While women from certain communities in Goa are barred from the home and kitchen during menstruation, they are allowed to
Kai Chutney from Odisha is one of the latest food items to receive the Geographical Indications (GI) tag in India.
At the Kasimedu fish market in Chennai, fisherfolk are seeing a decline in their catch. Throvnica Chandrasekar captures the sights
It’s in the peak of winter that the sap of the date palm trees is sweetest. Sharing their own memories
In this chapter of 'Why Cook’, Archana Pidathala tells us about Vishalakshi Padmanabhan, founder of Buffalo Back Collective in Bangalore.
It is in the Matunga market in Mumbai that chef Ashwini Pai learnt how to identify a fresh and tender
Generations of Malayalis have grown up with Mrs K.M.Mathew’s treasured cookbooks. Read the foreword of her latest book, Mrs K.M.
Certain food memories linger in a community’s collective consciousness long after the food itself may have disappeared from people’s plates
Usha Rayalu, who co-founded The Manduva Project with Neha Alluri, says the central courtyard for which the brand is named
Through her practice, artist Rajyashri Goody probes the perversions of caste in India, and how food forms a locus where
Like most other things at 1Shanthiroad,an arts space in Bangalore,the kitchen is open to all. Suresh Jayaram remembers bright flavours
Between March and May this year, Riddhi Dastidar knocks on the doors of Mazdoor Kitchen,a welfare initiative that feeds Delhi’s