Two different sambars in a couple’s kitchen, a great-grandmother's trusty idiyappam maker, an heirloom cookbook, and more.
Forty guests,farmers, media professionals, chefs, researchers, writers and more,came together for our first-ever meetup.
For Meghalaya’s homegrown festival, we served a multi-course dinner experience of the state’s indigenous cuisine.
Inside an impromptu visit to archive a historic market dating back to the 1800s.
Through an immersive Culinary Arts curation at one of South Asia’s largest multidisciplinary arts festivals, we encouraged visitors to reexamine