Contrary to popular belief, household food waste is not the most significant contributor to wastage in the food system. Journalist Sharmila Vaidyanathan reveals how food is lost during every stage of its production and d…
In Bengaluru’s Kalyan Nagar, Prithiraj Borah finds that food isn’t used to censor, but rather corral people into communities. Joshua Muyiwa talks to the sociologist about his project that explores the ideas of food and b…
With women's education in India taking off only in the 1860s, it isn't surprising that cookbooks were authored by men until then, in tones ranging from disciplinary to mansplaining. When women began to write these themse…
Among the many ingredients introduced by the Portuguese upon their arrival in India in the 15th century, vinegar was a prime influencer of Kerala cooking, writes Tanya Abraham in Eating With History, a book tracing the i…
As Christmas arrives, Abdul sahab’s rum-and-plum cakes are sought after by all of Lucknow. Now the third-generation owner of Bengal Bakery, his traditional baking and tahzīb perfectly embody the city’s…
“Vadodara is a strongly Hindu city, People here believe in purity. I am not too sure what this purity is, but all I know is that people here don’t eat nonveg. Nor do they approve of people who eat non-veg.”
Having spent much of her childhood on trains, Aarthi Parthasarthy,a self-proclaimed “railway kid”,reflects on her family’s favourite stations for tasty food, her father’s knowledge of the intricate catering system, and j…
Sumeet Kaur, founder of Spudnik Farms and tuber enthusiast, talks to Mukta Patil about these resilient root vegetables, how the Kunbi community preserve and worship them, and making mudali bharta at home.
Attempting to bridge the growing gaps between producers and consumers of coffee, Grounds For Change addresses matters of traceability, fairness, and taste. Yashvi Shah offers a glimpse into the daily realities of coffee…
Memories on a Plate, a crowd-sourced initiative by Nivaala and The Alipore Post, seeks to build a bigger kitchen,one with room for memory, identity, grief, and a wide spectrum of emotions that deepen our relationships wi…
Divya Chowfin, the co-founder of Himalayan Haat, speaks to Throvnica Chandrasekar about farming within a natural ecosystem, running a business from the mountains, and why their bestselling Malta Cooler is also a family f…
Farmer and seed-saver Sunil Bhoye tells Oishika Roy about how seeds can be preserved by storing them in earthen pots and bamboo stems, and passing his knowledge of wild foods on to his daughter through the Wild Food Fest…