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food
The Raw and the Cooked
Hartosh Singh Bal
Human evolution may have gained much from the extra energy cooking made available
The Pakoda Parallels
No matter how distinctive our regional cuisines, we are more like each other than we know
Find the Rich, Feed the Poor
According to the Economic Survey, 40-55 per cent of PDS stocks are diverted to the open market
Headgear Biriyani
With Kanimozhi’s endorsement, a new variety of biriyani has Chennai digging in heartily
The Conspiracy of Chefs
Chefs are coming together to change the way we eat. So get ready for tandoori chicken served on a bed of saffron rice khichdi.
Reader’s Digest
Mita Kapur’s book is another addition to the feast of books that present food as memoir, politics and history
Save What You Savour
The uniquely spicy flavours of Mudaliar food are in danger of being lost to future generations. Thankfully, some cuisine conservationists are at hand
Food Craft for Fussy Eaters
A mother’s blog on inventive enticements for picky children is making waves globally.
Confessions of a Chef
“Many people who have eaten Sanjeev Kapoor’s food aren’t impressed. But the man can rake in TRPs and sell books.”
Scent of History
World cuisine may take you places. But reminders of the past and our own nativity lie in foods which are sadly being fast forgotten.
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