In a school in rural Maharashtra that is rooted in the philosophy of open education, food is seen not just as a way of offering nutrition, but also as a means to building equity and breaking barriers.
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.
A pot, a knife, a dabba—all made far more precious because they come with the memories of people who used them, and the stories that they shared. We invite you to look through treasured kitchen things from across the country.
Flaky pastries filled with cream, a delicacy in the Bohra community.
It is by observing her family cook that Lamiya Amiruddin developed a strong understanding of her community’s rich culinary heritage.
A kitchen in a fire temple in Mumbai doles out humble yet delightful Parsi sweets that find a place in religious ceremonies and at tea-time alike.