In the injustice of Bhutan’s ‘mindfulness city’, a plea to King Jigme Khesar
What underpins India’s deep education inequality?
How a young couple’s death made India and Pakistan reopen the ‘bridge to peace’ – briefly
Kele ki machchli, moong dal ke shami kebab, atte ka keema: The faux ‘meat’ dishes of Kayasth cuisine
Actor Manoj Kumar dies at 87
In a new book, violinist L Subramaniam looks at how Carnatic music developed over the centuries
With the Waqf Bill, the state brings a legal bulldozer to minority rights
Shengole, Misal: This book on food from the Marathi kitchen features two one-pot recipes
A new book studies ancient texts and ideas to identify six systems of Indian philosophy
‘All regional languages should get equal parity’: The Hindi-Tamil tussle in TN has a long history
On the third episode of Scroll Ideas, we talk to author Krish Ashok on what exactly is Indian #food.
Why does it have so many masalas?
Why are Indians so dramatic about veg and “non-veg”?
And which is the best cuisine in India.
