Was the adrak halwa truly created for an ailing Nawab? Determined to find the origins of the halwa, food researcher Tarana Khan looks for clues in Rampur’s libraries, kitchens and at a local halwa festival.
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 mastery and patience.
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.
Ladakhi cuisine is a lot more than just momos and thukpas. Kunzes Angmo’s recipe for Yarkhandi Pulao reflects the region’s links and influences from other cultures and lands.
A not-for-profit organisation based in Manjakkudi, Tamil Nadu, Spirit of the Earth has been on a mission to preserve, cultivate, and promote heritage rice varieties from across India since 2017.…
An Eid specialty, the Sev Na Larvas is a traditional sweet made in Surti households of the Dawoodi Bohra community to celebrate the auspicious occasion of Eid Ul Fitr.