Usha Rayalu, who co-founded The Manduva Project with Neha Alluri, says the central courtyard for which the brand is named was where women in their family could be themselves.
By bringing the focus back to foods that represent regional cuisine, The Manduva Project aims to convey the power of documenting recipes and stories, largely lacking in several cuisines in the Indian subcontinent
This recipe is from Esther David’s Bene Appetit: The Cuisine of Indian Jews, published in 2021 by HarperCollins. The Indian Jewish community comprises a tiny but important part of the population.
In Bene Appetit, Esther David, a Bene Israel Jew herself, records traditions and closely guarded recipes from Jewish communities from across India. In this excerpt, she travels to Andhra Pradesh to learn about the cuisine of Bene Ephraim Jews.
For theatre artist Sri Vamsi Matta, cooking as an act of remembering, as performance, and as a communal experience, are ways of asserting his identity and defying everyday injustices.
A recipe for a traditional chicken curry from Andhra Pradesh named after the woman who cooked it.
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.