How do we understand the knowledge required to make sweets? Ishita Dey’s book Sweet Excess discovers that it is an embodied knowledge, largely determined by caste- and class-realities.
The red weaver ants used in this chutney are foraged from the forest canopies of Bastar in Chhattisgarh.
This Ladakhi chutney is made with buttermilk, seasonal greens, and fresh summer herbs.
Rushina Munshaw-Ghildiyal shares the process of mapping chutneys across India for her recent book, how they are born out of geography and practicality as much as for flavour, and why despite their ubiquity, chutneys are…
Traditional drinks are often regarded as repositories of culture. In Centrepiece, Rini Barman explores some of the less romantic aspects of this practice and the many implications of the act of brewing rice beer.
Based on her investigative series on the central government’s rice fortification programme, ‘Our Rice Tastes of Spring’ highlights why the locals’ right to control their own food systems matters.
This rice-based drink is consumed in the hills of Dahod and Panchmahal in Gujarat.
This kadhi made with glueberry blossoms is still consumed during the brief period of spring in the northeast regions of Gujarat.
This hand-pounded masala paste is often used in dishes prepared by the Garasia, Dungri Garasia, and Bhil communities in northeast Gujarat.