Sri Vamsi Matta’s ‘Come Eat With Me’: Or, To Be Dalit and Eat
For theatre artist Sri Vamsi Matta, cooking as an act of remembering, as performance, and as a communal experience, are ways of asserting his identity and defying everyday injustices.
Stories
A Flame For The Future
To combat the perils of indoor air pollution, The Good Stove Project builds fuel-efficient cooking stoves. Dr. Sai Bhaskar Reddy Nakka, who heads the project, speaks to Tansha Vohra about empathy in design, the importanc…
Between Vegetarianism and Bans, Can We All Agree to Meat Halfway?
As pro-vegetarian and vegan narratives gain gumption in India, a closer look at the ethical, environmental, and social realities of this dialogue.
‘Keerai pori is something I enjoy during the monsoon’
What does it mean to be in tune with changing seasons? Janagiamma, a leader of the indigeneous Kurumba community in the Nilgiris, tells us that millets and bamboo are good for the monsoons.
Reclaiming a Neglected Fruit
Love it or hate it, its distinct aroma makes jackfruit a memorable gustatory experience. Determined to get more people to cook with it, Mumbai-based Eat with Better makes the unripe form of jackfruit a ready canvas for v…
Tracing the Roots of a Rampur Winter Specialty
Was the adrak halwa truly created for an ailing Nawab? Determined to find the origins of the halwa, food researcher Tarana Khan looks for clues in Rampur’s libraries, kitchens and at a local halwa festival.
The Accidental Raisin Farm in Arid Sangli
By adopting regenerative practices, Umrani Farms is attempting to not only grow local varieties of grapes, but also transform the land that it grows on.
‘I Want to Archive Everyday Spaces’
For lawyer-turned-artist Aditya Raj, painting is also a way to explore and celebrate his city. In this interview, he speaks to us about candies from his childhood, sketching in restaurants, and chicken pakodas in Karol B…
‘My Basic Tendency is to Experiment’
Professor and chef Kiranmayi Bhushi spoke to us about cooking for artists in Chicago, her grandfather’s farm in coastal Andhra Pradesh, and Lakshmi Charu,a traditional dish that’s making a comeback.