Black cumin is the default variety that grows all over the Kashmir valley. Though the higher the altitude, the better, and more fragrant the spice, writes Marryam H. Reshii in 'The Flavour of Spice’.
When Techi Nimi remembers her years at boarding schools, it is laced with memories of hunger. She longed for Arunachalee food, which was never served.
Too often, the meat in the qormas is overpowered by the masalas, writes Rana Safvi in her essay in the 'Forgotten Foods’ anthology. So, how should a qorma be cooked then?
Shorshe ilish, perhaps the most popular technique of cooking hilsa, involves simmering and serving cuts of the fish in a mustard sauce so pungent that its wallop reaches right into your sinuses, writes Samanth Subramania…
While women from certain communities in Goa are barred from the home and kitchen during menstruation, they are allowed to grind grains on the grinding stone. In this section of 'Grinding Stories Retold: Songs from Goa’,…
In this chapter of 'Why Cook’, Archana Pidathala tells us about Vishalakshi Padmanabhan, founder of Buffalo Back Collective in Bangalore. Vishala’s guiding principle for the organic store is rooted in the food ethic she…
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…
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 influen…
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 c…