Even as small-scale producers struggle to harvest honey amidst climatic stressors and environmental degradation, India’s honey production continues to grow significantly, largely through a policy push that encourages the…
Located in Gujarat's Sayla, Panchal Dairy produces and retails artisanal cheese made out of goat and sheep milk.
Based in Hyderabad, Safe Harvest sources chemical-free produce from smallholder Farmer Producer Organisations (FPOs) across nine states in India.
A social enterprise based in Sadri, near Kumbhalgarh, preserving the region’s camel herding culture.
Sheilas makes preserves and pickles from produce grown in and around Mundakayam in the Kottayam district in Kerala.
Moving across continents makes everyday practices such as cooking and feeding much more self-conscious, Krishnendu Ray tells us. A renowned food studies scholar, Ray talks to us about his changed perception of cooking, p…
A multimedia storytelling initiative that documents and amplifies the lived experiences, knowledge systems, and everyday labour of women farmers across India’s food landscapes.
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—Ratna and Alka, Koli fisherwomen in Mumbai
In this photo feature, Sharvin Jangle and Sarthak Chand accompany fisherman Rakesh Koli as he walks them through his daily rhythms, shares sea stories and childhood memories, and speaks of what it means to work with the…
This Koli-style mud crab curry is rooted in Bhavesh’s childhood trips to Thane Creek with his grandfather.
“This ensures I get some money every day to light my stove”—Kesar Londhe, Wastepicker, Pune
—Jamuna Khatuwa, a coastal fishworker
—Kalpana Padmakar, who runs Koli Katta, a small kitchen serving Koli-style fish, rice, and chapatis.
—Awule Lasuh, who cooks office lunches for 30+ employees
—Kavita Devi, 35, a domestic worker and active member of Delhi Gharelu Kaamgar Union
Two stories we love from the archives
Nine years after Shahu Patole wrote ‘Anna He Apoorna Brahma’ in Marathi, its translation in English was published in 2024. In an interview, he takes us through the process of translating dishes that have rarely been arti…
What does food have to do with queerness? Oishika Roy gathers perspectives on eating, desire, chosen families, and the delicate intersection of food and love.
An expanding repository about ingredients native to the Indian subcontinent
A cooling Assamese curry of fiddlehead fern and raw mango, Dhekia Paat Aru Aam Tenga spells comfort food for Pragyan.
The salty-smoky crumbly Bandel cheese’s origins can be traced back to the time the Portuguese settled in Bengal.
These succulent, often reddish-yellow fruits, offer a delightful crunch and a subtly sweet-and-tart taste.
A slender, bright red chilli prized for its sharp heat, fruity aroma, and deep colour, Guntur Sannam is widely cultivated in Andhra Pradesh.
A session focused on the urban consumer’s plate, examining how our seafood choices shape marine biodiversity, local livelihoods, and culinary diversity.
Set in Kerala, The Great Indian Kitchen anchors conversations around the kitchen, gender roles, and labour. Directed by Jeo Baby, the Malayalam film revolves around a newly married woman’s struggles in a conservative and…
Chef on the Road travels to Two Brothers Organic Farms in rural Maharashtra for a two-day immersion into organic farming as lived practice—walking the farm, cooking with the harvest, and learning alongside the Hange brot…
Facilitated by Khakhi Tours, this slow, story-rich walk through Worli Koliwada traces Mumbai’s original fishing village where faith, livelihoods, and everyday life continue to unfold at the edge of the sea.
