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.
This rice-based drink is consumed in the hills of Dahod and Panchmahal in Gujarat.
This kadhi made with glueberry blossoms is still consumed during the brief period of spring in the northeast regions of Gujarat.
This hand-pounded masala paste is often used in dishes prepared by the Garasia, Dungri Garasia, and Bhil communities in northeast Gujarat.
Bruised tomatoes, cauliflower stems, orange peels—what we dismiss, Arina Suchde wants you to begin redeeming. In this excerpt from The No-Waste Kitchen Cookbook, she makes a case for our everyday food scraps as the begin…
For the Mahar and Mang communities in Maharashtra, meat was never easily available. When one came upon some, it would be made to last long enough, every bit of offal and fat put to use.
Delhi’s food is tied to several happenings from the city’s tumultuous past. In ‘From the King's Table to Street Food’ Pushpesh Pant offers a delightful account of each of these periods, including that of the Sultanate.
Stories of growers, geopolitics, and even fruit flies, Sopan Joshi’s ‘Mangifera Indica’ describes multiple aspects of India’s most beloved fruit.
By following Syeda’s journey—from trimming the loose threads of jeans to cooking namkeen, and from shelling almonds to making tea strainers—Neha Dixit tries to capture the lived realities of the…