Desi Rice Made the Most Wonderful Bhaat Nu Osaman
This rice-based drink is consumed in the hills of Dahod and Panchmahal in Gujarat.
Books on Food
28 posts
Gunda Na Mor Ni Kadhi Is Only Made During the Brief Springtime
This kadhi made with glueberry blossoms is still consumed during the brief period of spring in the northeast regions of Gujarat.
No Meal in Northeast Gujarat Is Complete Without Vaatelo Masalo
This hand-pounded masala paste is often used in dishes prepared by the Garasia, Dungri Garasia, and Bhil communities in northeast Gujarat.
Nothing For The Bin: Lessons from ‘The No-Waste Kitchen Cookbook’
Bruised tomatoes, cauliflower stems, orange peels—what we dismiss, Arina Suchde wants you to begin redeeming. In this excerpt from The No-Waste Kitchen Cookbook, she makes a case for our everyday food scraps as the beginnings of a meal, not its discard.
Meat wasn’t available anytime you desired!
For the Mahar and Mang communities in Maharashtra, meat was never easily available. When one came upon some, it would be made to last long enough, every bit of offal and fat put to use.
One Sultan’s Lavish Dinners Shaped Delhi’s Food Traditions
Delhi’s food is tied to several happenings from the city’s tumultuous past. In ‘From the King's Table to Street Food’ Pushpesh Pant offers a delightful account of each of these periods, including that of the Sultanate.
“Our mangoes define us”
Stories of growers, geopolitics, and even fruit flies, Sopan Joshi’s ‘Mangifera Indica’ describes multiple aspects of India’s most beloved fruit.
The Migrant Women Running Delhi’s Informal Economy
By following Syeda’s journey—from trimming the loose threads of jeans to cooking namkeen, and from shelling almonds to making tea strainers—Neha Dixit tries to capture the lived realities of the…
Dried Fish At Amma’s Memorial
In a three-year-long cookbook project spanning the Coromandel coast, Bhagat Singh A. writes a tribute to his late mother.
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.
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