Food
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Food history: How European nations incorporated coconut into their cuisines, especially sweets
Constance L Kirker Mary Newman
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In Delhi’s Muslim areas, the vibrant food culture has a hidden ingredient: religious segregation
Saiyid Ashraf Husain Jafri
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From weddings to funerals, Iran war has hit life in India
Kritika Pant Rokibuz Zaman Tabassum Barnagarwala Nolina Minj
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The guava’s whisper: Recovering stories for a post-Western world
Zakir Kibria
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Food history: How cooked cannabis and cannabis-infused dishes became popular around the world
Bradley J Borougerdi
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A bittersweet archive: The history of sohan halwa
Neha Vermani
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‘Ice pits’ in the deserts of Persia to gelato: The long history of the world’s favourite dessert
Garritt C Van Dyk, The Conversation
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Goan bhaji-pão, samosa, alsande tonak: How a practising Jain discovered a ‘vegetarian Goa’
Rachana Patni
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Cutting down on ultraprocessed food improves health among the elderly, says study
Moul Dey, The Conversation
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Amid hunger and poor nutrition, India’s food waste is feeding a disastrous loop
Pranjali Chowdhary, Institute for Governance and Sustainable Development, India Shivang Agarwal, Institute for Governance and Sustainable Development, Washington DC
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Why strict diets won’t result in long-term weight loss
Chloe Casey, The Conversation Sarah Hillier, The Conversation
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Chapati, ugali, pilau: How Mombasa’s street food was shaped by colonial trade and modernisation
Devin Smart, The Conversation
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An alchemy of grief: In cooking, I seek out flavours, forgotten memories and my father
Mandakini Menon
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Food coma: Noodles swirling in a broth with chicken and vegetables, thukpa tucks me in on the inside
Raghav Kakkar
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Food coma: The warmth of a home-made meal of mutton jhol and fish chops
Shreya Das
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Food coma: Mastering the humble mixed vegetable labra
Rokibuz Zaman
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Food coma: The delectable flavours of adulting
Sneha
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Food coma: My search for the perfect wada pao ended in a Delhi market
Kritika Pant
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Food coma: Pork sandwiches in sleet-struck Darjeeling that could never be repeated
Arunava Sinha
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Food coma: Ponk, the tender taste of winter
Naresh Fernandes