Kanji is a verb, not just the name of a dish, asserts Pooja Ashokkumar as she traces the fermented rice-and-water dish’s relevance through the migration of her community.
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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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.
A murabba-like preserve made by infusing antioxidant rich shatavari roots with wild forest honey.
Powder from narrow leaved turmeric which grows wild in the Western Ghats.
A blend of Arabica and Robusta beans with 20% chicory, this is Black Baza’s take on traditional South Indian filter kaapi.
This sweet and sour pickle—made using a heirloom recipe from Gwalior, Madhya Pradesh—has thickly sliced lemon pieces along with whole spices like cumin, black pepper, peepal, brown cardamom, clove, to name a few.
Based on a regional recipe from Rajasthan and made using native ingredients, this is a vibrant, fiery, and spicy chutney.
This semi-firm aged cheese made from goat milk is Panchal Dairy’s take on the traditional French Tomme de Savoie.
“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.
