From Shahi Tukda to Dahi Toast: How Indians desi-fied humble white bread

Across the country, bread is used imaginatively and prolifically to drum up a range of quintessentially desi treats, some of them iconic.

Priyadarshini Chatterjee

· 5 hours ago

Paneer has sadly eclipsed other native Indian cheeses like kalari, chhurpi and churu

It is indeed easier to find camembert and pecorino in Indian metros than these five native cheeses.

Zinnia Ray Chaudhuri

· Nov 04, 2018 · 11:30 am

The story of how India fell in love with Chinese food

With its rice and gravy-based dishes, Chinese food was the ideal combination of foreign and familiar for Indians.

Maria Thomas, qz.com

· Oct 15, 2018 · 03:30 pm

Going beyond xacuti and cafreal, an old cookbook serves the delights of Goan Catholic cuisine

The ‘Goan Cookbook’ by Joyce Fernandes has been the kitchen guide for Goans over the past few decades.

Anisha Rachel Oommen

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Aysha Tanya

· Oct 11, 2018 · 11:30 am

In the Caribbean, a scion of the Naipaul-Capildeo family is fusing rum with Indian tea

With Chai Rum, Kiran Shiva Akal wants to ‘marry the narrative of the East Indies to the West Indies’.

Anu Kumar

· Oct 07, 2018 · 11:30 am

Steak and biriyanis: As beef goes off the menu in much of India, Kolkata can’t seem to do without it

The city’s long history of cosmopolitanism has created many culinary strands that weave in meat.

Shoaib Daniyal

· Sep 24, 2018 · 11:30 am

Delicious memories: How a cookbook published in the US in 1969 left its mark on Indian food writing

Santha Rama Rau’s ‘The Cooking of India’ didn’t just have recipes. It mixed in memoir, cultural history and travelogue too.

Anu Kumar

· Sep 23, 2018 · 11:30 am

In a 75-year-old Chitrapur Saraswat cookbook, you can see food influences from across India

For the community that has a long history of migration, the ‘Rasa Chandrika’ is still as valuable as it was in 1943.

Anisha Rachel Oommen

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Aysha Tanya

· Sep 06, 2018 · 11:30 am

Porkaholics, Pork Lovers and Porkaddicts: A peek into a growing culinary subculture in India

Online communities are bringing together Indians who have two things in common: an unflinching love for pork and the hope to wed it to more regional cuisines.

Priyadarshini Chatterjee

· Aug 22, 2018 · 11:30 am

Why the sandesh is the perfect representation of cultural reforms in 19th-century Calcutta

Photos of sweet shop owners in Amit Chaudhuri’s new exhibition remind us of the connection between the Bengali confectioner and the Bengali Renaissance.

Priyadarshini Chatterjee

· Aug 16, 2018 · 11:30 am

The forgotten story of India’s Julia Child who went from being a homemaker to food writer to TV chef

Mrs Balbir Singh’s ‘Indian Cookery’ was a pathbreaker when it was first published by Mills & Boon in 1961.

Aditya Iyer

· Aug 06, 2018 · 11:30 am

Have you cooked a Ding-Dong or Ding-Ding? This Indian recipe book from the 1800s shows you how

The ‘Madras Cookery Book’, written to introduce early British settlers to Indian life, is sprinkled with practical advice that is relevant even today.

Anisha Rachel Oommen

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Aysha Tanya

· Aug 03, 2018 · 11:30 am