In a kitchen that is housed in a structure that’s around 150 years old, Pannuli Devi enjoys cooking in copper
While Black Baza is deeply focused on conserving biodiversity, what defines the brand is its wisdom to recognise farmers as
What happens when you move far away from home, and crave for what’s familiar? With a focus on Odisha, Sharmila
Seaweed is gaining attention as a nutritious and climate-smart food. And yet, there’s very little that we know about local
On a mission to conserve heritage rice varieties, Spirit of the Earth has collected over 260 varieties of heirloom seeds.
For Kohima resident Asano Angami, the Mao Market is a noisy yet friendly space from which she learns something new
As millets enter the culinary imaginations of urban dwellers, we must centre the land on which it grows, and the
A pot, a knife, a dabba,all made far more precious because they come with the memories of people who used
Chef Rachit Kirteeman explores Chhatra Bazaar and Mal Godown,markets which have close ties,and finds that even though much has changed
Read an interview with founder Manju Vasudevan.
Do early associations of food shape our tastes and identity? Pastry chef Heena Punwani speaks to chef Thomas Zacharias about
It is by observing her family cook that Lamiya Amiruddin developed a strong understanding of her community’s rich culinary heritage.