Following Palmyra, the Tree that Keeps Giving
Jelly-like ice apple, sweet-and-bitter fruit, refreshing sap and caramel-like jaggery—every bit of the palm tree is integral to Tamil Nadu’s food culture.
Setting the Table Stories
What Role do Modern Chefs Play in Goa’s Ever-Changing Landscape?
Goa’s food and beverage industry shimmers with innovation, despite its fertile foodscapes facing threat. What role do chefs play in resolving this dichotomy?
A Mumbai Without Pav?
Changing regulations and a shortage of gas supply affects not only Mumbai's bakeries, but also the demographic that relies on them for its daily bread.
Famine, Migration and The History of Bengal’s Zero-Waste Culinary Culture
In Bengal’s kitchens, curdled milk becomes sandesh; vegetable peels become khosha bhaja and bata; and fish is relished from scale to tail.
Eating Singju and Kangsoi in Delhi’s Humayunpur
In the changing landscape of Delhi’s Humayunpur neighbourhood, migrants from Manipur assert their food identities.