Food
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In a painting of Jehangir’s turkey, a glimpse of the complex history of food
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For the millions of Indians travelling abroad, food lessons from Gandhi, Vivekananda and Mamata
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India can secure the future of its faltering tea industry only by learning from the past
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Why Indians have always been suspicious that their ghee is adulterated
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How Indian food helped in the fight against apartheid in South Africa
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India is losing the taste for toddy
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Feeding the hungry, reducing food waste emissions: The dual role of a global network of foodbanks
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Can’t sleep at night? It’s not just that cup of coffee but overall diet that may be keeping you up
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‘Worse than smoking’: How true are the claims ultra-processed foods are bad for health?
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Camel, goat cheese find niche but growing market in India
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I cooked Fanta Maggi and Rasgulla Chaat to find out what viral Indian street food tastes like
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Making savoury curries with sweet fruits has always been an Indian specialty
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Bengali food is baked into the lilt of its folk music
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Food and fear made for a highly corrosive cocktail in British India
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In the poetry of Amir Khusrau, food is served with style and flourish
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The story of how Hindus stopped distrusting biscuits and began eating them
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Carrots and sticks: How food was used to oppress Indian sailors on colonial ships
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Dongmo, charoti, saikala: The ingenuity of India’s little-known cookware
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How food came to the rescue of the British in India
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A 152-year-old bazaar in Kolkata holds the history of Bengali mishti’s evolution
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The chequered history of a ‘dangerous dal’ eaten by the poor across India
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What can we learn about Bengali women’s complex relationship with food from bratas?
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A search across India for food that is cooked on stones
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In Sukumar Ray’s hilarious poems, food was always served with a side of commentary
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When turtle soup was a marker of social status in India
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From teabags to spinach extract: Indians have always found creative dyes to colour their food
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What do ghosts in Bengal eat?
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The legend of Indian khansama has become a hodgepodge of fact and fiction
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Bengali food is deeply influenced by Tagore, but not the one you think
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The history and diversity of picnic food in India, from the Mahabharata to the British Raj
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How immunity-boosting food became a part of monsoon festivals in India
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Thank Mughal love for fruit for murabba’s popularity in India
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The delicious story of how Milkmaid became the byword for condensed milk in India
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What explains Indians’ love for churan?
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The long history of fragrant food in India, from massaging hens with musk to cooking in leaves
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‘We call it anda bhurji’: How the Indian subcontinent discovered Persian khagina and made it its own
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From gobi aloo to gobi manchurian: Celebrating 200 years of the cauliflower in India
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Dulaler Taalmichhri: The untold story of how a brand of palm candy made Bengal fall in love with it
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‘Mahua saved our lives’: The social and culinary legacy of an edible flower in India
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The mystery of why the British created a stew after the town of Burdwan in Bengal
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The amazing story of the chef-conman who first made America fall in love with curry
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Coronavirus has given Indian ‘foodies’ a chance to become genuine ‘food lovers’
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A top Indian chef’s guide to stocking your kitchen during coronavirus lockdown
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Even before coronavirus, Indian women were passing down secrets of quarantine cooking
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Beyond palak and methi, there are many Indian greens waiting to be rediscovered
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When all of Indian food is obsessed with digestion, why are only Bengalis the butt of jokes?
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A new cookbook cracks the code: Good Indian food needn’t be authentic, it just has to be Indian-ish
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In Kolkata, rice-obsessed Bengalis are being pushed to think out of the basmati box
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As Pondicherry’s Creole food fades from restaurants, a Kannadiga home chef has become its evangelist
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From Thandai to Puran Poli: Every Holi treat has a colourful story behind it
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Why do so many Indians eat cold, stale food at the start of spring?
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Culture on a plate: These thalis offer a small glimpse of India’s culinary diversity
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Cooking with leaves: How every Indian state adapted the age-old culinary technique to suit its taste
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Lassi, moringa, pepper: A Coimbatore man is winning awards by infusing Indian flavours in chocolates
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Though religion and food are at loggerheads in India, a cookbook brings them together with humour
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Winter food in India is incomplete without fresh beans like cholia and averakai
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After Darjeeling tea, can Darjeeling coffee be the next big thing?
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Winter food: Discovering Lucknow’s obscure black carrot halwa – and Delhi’s rarer white version
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An Indian chef is giving Las Vegas a taste of Kerala’s toddy shop food
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A German married to a Bengali has won a major award for her food blog that combines the two cuisines
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A new cookbook shows there’s more to Rajasthani cuisine than Daal Bati Churma and Gatte ki Sabzi
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This no-frills cookbook is the ideal beginner’s guide to South Indian food
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From Shahi Tukda to Dahi Toast: How Indians desi-fied humble white bread
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Paneer has sadly eclipsed other native Indian cheeses like kalari, chhurpi and churu
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The story of how India fell in love with Chinese food
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Going beyond xacuti and cafreal, an old cookbook serves the delights of Goan Catholic cuisine
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In the Caribbean, a scion of the Naipaul-Capildeo family is fusing rum with Indian tea
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Steak and biriyanis: As beef goes off the menu in much of India, Kolkata can’t seem to do without it
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Delicious memories: How a cookbook published in the US in 1969 left its mark on Indian food writing
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In a 75-year-old Chitrapur Saraswat cookbook, you can see food influences from across India
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Porkaholics, Pork Lovers and Porkaddicts: A peek into a growing culinary subculture in India
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Why the sandesh is the perfect representation of cultural reforms in 19th-century Calcutta
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The forgotten story of India’s Julia Child who went from being a homemaker to food writer to TV chef
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Have you cooked a Ding-Dong or Ding-Ding? This Indian recipe book from the 1800s shows you how
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The return of the nadru: How Kashmir’s beloved root vegetable made a comeback into its kitchens
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From night jasmine to banana blossoms: India’s centuries-old love affair with edible flowers
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A restaurant on the India-Pakistan border is building bridges between the nations with food and art
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This old Parsi cookbook is as singular as the community whose recipes it documents
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The world on a plate: Why pop-ups are the flavour of the season for top chefs in India and Sri Lanka
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Wonder fruit kokum is finding new fans, thanks to some restaurants and skincare companies
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Why Kerala’s Mappila cuisine needs evangelists like Abida Rasheed
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Ignore celeb chefs’ paneer recipes and read this old cookbook if you want to learn Mappila cuisine
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From Bengal to Gujarat, this is what Indians eat and drink to beat the oppressive summer heat
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From chicken korma to sarson ka saag: Can Indian dishes be turned into light salads?
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An Indian-American woman who spent years rejecting Indian cuisine has become its unlikely champion
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To learn the secrets of East Indian food, you need to read this rare committee-written recipe book
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How a Yemeni rice dish became Kerala’s favourite biryani
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Behind that viral video of a vada maker is a common sense idea and a determined Indian
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This recipe book is still a Bible for Syrian Christian cooks, 44 years after it was first published
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Fascinated by Kolkata and Bengali food, a British journalist wrote an ode to them in a cookbook
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On Makar Sankranti, the one thing that ties festivities across India is seasonal eating
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No more chicken tikka masala? Britain’s beloved curry houses are dying out after Brexit
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How a novice cook became one of India’s most popular food bloggers and a published author
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Indian X’mas bakes: Have you tried a boozy Allahabadi cake, Pondicherry’s vivikam or Goa’s baath?
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Egg appams, potato curry and roast chicken: Christmas food in India is more than just plum cake
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The amazing story of the chef-conman who first made America fall in love with curry
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The universe of Bengali sweets was vast even before the roshogolla arrived with the Portuguese
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What’s better than Instagram photos of food? An illustrated travel journal of culinary adventures
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A Garo woman’s YouTube channel is exploring North Eastern cuisine, one tribal kitchen at a time
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‘Pastry is like chemistry’: A French bakery in Srinagar perfects new confections in a lab