Food & Public Distribution
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Indian X’mas bakes: Have you tried a boozy Allahabadi cake, Pondicherry’s vivikam or Goa’s baath?
Priyadarshini Chatterjee
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Video: Thums Up has turned 40 and is still the number one cola in India. Here’s why
Ramakrishnan M
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Keeping them sweet: Three bakers in Mumbai reveal their bill of fare for this Christmas
Sruthi Ganapathy Raman
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How the Ganga-Jamuna tehzeeb enriched Lucknow’s cuisine (and why it’s better than food in Lahore)
Chand Sur and Sunita Kohli
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The nectar of Indian gods, mead is staging a comeback thanks to a Pune-based meadery
Zinnia Ray Chaudhuri
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Watch: Is Barack Obama the first US President to have his own dal recipe? He certainly thinks so
Scroll Staff
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Video: How much salt is too much salt for the human body?
Ramakrishnan M
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The amazing story of the chef-conman who first made America fall in love with curry
Arup K Chatterjee
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The universe of Bengali sweets was vast even before the roshogolla arrived with the Portuguese
Priyadarshini Chatterjee
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Video: The ‘miracle rice’ that saved millions of Indians from going hungry in the 1960s
Ramakrishnan M
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What’s better than Instagram photos of food? An illustrated travel journal of culinary adventures
Zinnia Ray Chaudhuri
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Food feuds in India: Not just the rosogolla, the sambar also has dodgy origins
Shoaib Daniyal
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Watch how a YouTube chef from Japan cooks up tiny gourmet meals in her mini kitchen
Barcroft TV
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Video: West Bengal wins Geographical Indication tag battle over rosgulla with Odisha
Reuters
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From eating cotton balls to tape worms: A short history of dieting fads over the years
Melissa Wdowik, The Conversation
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The world now swears by turmeric. So why are some Indian communities loath to use it?
Marryam H Reshii
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A Garo woman’s YouTube channel is exploring North Eastern cuisine, one tribal kitchen at a time
Sharanya Deepak
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Chuck that kiwi: It’s time Indian restaurants and homes try these mouth-watering native fruit
Simrit Malhi
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How women use food to negotiate power in Pakistani and Indian households in the UK
Punita Chowbey, The Conversation
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‘Pastry is like chemistry’: A French bakery in Srinagar perfects new confections in a lab
Ipsita Chakravarty