Fruits Of The Sea — An Introduction To The Seafood-Crazy Cuisines of the Konkan
On India’s pristine Konkan coast, hyperlocal seafood delicacies offer the best introduction to the terroir and the communities that call it home.
Victories and Lessons from a Year of Protest
The persistence of India’s farmers recently bore fruit, with the government repealing three controversial farm bills. We asked what helped them stay the course, despite mounting obstacles.
The Roots Of A Modern-Day Superfood Are Buried Deep In Mithila
In Bihar’s Mithila district, makhana is both sacred and prosaic, and synonymous with the sociocultural ethos of the region. Now ubiquitous on grocery shelves, the process of harvesting and preparing it demands skill and hard labour from the region’s farmers.
Out Of An Arid Land Comes The Hardy Produce That Sustains It
For communities in India’s Thar Desert, traditional, sun-dried ingredients are a vital element of the local cuisine. Although a singular reliance on this desert produce has its limitations, it is undeniably important for the ecology and the economy.
New Stories For A New Year
Here’s a recap of the year gone by, and our hopes (and big dreams!) for 2022.
Why Fortified Rice Isn’t A Silver Bullet For Poor Indians
Earlier this year, the government of India announced plans to mandatorily fortify all the rice distributed to India’s poor. Although this may go some way in alleviating malnutrition, scientists say a more holistic approach is required to tackle a multifaceted problem.
Much Ado About Dessert
A few years ago, two neighbouring states in eastern India were locked in a hotly contested battle of ownership about a beloved sweetmeat. Here is the story of what transpired.
Steeped In Ancient Wisdom
India’s traditional beverages have always been season-specific and closely informed by the healing principles of Ayurveda. It’s worth reacquainting ourselves with these originals that have a deeper wellness than the turmeric milk lattes of the modern-day.
For The Love Of Biryani
Whether it was bequeathed, borrowed or created from scratch, biryani is a cult dish in many parts of India. Here is a brief recap of how it came to be so beloved.
Food And Its Place In Collective Grieving
Nourishing the mourner’s soul and spirit through food and drink is an important part of the observance of Ashura in India and Pakistan.
What’s A Trip To The Hills Without Varkey?
The origins of this flaky, multi-layered snack may be a mystery, but its connection to the Nilgiris remains as strong as ever.
For Good Health, Look No Further Than The Goan Garden
During the monsoon, the state’s seasonal flora lends medicinal heft to simple, flavourful meals.
A Bake Sale for Humanity
As a second wave of Covid-19 ravaged India, people looked to help however they could. Selling homemade food was a way to support where the government didn’t.
Sacred Wine Cannot Be Hurried
Judima, the rice wine brewed by the Dimasa tribe in India’s north east, is a product of centuries-old indigenous knowledge. Even though the Dimasas would like to brew it commercially, they don’t want to divorce judima from its roots in slow, conscious living.
Bhortas Are Anything But Basic
The story of how a simple mash made of humble, locally available ingredients has become one of Bangladesh’s culinary cornerstones.
Every Occasion Is Right For Luchi
There are arguably few other foods in the Bengali lexicon that have invoked as much emotion as luchis. Celebrated in literature and cookbooks, these delicately puffed breads have historically served as markers of caste and class aspirations.
A Case Of Cultural Erasure
The Indian government’s ban on dog meat takes aim at the already misunderstood culinary and cultural practices of Nagaland in the country’s remote North East. Even though Nagas themselves are divided about this practice, they see it as yet another attempt to ‘civilize’ and reform tribal traditions.
A Down-To-Earth Delicacy
From famine food to feasting (and fasting), tapioca — or kappa — has served multiple uses in Kerala, where it is a beloved part of everyday meals. Here’s the story of how this Brazilian import was adopted by the south Indian state.
A Beloved Bitterness
Despite its bracing and insistent bitterness, neem — as blossoms and leaves — enjoys a cherished place in Indian regional cuisines. Its bitterness, paired with milder ingredients, is respected as a parable for life itself.
A Coastal Cookie Tradition Unlike Any Other
For Eid, the home bakers of Kayalpatnam in southern Tamil Nadu whip up a bounty of sweet treats. This baking tradition is intimately tied to the town’s maritime past and has stayed strong despite the allure of brownies and cakes.