In Bene Appetit, Esther David, a Bene Israel Jew herself, records traditions and closely guarded recipes from Jewish communities from
At Little Flower Farms, a lush biodiverse site in Kerala, they serve guests fresh produce from their garden. They speak
Eking out an income since she turned 90 has given Harbhajan Kaur, the entrepreneur of Harbhajan's,Bachpan Yaad Aajaye, joy and
Ammo Angom writes about the vanishing markets sprouting at Ima Market’s margins.
While India has a rich and diverse culture around cooking dried fish, it hasn’t been celebrated owing to its fraught
Reviving native seeds in India is an uphill task. But recognising the importance of preserving indigenous knowledge, OOO Farms works
Moving across continents makes everyday practices such as cooking and feeding much more self-conscious, Krishnendu Ray tells us. A renowned
Although making hot-processed coconut oil is challenging, Purvina’s team is passionate about preserving Kerala’s traditional oil-making techniques. Catch a glimpse
Stepping outside the framework of food as celebration alone, Dr. Dolly Kikon looks at culinary cultures through the lens of
In a school in rural Maharashtra that is rooted in the philosophy of open education, food is seen not just
Recalling a potluck in Suratgarh for which she took a dabba of hot thenkuzhal, Meera Ganapathi contemplates the unspoken rules
In the opening chapter of the book, author Indranee Ghosh writes about her grandfather’s culinary adventures in Cherrapunji, where he