For lawyer-turned-artist Aditya Raj, painting is also a way to explore and celebrate his city. In this interview, he speaks to us about candies from his childhood, sketching in restaurants, and chicken pakodas in Karol B…
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.
The team behind the Moonshine Honey Project cares not just about making delicious and high quality honey, but also about doing it in a way that is responsible and ethical.
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.
The traditional recipes used at Aamra to make pickles and chutneys have been handed down over generations. Takshama Pandit,head of sourcing and partnerships at The Locavore,finds that pickle-making requires tremendous ma…
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.
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.
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…
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.
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…
For Kohima resident Asano Angami, the Mao Market is a noisy yet friendly space from which she learns something new on every visit.
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.