Going beyond xacuti and cafreal, an old cookbook serves the delights of Goan Catholic cuisine

The ‘Goan Cookbook’ by Joyce Fernandes has been the kitchen guide for Goans over the past few decades.

Anisha Rachel Oommen

 & 

Aysha Tanya

· Oct 11, 2018 · 11:30 am

In a 75-year-old Chitrapur Saraswat cookbook, you can see food influences from across India

For the community that has a long history of migration, the ‘Rasa Chandrika’ is still as valuable as it was in 1943.

Anisha Rachel Oommen

 & 

Aysha Tanya

· Sep 06, 2018 · 11:30 am

Have you cooked a Ding-Dong or Ding-Ding? This Indian recipe book from the 1800s shows you how

The ‘Madras Cookery Book’, written to introduce early British settlers to Indian life, is sprinkled with practical advice that is relevant even today.

Anisha Rachel Oommen

 & 

Aysha Tanya

· Aug 03, 2018 · 11:30 am

This old Parsi cookbook is as singular as the community whose recipes it documents

‘The Time & Talents Club Recipe Book’ contains 2,000 recipes, is 500 pages long, and dispenses wisdom from Shakespeare and Voltaire.

Anisha Rachel Oommen

 & 

Aysha Tanya

· Jun 13, 2018 · 11:30 am

Ignore celeb chefs’ paneer recipes and read this old cookbook if you want to learn Mappila cuisine

‘Malabar Muslim Cookery’, published first in 1981, is still cherished, especially by NRIs wanting to recreate a taste of home.

Anisha Rachel Oommen

 & 

Aysha Tanya

· Apr 21, 2018 · 11:30 am

To learn the secrets of East Indian food, you need to read this rare committee-written recipe book

‘The East Indian Cookery Book’ painstakingly documents family recipes, which are closely-guarded and only passed down through the generations.

Anisha Rachel Oommen

 & 

Aysha Tanya

· Mar 16, 2018 · 11:30 am

This recipe book is still a Bible for Syrian Christian cooks, 44 years after it was first published

The first part in a series that looks back at old community recipe books, which played a role as beacons in kitchens around India.

Anisha Rachel Oommen

· Feb 05, 2018 · 11:30 am

The secrets of a scrumptious Bohri thaal, as revealed by two home cooks

Fact No. 1: A Bohri thaal is never served unless eight people sit down together.

Anisha Rachel Oommen

· Jun 25, 2017 · 11:30 am

From prawn curries to fasting food, how Indians eat their mangoes (and have them too)

As we add mango to innovative dishes, we are also becoming distant from the rich culinary heritage around it.

Anisha Rachel Oommen

· Jun 15, 2017 · 11:30 am

Meet the anonymous Indian blogger who has built a food video empire with only a digital camera

Hebbar’s Kitchen’s Facebook videos, shot in a home in Australia, got a few million views less than the media giant Times of India.

Anisha Rachel Oommen

· May 22, 2017 · 11:30 am

Bengaluru can’t get enough of a humble bean, whether in barfi or in pani puri

Avarekai, the hyacinth bean, is loved everywhere from China to Rwanda – but it has the aroma of Bengaluru.

Anisha Rachel Oommen

· Jan 20, 2017 · 03:30 pm