Chaapda Chutney
The red weaver ants used in this chutney are foraged from the forest canopies of Bastar in Chhattisgarh.
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Books on Food
15 posts
The Migrant Women Running Delhi’s Informal Economy
By following Syeda’s journey—from trimming the loose threads of jeans to cooking namkeen, and from shelling almonds to making tea strainers—Neha Dixit tries to capture the lived realities of the…
Dried Fish At Amma’s Memorial
In a three-year-long cookbook project spanning the Coromandel coast, Bhagat Singh A. writes a tribute to his late mother.
Ingredients, Cooking Techniques, Utensils: How Trade Routes Influenced Kerala’s Food As We Know It
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 influence of ancient trade and colonisation on the cuisines of Kerala.
They Eat Meat!
“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.”
Memories on a Plate: Documenting Stories From 100 Indian Kitchens
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 with food.
Civilising the Tastebuds
When Techi Nimi remembers her years at boarding schools, it is laced with memories of hunger. She longed for Arunachalee food, which was never served.
On hunting the hilsa and mastering its bones
Shorshe ilish, perhaps the most popular technique of cooking hilsa, involves simmering and serving cuts of the fish in a mustard sauce so pungent that its wallop reaches right into your sinuses, writes Samanth Subramanian in this excerpt from Following Fish.
Grinding Songs are a Reflection of Goa’s Intangible Cultural Heritage
While women from certain communities in Goa are barred from the home and kitchen during menstruation, they are allowed to grind grains on the grinding stone. In this section of 'Grinding Stories Retold: Songs from Goa’, Heta Pandit discovers how traditional gendered norms don’t quite apply to the grinding stone, and the responsibilities and rituals around it.
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