Eating Singju and Kangsoi in Delhi’s Humayunpur
In the changing landscape of Delhi’s Humayunpur neighbourhood, migrants from Manipur assert their food identities.
Features
115 posts
The Slow Disappearance of Karal Meen from Rameshwaram’s Fish Markets
Industrial demand is making one of the most affordable species of fish along the east coast of India more expensive. E. Haripriya explores what these ripple effects mean for local kitchens in Rameshwaram, Tamil Nadu.
For Rakesh Koli, Time Moves Differently Out at Sea
In this photo feature, Sharvin Jangle and Sarthak Chand accompany fisherman Rakesh Koli as he walks them through his daily rhythms, shares sea stories and childhood memories, and speaks of what it means to work with the tide.
‘I was made to feel a different kind of shame’
Breastfeeding has not been an easy experience for Anjana Shekar. From nipples being squeezed by strangers to home remedies to increase milk production, she writes on the challenges of being a new mother.
Desi Rice Made the Most Wonderful Bhaat Nu Osaman
This rice-based drink is consumed in the hills of Dahod and Panchmahal in Gujarat.
Gunda Na Mor Ni Kadhi Is Only Made During the Brief Springtime
This kadhi made with glueberry blossoms is still consumed during the brief period of spring in the northeast regions of Gujarat.
No Meal in Northeast Gujarat Is Complete Without Vaatelo Masalo
This hand-pounded masala paste is often used in dishes prepared by the Garasia, Dungri Garasia, and Bhil communities in northeast Gujarat.
When Faced With Water Scarcity, Local Millets and Beans are Hardier Than Peas
Farmers working with Kilmora, a social enterprise in Uttarakhand, tell Yashvi Shah how their harvest has halved over the last five decades, especially as sources of water dry up.
Nothing For The Bin: Lessons from ‘The No-Waste Kitchen Cookbook’
Bruised tomatoes, cauliflower stems, orange peels—what we dismiss, Arina Suchde wants you to begin redeeming. In this excerpt from The No-Waste Kitchen Cookbook, she makes a case for our everyday food scraps as the beginnings of a meal, not its discard.
Pickled and Forgotten: Why Meat and Fish Pickles Are Missing From Modern Indian Cookbooks
Everyone pickles, but only some pickle fish and meat, writes Sohel Sarkar.
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