cuisines

I Eat, Therefore I Am

Shylashri Shankar

With the hedonist at the high table, many are putting their money where the mouth is

The Spice Route

Amita Shah

What’s it about Thalassery biryani

Why We Love Dogs, Eat Pigs, and Wear Cows

Sonali Acharjee

The psychology behind carnism

Taste Is Emotional

Shylashri Shankar

What happens when you eat chocolate fondant

What Have You Got in the Fridge?

Shylashri Shankar

How the refrigerator keeps generational attitudes towards food intact

The Inheritance of Taste

Shylashri Shankar

The pleasures of feasting on food memoirs

Have You Burnt Your Mouth?

Shylashri Shankar

The triumphs and tragedy of Dalit food

Alain Passard: In His Elements

Nandini Nair

For Alain Passard, it is all about earth and water, air and fire. The iconic French chef talks about his culinary journey in a conversation with Nandini Nair

Mother’s Kitchen

Ullekh NP

Tracing the taste of Lucknow to the ancestral history of a dutiful daughter

Between Fiction and Food

Shylashri Shankar

Society and cultural identity in the culinary experience of regional imagination

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cuisines

I Eat, Therefore I Am

The Spice Route

Why We Love Dogs, Eat Pigs, and Wear Cows

Taste Is Emotional

What Have You Got in the Fridge?

The Inheritance of Taste

Have You Burnt Your Mouth?

Alain Passard: In His Elements

Mother’s Kitchen

Between Fiction and Food

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