Like most other things at 1Shanthiroad—an arts space in Bangalore—the kitchen is open to all. Suresh Jayaram remembers bright flavours from his childhood, and talks about how his family’s affinity towards feeding influences how he runs the studio.
The founding team of Tenacious Bee Collective, working in Himachal Pradesh and Kashmir, talk of their quest for raw Himalayan honey and where it has taken them.
Forested groves in central Kerala’s Edamalayar valley have showered the Muthuvar people with bamboo rice for the first time in six decades. In a labour of love, women of the community have gathered, cleaned, and dehusked the seeds to bring them to our plates.
The Tamils of the past regarded salt as a symbol of taste and wealth. Read this short excerpt from The Sweet Salt of Tamil in which chronicler Tho Paramisavan writes on salt, feeling, and the symbolism of salt in Tamil culture.
Judima is a rice wine predominantly brewed by Dimasa women in Assam. Based in Tereh Village, Khimkho Hojai—a self-reliant farmer—brews it for her household, with help from her husband.
With an increase in demand for strawberries in Northeast India, Dolly Kikon and Dixita Deka attempt to understand what it takes to grow this short duration crop. Read an excerpt from their book Seeds and Sovereignty: Eastern Himalayan Experiences.
Millets are mainly grown today for the purpose of making eu or millet wine, finds Bengt G Karlsson, while travelling through parts of West Bengal.
By rejecting the use of chemicals and improving soil health, permaculture can produce food that is healthier and, in some cases, even yield greater harvests. But can it feed India’s 1.4 billion population, asks Sohel Sarkar.
Why are certain dishes associated with rituals around death and mourning? In an excerpt on grief from Turmeric Nation, author Shylashri Shankar writes about how she remembers her father, year after year, through food.
Why are so many women in India still saddled with kitchen chores? Vinay Kumar, who teaches a critical reading and writing course in Bengaluru, writes about the experience of watching 'The Great Indian Kitchen' with his class.