For theatre artist Sri Vamsi Matta, cooking as an act of remembering, as performance, and as a communal experience, are
To combat the perils of indoor air pollution, The Good Stove Project builds fuel-efficient cooking stoves. Dr. Sai Bhaskar Reddy
As pro-vegetarian and vegan narratives gain gumption in India, a closer look at the ethical, environmental, and social realities of
What does it mean to be in tune with changing seasons? Janagiamma, a leader of the indigeneous Kurumba community in
Love it or hate it, its distinct aroma makes jackfruit a memorable gustatory experience. Determined to get more people to
Was the adrak halwa truly created for an ailing Nawab? Determined to find the origins of the halwa, food researcher
By adopting regenerative practices, Umrani Farms is attempting to not only grow local varieties of grapes, but also transform the
For lawyer-turned-artist Aditya Raj, painting is also a way to explore and celebrate his city. In this interview, he speaks
Professor and chef Kiranmayi Bhushi spoke to us about cooking for artists in Chicago, her grandfather’s farm in coastal Andhra
The team behind the Moonshine Honey Project cares not just about making delicious and high quality honey, but also about
Archivist Farah Yameen has spent countless hours in Delhi’s mandis. Here, she examines some of the relationships she built with
The traditional recipes used at Aamra to make pickles and chutneys have been handed down over generations. Takshama Pandit,head of