Civilising the Tastebuds
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.
Stories
Memories of Awadhi Qorma
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?
How ‘Local’ is the Mid Day Meal?
Zoya Naaz Rehmaan explores whether the Mid Day Meals in different states consider the everyday dietary habits of the students they cater to.
How I Cooked My Way Through Grief
In the wake of the sudden loss of her father, Mandakini Menon found a grounding force in the act of cooking,and the tactility of working with food.
Discovering Gular, the Lesser-Known Fig, and Other Lessons About Lost Foods
The gular fruit does not exist. Or at least, that’s what the stories say. Historian Priti Saxena, a brief resident of Bihar, discovered gular close to her home in Patna. Intrigued by the mythical narratives around this f…
On hunting the hilsa and mastering its bones
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…
She Moves Food
Tonight’s dining experience, a creative collaboration between The Locavore and Chef Thomas Zacharias, is a celebration of the extraordinary women behind our food. Their commitment to sustainability, craftsmanship, and in…
Bittersweet: Five Voices on Food and Queerness
What does food have to do with queerness? Oishika Roy gathers perspectives on eating, desire, chosen families, and the delicate intersection of food and love.
Grinding Songs are a Reflection of Goa’s Intangible Cultural Heritage
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’,…