Moving across continents makes everyday practices such as cooking and feeding much more self-conscious, Krishnendu Ray tells us. A renowned food studies scholar, Ray talks to us about his changed perception of cooking, parenting, and his Didu’s jaggery-sweetened moorki.
In a school in rural Maharashtra that is rooted in the philosophy of open education, food is seen not just as a way of offering nutrition, but also as a means to building equity and breaking barriers.
What does it mean to be in tune with changing seasons? Janagiamma, a leader of the indigeneous Kurumba community in the Nilgiris, tells us that millets and bamboo are good for the monsoons.
Professor and chef Kiranmayi Bhushi spoke to us about cooking for artists in Chicago, her grandfather’s farm in coastal Andhra Pradesh, and Lakshmi Charu—a traditional dish that’s making a comeback.
Archivist Farah Yameen has spent countless hours in Delhi’s mandis. Here, she examines some of the relationships she built with care, and her own shifting identities in the field.
In a kitchen that is housed in a structure that’s around 150 years old, Pannuli Devi enjoys cooking in copper and brass utensils that she inherited from her in-laws and received as wedding gifts.
For Kohima resident Asano Angami, the Mao Market is a noisy yet friendly space from which she learns something new on every visit.
A pot, a knife, a dabba—all made far more precious because they come with the memories of people who used them, and the stories that they shared. We invite you to look through treasured kitchen things from across the country.
Chef Rachit Kirteeman explores Chhatra Bazaar and Mal Godown—markets which have close ties—and finds that even though much has changed over the years, some old connections remain.
Do early associations of food shape our tastes and identity? Pastry chef Heena Punwani speaks to chef Thomas Zacharias about growing up with Enid Blyton books, her mother’s flavourful butter chicken, and the first wedding cake that she ever baked.