Inside The Only Caper Farm In India
How team members at Ishka Farms, India’s first and only caper farm in Tamil Nadu, found themselves experimenting with the ingredient—on the field and back in their home kitchens.
Features
77 posts
India’s Food Waste Pickle: A Crisis That’s Graver Than You Think
Contrary to popular belief, household food waste is not the most significant contributor to wastage in the food system. Journalist Sharmila Vaidyanathan reveals how food is lost during every stage of its production and distribution, how preventable these losses are, and the gaps in the system.
This Bengaluru Neighbourhood Acts as a Bridge to North-East India
In Bengaluru’s Kalyan Nagar, Prithiraj Borah finds that food isn’t used to censor, but rather corral people into communities. Joshua Muyiwa talks to the sociologist about his project that explores the ideas of food and belonging, and the complexities of the North-East identity.
The Dispute Over Guava Jelly: What Indian Women’s Cookbooks Tell Us About Their Lives
With women's education in India taking off only in the 1860s, it isn't surprising that cookbooks were authored by men until then, in tones ranging from disciplinary to mansplaining. When women began to write these themselves, they did so on their own terms.
Ingredients, Cooking Techniques, Utensils: How Trade Routes Influenced Kerala’s Food As We Know It
Among the many ingredients introduced by the Portuguese upon their arrival in India in the 15th century, vinegar was a prime influencer of Kerala cooking, writes Tanya Abraham in Eating With History, a book tracing the influence of ancient trade and colonisation on the cuisines of Kerala.
Rum-and-Plum Cakes & Bread for Shahi Tukda: Bengal Bakery is Loved by All of Lucknow
As Christmas arrives, Abdul sahab’s rum-and-plum cakes are sought after by all of Lucknow. Now the third-generation owner of Bengal Bakery, his traditional baking and tahzīb perfectly embody the city’s…
They Eat Meat!
“Vadodara is a strongly Hindu city, People here believe in purity. I am not too sure what this purity is, but all I know is that people here don’t eat nonveg. Nor do they approve of people who eat non-veg.”
Rail Gaadi, Rail Gaadi: My Experiences with Railway Food
Having spent much of her childhood on trains, Aarthi Parthasarthy—a self-proclaimed “railway kid”—reflects on her family’s favourite stations for tasty food, her father’s knowledge of the intricate catering system, and just how much train food has changed since she was little.
What Makes Joida a Hotspot for Tuber Diversity?
Sumeet Kaur, founder of Spudnik Farms and tuber enthusiast, talks to Mukta Patil about these resilient root vegetables, how the Kunbi community preserve and worship them, and making mudali bharta at home.
A Better Future, Fuelled by Cups of Good Coffee
Attempting to bridge the growing gaps between producers and consumers of coffee, Grounds For Change addresses matters of traceability, fairness, and taste. Yashvi Shah offers a glimpse into the daily realities of coffee growers M Kethegowda and M Sannarangegowda, who were central to the project’s vision.
Login with Google