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.
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.
A team of artists, writers, and researchers collaborate to create a graphic series that demystifies the laws and policies around food, and the food systems that we are part of.
While India has a rich and diverse culture around cooking dried fish, it hasn’t been celebrated owing to its fraught histories, matters of identity, and smells. Shruti Tharayil writes on challenging old hierarchies of smells, and her own journey of unlearning.
Recalling a potluck in Suratgarh for which she took a dabba of hot thenkuzhal, Meera Ganapathi contemplates the unspoken rules of a potluck, and the essence of what makes one stand out.
As pro-vegetarian and vegan narratives gain gumption in India, a closer look at the ethical, environmental, and social realities of this dialogue.
Was the adrak halwa truly created for an ailing Nawab? Determined to find the origins of the halwa, food researcher Tarana Khan looks for clues in Rampur’s libraries, kitchens and at a local halwa festival.
For lawyer-turned-artist Aditya Raj, painting is also a way to explore and celebrate his city. In this interview, he speaks to us about candies from his childhood, sketching in restaurants, and chicken pakodas in Karol Bagh in Delhi.
What happens when you move far away from home, and crave for what’s familiar? With a focus on Odisha, Sharmila Vaidyanathan examines the close ties between food and migration, and…
A kitchen in a fire temple in Mumbai doles out humble yet delightful Parsi sweets that find a place in religious ceremonies and at tea-time alike.