Food
-

Food coma: Podom jillu, made of rice and chicken roasted in sal leaves, is an Adivasi delicacy
Nolina Minj
-

Food coma: Mussels and mutton to rabbit and fishball – my year in stews
Sayari Debnath
-

Food coma: Three ways to love a dal
Amrita Dutta
-

Food coma: Christmas feasts are a reward for surviving the year
Divya Aslesha
-

A new book on Mumbai’s food history examines how Gujarat’s nasto and undhiyu gained popularity
Pronoti Datta
-

A healthy gut is the secret to a good night’s sleep
Manal Mohammed, The Conversation
-

How cavity-causing bacteria thrive on sugar
José Lemos, The Conversation Jacqueline Abranches, The Conversation
-

Two easy-to-make dishes from a new book of recipes for nothing but chicken curries
Suki Pantal
-

‘She balled the rice in my plate / I gripped the rosary’: These poems are a gastronomical journey
Nithya Mariam John
-

EU changes rules but consumers are savvy enough to tell a burger apart from a ‘veggie burger’
Friederike Döbbe, The Conversation Emilia Cederberg, The Conversation
-

From dining cars and pantries to packaged meals: The long journey of railway food in India
Aarthi Parthasarathy
-

This book attacks the deficiency myth about what vegetarians really lack (and don’t)
Nandita Iyer
-

Food courts, air-conditioned bazaars: Santosh Desai on how the street is receding from our lives
Santosh Desai
-

Readers’ comments: Just like India has gau shalas, we need dog shalas run on a PPP model
Scroll
-

A new book on Bengaluru shows how AI and curated experiences are changing fine dining in the city
Shoba Narayan
-

‘Hara hachi bu’: The Japanese philosophy of eating until you’re 80% full goes beyond weight loss
Aisling Pigott, The Conversation
-

Why a veggie burger is considered a burger
Victoria-Elliot Bush, The Conversation
-

The eggless brownie and the conundrum of cultural purity
Rosinka Chaudhuri
-

How early vernacular cookbooks set the template for domesticity, caste purity
Sohel Sarkar, MAP Academy
-

Which vegetable oil is the healthiest? Researchers says we’re asking the wrong question
Serge Wich, The Conversation Erik Meijaard, The Conversation