Clik here to view.
Jack of All Fruits
The jackfruit is slowly making a comeback, featuring on restaurant menus and starring in food festivals, claiming its throne as Miracle Fruit. Shirin Mehrotra explores its many versatile forms in...
View ArticleClik here to view.
Kitchen Basics: 9 Chefs Share Their Secrets
There are dishes like the Malabar parotta, that at first glance, appear complicated to attempt (and rightly so) – and then there are those that seem simple, straightforward, almost effortless, but are...
View ArticleClik here to view.
Patrel: A Homecoming
Sana Javeri Kadri nurses a lingering sense of displacement between her two homes, in Oakland and Mumbai. And like for many Indians living abroad, it is food that offers a sense of home, even if home...
View ArticleClik here to view.
Cooking for Anoushka
#1000Kitchens is a series that takes you into kitchens all over the country, documenting heirloom recipes that tell a story. In this instalment, we visit Gautam John as he cooks a meal for his...
View ArticleClik here to view.
A Sandwich at the End of the Universe
Harish Alagappa examines the role that food plays in creating fictional worlds, whether utopian, dystopian or something in between. It is true I have not seen the earth nor men, but in your books I...
View ArticleClik here to view.
Food Writing 101
Leading up to our first ever food writing workshop, we’ve been thinking a lot about the writers and books that have made an impression on us. The ones that made us sigh with delight at a turn of...
View ArticleClik here to view.
What's in a Name? Samosa, Singara & Semantics
What does it mean now that America knows the difference between a singara and a samosa? Mayukh Sen, an Indian-American writer, grapples with his many identities. "That's a beautiful name," my friend's...
View ArticleClik here to view.
Rice Matters: All Your Burning Questions About Rice Answered
In What Would Nigella Do we explore the basics of cooking and being comfortable in a kitchen. The title is a hat-tip to our favourite home cook who approaches cooking with resourcefulness,...
View ArticleClik here to view.
Ancient Future Foods: Can Looking Back Save our Future?
Can looking back save our future? Simrit Malhi on why the current food trend might actually be centuries old. You shop at the local farmers market — mostly seasonal and always in the organic section....
View ArticleClik here to view.
Mutton Stew in a Malabar Kitchen
#1000Kitchens is a series that takes you into kitchens all over the country, documenting heirloom recipes that tell a story. In this instalment, we visit Kathija Hashim in Kannur, a quiet, charming...
View ArticleClik here to view.
Road Map to the Onam Sadhya
Aysha Tanya decodes the Onasadya. Whether you're cooking one or eating at one, here’s what you need to know.It is a quiet Sunday afternoon in Kerala, and my mother and I are on our way into town when...
View ArticleClik here to view.
What To Eat When You're Expecting
Rituparna Roy talks to mothers, grandmothers and nutritionists around the country as she documents prenatal dietary traditions across communities in India.“You can eat everything, but avoid shell fish...
View ArticleClik here to view.
Flour & Water: Afghani Bakeries in the Heart of Delhi
Richa photographs the Afghani bakeries that are hidden away in Delhi's crowded Lajpat Nagar. The Afghan nanwai is a small, warm room, smelling faintly of yeast. A man wielding an enormous pair of tongs...
View ArticleClik here to view.
Lost in Vietnam: An Illustrated Guide to Phú Quốc's Best Eats
Vietnamese food draws from its French colonial past — so you’ll find pâtés and baguettes (though softer on the inside while still retaining that crusty exterior that is characteristic of a traditional...
View ArticleClik here to view.
Feeding the Goddess: Durga Comes Home to Khichudi
The bhog is a poignant, if fleeting, moment where the complex social matrices of caste and class are set aside for a community feast, writes Bedatri Datta Choudhury.There is no way of describing the...
View ArticleClik here to view.
Two Degrees of Separation: Living Lightly in the Kutch
Anisha Rachel Oommen visits the grasslands of Kutch to sample Banni mawa and camel milk, and finds an unlikely lesson in sustainable living.It is 9 am in the flat grasslands of Kutch. The road shimmers...
View ArticleClik here to view.
The Untold Story of Indian Ghee
Ghee is the cornerstone of several cuisines in India. However, little is known about its regional variants. Aditya Raghavan explores the nuance and terroir of ghee.The most interesting ghee I have...
View ArticleClik here to view.
Deepavali in Little India
East of the Serangoon River, is Singapore's Little India. Home to traditional Indian commercial and cottage industries, neighbourhood shops, temples, churches and mosques, jostle for space alongside...
View ArticleClik here to view.
Got Milk?
In What Would Nigella Do we explore the basics of cooking, food trends, and food systems of the world. The title is a hat-tip to our favourite home cook who approaches life with resourcefulness,...
View ArticleClik here to view.
Malai par Eeda at Katy's Kitchen
Malai par Eeda, a Parsi dish, is a more indulgent, generous take on the English coddled eggs. In this instalment of 1000 Kitchens, we visit Kurush Dalal to learn more about his two passions, culinary...
View ArticleClik here to view.
Chuck that Kiwi: Check these Native Fruit Instead
Simrit Malhi is a fruit whisperer. Here, she shares some of that hard-earned field wisdom about a few lesser-known indigenous fruit, alongside some much-loved varieties. Most importantly, you will...
View ArticleClik here to view.
The Secret Life of Herbs in the Trans-Himalayas
Ecologist Anisha Jayadevan cooks with the beautiful, otherworldly plants of the Trans-Himalayas.Finding a spot to light a gas stove in the Trans-Himalayas of Himachal Pradesh is proving to be...
View ArticleClik here to view.
A Winter Tradition: Plum Cake at Thomsons Bakery
A December stroll down Gover Road, in Bangalore, is a treat for the senses. 100-year-old trees sway in the winter breeze, and the air is filled with the faint aroma of plum cakes. You know Christmas is...
View ArticleClik here to view.
On Gur: Sweetness & Light
In the city of Kolkata, it is universally acknowledged that nolen gur, date palm jaggery, is the very elixir of life. The earliest memory I have of my grandmother is her hands. The skin lucent against...
View Article
