food
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Hashbrown, omelette, worms: Actor Meera Chopra claims to find insects in her 5-star hotel breakfast
Scroll Staff
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Zomato delivery personnel in Kolkata to go on strike from Monday against delivering beef, pork
Scroll Staff
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As Bengaluru loses land to concrete, a small initiative wants to remind the city of its green past
Shailaja Tripathi
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A chef unearths troubling family secrets in a post-colonial romance harking back to the British Raj
Shashi Warrier
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China needs to go easy on salt to avoid worsening a health crisis
Monique Tan, The Conversation
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Ultra-processed foods have been villainised for years – but they’re not all bad
Sylvain Charlebois and Janet Music, The Conversation
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Watch: ‘Bengali auntie’ Sawan Dutta is now singing her way through South Indian recipes
Scroll Staff
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Beyond palak and methi, there are many Indian greens waiting to be rediscovered
Sharmila Vaidyanathan
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Kababs, kulfis, qormas: Forgotten recipes from Shah Jahan’s kitchens get a second life in this book
Salma Yusuf Husain
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When all of Indian food is obsessed with digestion, why are only Bengalis the butt of jokes?
Priyadarshini Chatterjee
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Watch: A Chinese blogger tried to eat a live octopus, but ended up getting attacked by it
Scroll Staff
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Step aside, Swiggy and Zomato. WhatsApp is the new way to buy and sell food in Bengaluru
Akhila Ranganna
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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
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The family that built Delhi’s iconic Khan Chacha is looking to a future away from it
Akhil Sood
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In Kolkata, rice-obsessed Bengalis are being pushed to think out of the basmati box
Chandrima Pal
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Should veganism receive the same legal protection as a religion?
Jonathan Seglow, The Conversation
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Chai and chillies: What food choices reveal about changing British Muslim identity
Riyaz Timol, The Conversation
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As Pondicherry’s Creole food fades from restaurants, a Kannadiga home chef has become its evangelist
Priyadarshini Chatterjee
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From Thandai to Puran Poli: Every Holi treat has a colourful story behind it
Priyadarshini Chatterjee
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Why do so many Indians eat cold, stale food at the start of spring?
Priyadarshini Chatterjee