‘Where the hand is, the gaze follows’
We have a complex and intimate relationship with hands that cook and serve. Revered when these hands belong to women of the household but laced with judgement when they are of others, media representations of hands tell the tale of the gendered nature of cooking, caste and class insularity, and how labour and love should not be untethered.
An Everyday Feast
The Sheherwali community may be small in numbers, but its cuisine doesn’t shy away from bold, opulent flavours that blend influences from Rajasthan and West Bengal.
Salt of the earth
Goa’s gaunthi meeth or mineral-rich solar salt is a rapidly diminishing resource. Here is why we should care about its decline.
When Food Meets Finery
Goyna bori is a delicate art that demands dexterity and expertise. Shaped like jewellery and motifs found in nature, the final product is almost too pretty to eat.
A Smattering Of Spice
Beloved for their ability to add heft and flavour to any meal, South Indian podis have found renewed popularity during the pandemic.
The Fire In Our Bellies
Thanks to the efforts of a few dedicated chilli fiends, homegrown hot sauces made of Indian chillies are beginning to gain popularity.
The True Cost Of Posto
Behind one of Bengal’s most beloved comfort foods is a discomfiting tale of colonial greed, exploitation, and culinary innovation spurred by desperation.
In Butter Chicken, A Taste Of Serendipitous Success
The story of how a dish made of leftovers became a national — and international — sensation.
Around The World In A Bite-Sized Snack
Crescent-shaped kozhiadas are a Ramadan staple for the Moplah community. Closely resembling empanadas in form, they tell the tale of how flavours were carried around the world by the crosswinds of colonisation.
When it comes to khees, time and place is everything
In its purest form, this milk pudding made of bovine colostrum offers a taste of an older, more seasonal way of living.
Where Tangy Means Ou Tenga
Technically a fruit but used as a vegetable, ou tenga or elephant apple adds a distinct sourness to Assamese cuisine.
Curd Rice Is A Salve For Summer And So Much More
Hailed as the simple solution for most ills, curd rice is not just a beloved dish but also a cultural artefact.
A Sweet Taste Of Terroir
Made of ingredients that are intimately tied to the town of Jaynagar, moa is a Bengali sweetmeat steeped in a sense of place.
Behind Recipes Of Convenience Is A Story Of Sacrifice
Although lauded for their ingenuity, dishes like the ‘summa kuzhambu’ are a reminder of the compromises that women make to feed their families.
Panch Phoron Is Greater Than The Sum Of Its Parts
Aromatic and flavourful, this five-spice blend enjoys a status like no other in West Bengal
A Seed Saviour for More Than 1,000 Types of Rice
At the Rice Diversity Centre in Karnataka, native rice varieties make a compelling case for themselves
Idlis Are The Breakfast Staple With A Story To Tell
The simplicity of the steamed dish masks the complexity of its cooking technique and history.
What India’s Farmers Want You To Know
Undeterred by crackdowns and the everyday cost of months-long protests, farmers say they are determined to safeguard their future.
