Cuisine
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A new book on Mumbai’s food history examines how Gujarat’s nasto and undhiyu gained popularity
Pronoti Datta
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How did Rampuri khichdi made with Urad dal become a staple for both nawabs and common people?
Tarana Husain Khan
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What is ‘Indian food’ anyway? Even the epics revealed little of the menu, wrote Buddhadeva Bose
Buddhadeva Bose
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Currying on: The South Asian diaspora has owned a racial slur and turned it into a potent metaphor
Mridula Nath Chakraborty, The Conversation
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Why Masterchef’s reason for eliminating a contestant has Malaysians and Indonesians up in arms
Gaik Cheng Khoo, The Conversation
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The secrets of a scrumptious Bohri thaal, as revealed by two home cooks
Anisha Rachel Oommen
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How French cuisine was toppled as the king of fine dining
Paul Freedman, The Conversation
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WWH Tribal Lunch in Aarey Milk Colony
Scroll Staff
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Sunny Side Up at Cooperage Ground
Scroll Staff
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Delicacies of the North East with Gitika’s Pakghor
Scroll Staff
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Authentic Pathare Prabhu Meal with Kalpana’s Kitchen
Scroll Staff
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Restaurant Week India
Scroll Staff
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Why I love Pakistani biryani: A note of appreciation from an Indian foodie
Shaira Mohan