Indian Food

In her book Turmeric Nation, Shylashri Shankar investigates how food in India interlaces with identities

The book explores food through popularly known metrics of history, religion, tradition, pop culture and habits.

Of phang and pao: At DIFF 2020, two documentaries unravel the binding ties of food and community

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.

Books of the week: From Vinu Abraham's The Lost Heroine to Mark Gevisser’s The Pink Line, our picks

Our weekly roundup of books that should be on your radar.

There’s something about Asma Khan: The woman behind the popular Darjeeling Express in London

Asma Khan on changing perceptions of Indian food, being called a feminist, featuring on Netflix’s Chef’s Table.

US academic Tom Nichols calls Indian food 'terrible' on Twitter; Zomato responds: 'good time to launch the dislike button'

On 23 November, academic specialist on international affairs and professor at the US Naval War College and at the Harvard Extension School Tom Nichols created a storm on social media with a tweet saying, 'Indian food is terrible and we pretend it isn’t.'

In Nizamuddin Basti, a women's self-help group ushers a quiet revolution encompassing community and cuisine

Nizamuddin's Delhi is a romantic, thriving metropolis whose cuisine has historically been integral to Delhi’s food. Sharanya Deepak meets Zaika-e-Nizamuddin, an all-women catering outfit that serves the kebabs, biryani, haleem, and laddoos, that Nizamuddin is most famous for.

Nandita Godbole marries fact and fiction in Ten Thousand Tongues, a food book influenced by memoirs

When traditional publishers passed on her ideas for food-related books, Nandita Godbole decided to dive into crowdfunding and publishing her first book as an independent author. In this Writer's Room conversation with Krupa Ge, she speaks about DIY publishing, the pressures of marketing one's own work as a writer, and the food writing that moves her

Chef Cyrus Todiwala on his only Indian restaurant, collaborating with hotels, and his love for eggs

Chef Cyrus Todiwala talks about his love for all things Indian and his vision for The River Restaurant, Goa | #FirstCulture

Global gastronomy in India: These expats' restaurants are powered by local people, ingredients

From Gokarna to Kolkata, expats are turning into restauranteurs and setting up venues that serve authentic international cuisines and beverages, made with local ingredients and run by Indians

Meet the couple behind Magazine Street Kitchen, Mumbai's first mega co-cooking space

Magazine Street Kitchen is a co-cooking space, a bakery and a dining area all rolled into one.