruity flavour.
A thick, maroon-hued preserve with fleshy chunks of cherry and cherry skins, this preserve has a warm balance of sweetness and gentle tartness.
A highly aromatic wild black tea with the sweet, spicy, and gingery warmth of fresh galangal.
This traditional smoked black tea brews darker and stronger than a typical black tea. It has a bold, earthy flavour with mildly bitter and savoury notes.
Made by gently heating fresh coconut milk at a constant temperature in an uruli, or a large bronze vessel, this oil has nutty roasted notes.
“This ensures I get some money every day to light my stove”—Kesar Londhe, Wastepicker, Pune
—Jamuna Khatuwa, a coastal fishworker
—Kalpana Padmakar, who runs Koli Katta, a small kitchen serving Koli-style fish, rice, and chapatis.
—Awule Lasuh, who cooks office lunches for 30+ employees
—Kavita Devi, 35, a domestic worker and active member of Delhi Gharelu Kaamgar Union
Two stories we love from the archives
Nine years after Shahu Patole wrote ‘Anna He Apoorna Brahma’ in Marathi, its translation in English was published in 2024. In an interview, he takes us through the process of translating dishes that have rarely been arti…
What does food have to do with queerness? Oishika Roy gathers perspectives on eating, desire, chosen families, and the delicate intersection of food and love.
An expanding repository about ingredients native to the Indian subcontinent
These tart, tangy leaves are an inherent part of Telugu cuisine and culture.
Loquat trees are laden with bright orange fruit just as winter starts to recede.
Also known as King’s Berries, mulberries are delicate, tart summer staples.
While nettle leaves are known to fiercely sting, they are prized for their nourishing and medicinal properties.
This soft, sweet stone fruit is an important marker of the region of Ladakh.
This tuber lends a nutty base to the dishes it is added to.
Added whole and removed just before serving, this leaf adds a subtle woody fragrance to dishes.
Tiny seeds that double in size when soaked, sabja is popularly used to make desserts and cooling beverages.
A session focused on the urban consumer’s plate, examining how our seafood choices shape marine biodiversity, local livelihoods, and culinary diversity.
A Malayalam-language film revolving around a newly married woman’s struggles in a conservative, patriarchal household nudges us to think about the harsh realities that gender and labour spawn within domestic spaces.
Chef on the Road travels to Two Brothers Organic Farms in rural Maharashtra for a two-day immersion into organic farming as lived practice—walking the farm, cooking with the harvest, and learning alongside the Hange brot…
Facilitated by No Footprints, the walk was a comprehensive exploration of the many facets of Mumbai’s Worli Koliwada.
