Through her practice, artist Rajyashri Goody probes the perversions of caste in India, and how food forms a locus where the interplay of power and powerlessness is unfortunately most evident.
Sorghum, pearl millet, and finger millet flours are combined to make this wholesome dish, with recipes for cucumber-tomato sabji, and chilli pickle that pair perfectly with it.
In this sweet, flavoured predominantly by saffron and cardamom, nonagenarian Harbhajan Kaur shares a closely-guarded go-to family recipe.
With simple cooking techniques birthing complex flavours, Malar Arivazhagan shares this treasured recipe of a dried fish pickle.
A recipe for a traditional chicken curry from Andhra Pradesh named after the woman who cooked it.
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 ma…
Aamra by NSK is a brand that sells heirloom pickles and chutneys made by local women in Ghaziabad using traditional methods.
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.