“They’ve started dumping cement there. It results in smaller, less meaty oysters that take longer to form”
Ratna and Alka, Koli fisherwomen in Mumbai
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“Being the eldest daughter in my family, I learnt to cook early on”
—Awule Lasuh, who cooks office lunches for 30+ employees
“There is no first aid, or protective gear to stave off such injuries. There are no toilets, no shade”
—Jamuna Khatuwa, a coastal fishworker
“Every homestay has a cook now. Tourists rarely come to eat here”
—Sushila Panwar, who runs Aunty Ka Dhaba, a roadside eatery and convenience store
“I hadn’t even driven a car when I began with the tractor”
—Ratish, who pushes and moors fishing boats
“Two years ago, I did not know my rights”
—Kavita Devi, 35, a domestic worker and active member of Delhi Gharelu Kaamgar Union
“We feel sad when they’re taken; we’ve raised them from birth. If they have kids, you’re constantly reminded of the loss”
—Jagdamba Dhuliya, who runs a goat farm in Jagatpur village
“Everything is so expensive now. Even tomatoes cost ₹100/kg. It’s not easy, but we manage”
—Janabi and Samir, a couple running a gaddo in Goa
“I love this job, and work hard for this money—why should I hide it?”
—Chandrakant Pant, who sells hilly edibles from his mini-truck
“Tiffin Number 165 goes to the Pardawalas”
What place do community kitchens have among the Bohris? Nabilah Noorani takes us through the Faiz al-Mawaid al-Burhaniyah kitchen in Vapi, Gujarat, deliberating on this question.
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