Kai Chutney from Odisha is one of the latest food items to receive the Geographical Indications (GI) tag in India. As GI-tagged foods appear in news headlines and on supermarket shelves, Ranjana Sundaresan gets to the bo…
At the Kasimedu fish market in Chennai, fisherfolk are seeing a decline in their catch. Throvnica Chandrasekar captures the sights and smells of the market, and examines the reasons for the dwindling fish along the coast…
It’s in the peak of winter that the sap of the date palm trees is sweetest. Sharing their own memories of eating nolen gur in winter, the co-founders of Earth Story Farms talk to Throvnica Chandrasekar about making date…
In this chapter of 'Why Cook’, Archana Pidathala tells us about Vishalakshi Padmanabhan, founder of Buffalo Back Collective in Bangalore. Vishala’s guiding principle for the organic store is rooted in the food ethic she…
It is in the Matunga market in Mumbai that chef Ashwini Pai learnt how to identify a fresh and tender jeev kadgi. She writes on the seasonal produce essential to Mangalorean cooking, and how the market connects her to th…
Generations of Malayalis have grown up with Mrs K.M.Mathew’s treasured cookbooks. Read the foreword of her latest book, Mrs K.M. Mathew’s Finest, by her daughter Thangam Mammen. In a short interview with her, we discover…
Certain food memories linger in a community’s collective consciousness long after the food itself may have disappeared from people’s plates and farmers’ fields. Sohel Sarkar writes on the farming songs and rituals that h…
Usha Rayalu, who co-founded The Manduva Project with Neha Alluri, says the central courtyard for which the brand is named was where women in their family could be themselves.
Through her practice, artist Rajyashri Goody probes the perversions of caste in India, and how food forms a locus where the interplay of power and powerlessness is unfortunately most evident.
Like most other things at 1Shanthiroad,an arts space in Bangalore,the kitchen is open to all. Suresh Jayaram remembers bright flavours from his childhood, and talks about how his family’s affinity towards feeding influen…
Between March and May this year, Riddhi Dastidar knocks on the doors of Mazdoor Kitchen,a welfare initiative that feeds Delhi’s labourers and homeless,many times. During these visits, they unravel a story of persistent s…
The founding team of Tenacious Bee Collective, working in Himachal Pradesh and Kashmir, talk of their quest for raw Himalayan honey and where it has taken them.