A chef unearths troubling family secrets in a post-colonial romance harking back to the British Raj

Shashi Warrier

· Jul 29, 2019 · 05:30 pm

China needs to go easy on salt to avoid worsening a health crisis

Monique Tan, The Conversation

· Jul 21, 2019 · 09:30 pm

Ultra-processed foods have been villainised for years – but they’re not all bad

Sylvain Charlebois and Janet Music, The Conversation

· Jul 17, 2019 · 11:30 pm

Watch: ‘Bengali auntie’ Sawan Dutta is now singing her way through South Indian recipes

Scroll Staff

· Jun 22, 2019 · 05:00 pm

Beyond palak and methi, there are many Indian greens waiting to be rediscovered

Sharmila Vaidyanathan

· May 25, 2019 · 11:30 am

Kababs, kulfis, qormas: Forgotten recipes from Shah Jahan’s kitchens get a second life in this book

Salma Yusuf Husain

· May 18, 2019 · 11:30 am

When all of Indian food is obsessed with digestion, why are only Bengalis the butt of jokes?

Priyadarshini Chatterjee

· May 15, 2019 · 11:30 am

Watch: A Chinese blogger tried to eat a live octopus, but ended up getting attacked by it

Scroll Staff

· May 10, 2019 · 09:59 am

Step aside, Swiggy and Zomato. WhatsApp is the new way to buy and sell food in Bengaluru

Akhila Ranganna

· May 06, 2019 · 11:30 am

A new cookbook cracks the code: Good Indian food needn’t be authentic, it just has to be Indian-ish

Anisha Rachel Oommen Aysha Tanya

· May 02, 2019 · 11:30 am

The family that built Delhi’s iconic Khan Chacha is looking to a future away from it

Akhil Sood

· Apr 22, 2019 · 11:30 am

In Kolkata, rice-obsessed Bengalis are being pushed to think out of the basmati box

Chandrima Pal

· Apr 10, 2019 · 11:30 am

Should veganism receive the same legal protection as a religion?

Jonathan Seglow, The Conversation

· Apr 05, 2019 · 11:30 pm

Chai and chillies: What food choices reveal about changing British Muslim identity

Riyaz Timol, The Conversation

· Apr 04, 2019 · 09:30 pm

As Pondicherry’s Creole food fades from restaurants, a Kannadiga home chef has become its evangelist

Priyadarshini Chatterjee

· Apr 03, 2019 · 11:30 am

From Thandai to Puran Poli: Every Holi treat has a colourful story behind it

Priyadarshini Chatterjee

· Mar 21, 2019 · 10:30 am

Why do so many Indians eat cold, stale food at the start of spring?

Priyadarshini Chatterjee

· Mar 16, 2019 · 11:30 am

Culture on a plate: These thalis offer a small glimpse of India’s culinary diversity

Pranjali Bhonde

· Mar 10, 2019 · 11:30 am

Cooking with leaves: How every Indian state adapted the age-old culinary technique to suit its taste

Priyadarshini Chatterjee

· Feb 26, 2019 · 11:30 am

Lassi, moringa, pepper: A Coimbatore man is winning awards by infusing Indian flavours in chocolates

Sharmila Vaidyanathan

· Feb 24, 2019 · 11:30 am