Salt, According to Taste
Cooking, like translating, sits at the liminal intersection between what can be measured and what is driven by instinct.
Features
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.
Making Well-rounded Nutrition Exciting at an Afterschool Centre in Ahmedabad
At Vidyun, an afterschool centre with a robust meals programme, children are learning about nutrition, science, and food history along with their evening snacks.
Neiwekha Akami Is One of the Last Paddy Farmers Preserving Aged Rice
In Nagaland’s Losami village, Neiwekha Akami is one of the last paddy farmers preserving aged rice.
Anumeha Yadav’s picture book asks—‘what are we doing to our rich food diversity, our seeds?’
Based on her investigative series on the central government’s rice fortification programme, ‘Our Rice Tastes of Spring’ highlights why the locals’ right to control their own food systems matters.
What Are Seeds, When Not Sold?
Oishika Roy explores experiences of seed savers and scientists to gather proof of relationships between people and seeds beyond that of money: generational, and through the principle of commons.
Eating Singju and Kangsoi in Delhi’s Humayunpur
In the changing landscape of Delhi’s Humayunpur neighbourhood, migrants from Manipur assert their food identities.
The Slow Disappearance of Karal Meen from Rameshwaram’s Fish Markets
Industrial demand is making one of the most affordable species of fish along the east coast of India more expensive. E. Haripriya explores what these ripple effects mean for local kitchens in Rameshwaram, Tamil Nadu.
For Rakesh Koli, Time Moves Differently Out at Sea
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…