Gayatri Desai, chef and founder at Pune’s experimental kitchen and fermentary Ground Up, talks about the unique flavour of ferns
Tabish Rafiq Mir has spent his life eating in Srinagar through political clampdowns and military violence. He recommends some spots
These succulent, often reddish-yellow fruits, offer a delightful crunch and a subtly sweet-and-tart taste.
My mother knew where to pinch a crab to unravel its innards.
Speaking to women about their food cravings and aversions during pregnancy and postpartum, Yamini Vijayan examines changing tastes and why
शाहू पाटोळेंनी ‘अन्न हे अपूर्णब्रह्म’ लिहून झाल्यावर तब्बल नऊ वर्षांनी म्हणजे 2024 साली त्याचं इंग्रजी भाषांतर प्रकाशित झालं आहे. मुख्यधारेतल्या
Nine years after Shahu Patole wrote ‘Anna He Apoorna Brahma’ in Marathi, its translation in English was published in 2024.
For the Mahar and Mang communities in Maharashtra, meat was never easily available. When one came upon some, it would
How to eat more attentively in an increasingly warming world.
Delhi’s food is tied to several happenings from the city’s tumultuous past. In ‘From the King's Table to Street Food’
The wait for mangoes, a cooling finger millet drink, one hundred coconuts. Abhijit Mohanty documents how summer festivals in Malkangiri,
In this anthology-style feature documenting the fraught relationships between food and labour in India, Mukta Patil gathers perspectives from journalist