Generations of Malayalis have grown up with Mrs K.M.Mathew’s treasured cookbooks. Read the foreword of her latest book, Mrs K.M. Mathew’s Finest, by her daughter Thangam Mammen. In a short interview with her, we discover more about her mother’s measured approach to cooking and living.
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 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.
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.
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.
When a Hindu from Karnataka and a Muslim from Uttar Pradesh choose to spend their lives together, what do they cook at home? Journalist Seema Chishti’s book is an ode to her parents’ long partnership, the mish-mash of North and South right at home, and her mother’s diverse culinary traditions.
Creating an online archive of recipes, the Indian Community Cookbook Project attempts to preserve India’s diverse culinary heritage. They talk to The Locavore about the oldest book in their archives, accessibility, and the measure of pau chammach.
In Bene Appetit, Esther David, a Bene Israel Jew herself, records traditions and closely guarded recipes from Jewish communities from across India. In this excerpt, she travels to Andhra Pradesh to learn about the cuisine of Bene Ephraim Jews.
In the opening chapter of the book, author Indranee Ghosh writes about her grandfather’s culinary adventures in Cherrapunji, where he had just moved to work as a preacher for the Brahmo Samaj.