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 cuisin…
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 sm…
Reviving native seeds in India is an uphill task. But recognising the importance of preserving indigenous knowledge, OOO Farms works closely with local communities in Gujarat and Maharashtra to return heirloom seeds to t…
Although making hot-processed coconut oil is challenging, Purvina’s team is passionate about preserving Kerala’s traditional oil-making techniques. Catch a glimpse of their oil-making process, stunning uruli, and farm in…
Stepping outside the framework of food as celebration alone, Dr. Dolly Kikon looks at culinary cultures through the lens of struggle, community, and hope. Tansha Vohra speaks to the anthropologist about fermentation, res…
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.
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.
For theatre artist Sri Vamsi Matta, cooking as an act of remembering, as performance, and as a communal experience, are ways of asserting his identity and defying everyday injustices.
To combat the perils of indoor air pollution, The Good Stove Project builds fuel-efficient cooking stoves. Dr. Sai Bhaskar Reddy Nakka, who heads the project, speaks to Tansha Vohra about empathy in design, the importanc…