The Locavore at The Hills Festival, Umbir
For Meghalaya’s homegrown festival, we served a multi-course dinner experience of the state’s indigenous cuisine.
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culinary heritage
91 posts
Documenting Russell Market, Bengaluru
Inside an impromptu visit to archive a historic market dating back to the 1800s.
Koorka Ularthu
Koorka Ularthu is a simple tuber stir fry, made commonly by the Syrian Christian community in Kerala.
Discovering Gular, the Lesser-Known Fig, and Other Lessons About Lost Foods
The gular fruit does not exist. Or at least, that’s what the stories say. Historian Priti Saxena, a brief resident of Bihar, discovered gular close to her home in Patna. Intrigued by the mythical narratives around this food, she began tracing its social life over time.
Bittersweet: Five Voices on Food and Queerness
What does food have to do with queerness? Oishika Roy gathers perspectives on eating, desire, chosen families, and the delicate intersection of food and love.
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.
Work Begins at 3 am in Kasimedu’s Fish Market
At the Kasimedu fish market in Chennai, fisherfolk are seeing a decline in their catch. Throvnica Chandrasekar captures the sights and smells of the market, and examines the reasons for the dwindling fish along the coast.
Sama Chal Potol
Made with barnyard millet and pointed gourd, and paired with a cooling raita, this pulao is the perfect dish for a hearty and nourishing lunch.
Vishalakshi Padmanabhan is Devoted to Preserving Heirloom Rice Varieties
In this chapter of 'Why Cook’, Archana Pidathala tells us about Vishalakshi Padmanabhan, founder of Buffalo Back Collective in Bangalore. Vishala’s guiding principle for the organic store is rooted in the food ethic she grew up with: to waste nothing, and cherish everything.
Muthira pachakaya puzhukku
This puzhukku, which Vishalakshi learned to prepare from her grandmother, is made using horse gram, raw plantain, and spiced coconut.
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