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food

First Person Servings

Shylashri Shankar

Travelling in time in search of the lost taste

The Year of Dining In
Shylashri Shankar

The rule of the home kitchen

Travels of a Fish
Ranjit Lal

How the British introduced the trout to Indian waters

Morel Value
Nikita Doval

Look who’s investing in luxury mushroom

Inside the Millennial Kitchen
V Shoba

Easy fixes and ready-to-cook culinary aids are the flavour of the season

The Art of Eating
Kaveree Bamzai and Lhendup G Bhutia

How Pandemic has changed our food habits

A Matter of Taste
Shylashri Shankar

Connecting flavours with travel and science, memories and emotions

Meaty but Meatless
Lhendup G Bhutia

An experiment in taste has already become an opportunity in the food market

Kitchen Confidential
Ullekh NP

Thousands of women-run home kitchens that popped up during the lockdown show no signs of going away

The Spice Route
Shylashri Shankar

What makes you enjoy your green chilli so much

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