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.
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Setting the Table Stories
3 posts
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.
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