Inside a Kumaoni Kitchen that Feeds a Family of Ten
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.
Stories
What Does it Mean to be an Activist Company That Sells Coffee?
While Black Baza is deeply focused on conserving biodiversity, what defines the brand is its wisdom to recognise farmers as the axis of the coffee business.
Uprooted: Longing for a Taste of Home
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…
Where is Seaweed in India’s Culinary Canon?
Seaweed is gaining attention as a nutritious and climate-smart food. And yet, there’s very little that we know about local seaweed, and how it is consumed in India.
In Manjakkudi, Spirit of the Earth is Growing Heritage Rice From Across the Country
On a mission to conserve heritage rice varieties, Spirit of the Earth has collected over 260 varieties of heirloom seeds. How many varieties of rice do you eat at home…
Inside Kohima’s Mao Market, Run Mostly by Women
For Kohima resident Asano Angami, the Mao Market is a noisy yet friendly space from which she learns something new on every visit.
A New Appetite for the Old Grain
As millets enter the culinary imaginations of urban dwellers, we must centre the land on which it grows, and the people who have preserved it.
Kitchen Hand-Me-Downs: An Evolving Collection
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 cou…
The Wholesale Markets of Cuttack
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.