BOOKS ON FOOD
They Eat Meat!
“Vadodara is a strongly Hindu city, People here believe in purity. I am not too sure what this purity is,
PERSONAL ESSAY
Rail Gaadi, Rail Gaadi: My Experiences with Railway Food
Having spent much of her childhood on trains, Aarthi Parthasarthy,a self-proclaimed “railway kid”,reflects on her family’s favourite stations for tasty
CULTURE
What Makes Joida a Hotspot for Tuber Diversity?
Sumeet Kaur, founder of Spudnik Farms and tuber enthusiast, talks to Mukta Patil about these resilient root vegetables, how the
FROM THE FIELDS
A Better Future, Fuelled by Cups of Good Coffee
Attempting to bridge the growing gaps between producers and consumers of coffee, Grounds For Change addresses matters of traceability, fairness,
BOOKS ON FOOD
Memories on a Plate: Documenting Stories From 100 Indian Kitchens
Memories on a Plate, a crowd-sourced initiative by Nivaala and The Alipore Post, seeks to build a bigger kitchen,one with
FROM THE FIELDS
A Legacy of Making Preserves and Coolers on a Forest-Farm in Pauri Garhwal
Divya Chowfin, the co-founder of Himalayan Haat, speaks to Throvnica Chandrasekar about farming within a natural ecosystem, running a business
THE LOCAVORE CHAMPIONS
“The act of foraging is meant to be a collective process”
Farmer and seed-saver Sunil Bhoye tells Oishika Roy about how seeds can be preserved by storing them in earthen pots
MARKET ARCHIVES
This Sunday Market in Alibag Thrives in the Monsoon
The Thal Sunday Market is indispensable to Neil Khopkar’s family-run eatery in Alibag. Leaning into local flavours and ingredients, it
PERSONAL ESSAY
A thousand kilometres from Gaya, I learned to love the taste of its baskarel
Baskarel smells strong,sharp, pungent, earthy,when soaked in water. When ground and deep-fried upon mixing with gram flour, it’s crunchy, salty,
BOOKS ON FOOD
From the airport runway to Gurez valley, black cumin is abound in Kashmir
Black cumin is the default variety that grows all over the Kashmir valley. Though the higher the altitude, the better,
FROM THE FIELDS
“We would fill our stomachs with Udad and Khurasani leaves”
Sunil Bhoye, a farmer and conservationist from Maharashtra, talks to Shailesh Awate of OOO Farms about the demands of foraging,
FROM THE FIELDS
To Ensure High-quality Spices, Traceability is Everything
Where can our spices be traced back to? Aswin Prasannakumar and Yathi Kumar, co-founders of Nilgiri Marten Spices,talk to Yashvi