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

· Yesterday · 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

The return of the nadru: How Kashmir’s beloved root vegetable made a comeback into its kitchens

Farmers recovered from the devastation caused by the 2014 floods to ensure that the lotus stem doesn’t disappear from Kashmir’s lakes or dinner tables.

Sharanya Deepak

· Jul 28, 2018 · 11:30 am

From night jasmine to banana blossoms: India’s centuries-old love affair with edible flowers

Indians had discovered the scrumptious secrets of edible flowers long before American hipsters.

Priyadarshini Chatterjee

· Jul 13, 2018 · 12:03 pm

A restaurant on the India-Pakistan border is building bridges between the nations with food and art

Close to the Wagah-Attari border, Sarhad features a menu that combines culinary favourites from both countries.

Sharanya Deepak

· Jun 27, 2018 · 11:30 am

This old Parsi cookbook is as singular as the community whose recipes it documents

‘The Time & Talents Club Recipe Book’ contains 2,000 recipes, is 500 pages long, and dispenses wisdom from Shakespeare and Voltaire.

Anisha Rachel Oommen

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Aysha Tanya

· Jun 13, 2018 · 11:30 am

The world on a plate: Why pop-ups are the flavour of the season for top chefs in India and Sri Lanka

Chefs and restaurateurs are pouring considerable money and effort into pop-ups, which free them from the constraints of geography.

Vidya Balachander

· May 30, 2018 · 11:30 am