Akash Basumatari’s documentary Mhari Topli Ma: Phang and Sonia Filinto’s Bread and Belonging are studies in how shifts in social, cultural and economic behaviours directly alter our food habits — and identity.
Black pepper was the main source for heat in northern Indian food until the 18th century, which was when chillies slowly started to make an appearance
We spoke with chefs across Christian communities in India, to reminisce over the the traditional Christmas specialties they grew up eating:
A foodie’s paradise, Ghatkopar's Khau Galli is a must-go if you want to explore some lip smacking Indian street food.
The celebrated chef speaks about the pleasures and pressures of his profession
There isn't one recipe for anything East Indian because it is a khichdi of many identities and layers of history. Cordon Bleu chef Michael Swamy uncovers the fusion cooking of north Konkan and beyond.