A LAVISH LEAF
Madurai meets Arcot meets Tanjore at a Jamavar meal in Chennai, says TFTA editor and food historian Anoothi Vishal. By Anoothi Visha The rains that sweep Chennai in winters, causing...Read More
Ever eaten kalanamak — rice?
Celebrity Chef Nishant Choubey, consultant to the Capital’s best kept secret, The Organic Bistro, on the farmers, foragers and artisans who introduced him to ingredients barely known outside their regions,...Read More
The Unbroken Mithai
From the Vedic apupa, ancient sesame laddoo, or ghee-laced pucca khana to modern barfi, sandesh and modak, the long journey for Indian mithai is in fact part of a long cultural continuum....Read More
Syncretism on a leaf
Before its foreign influence, Kerala’s cuisine was largely vegetarian, centred around rice, coconut, and local veggies. Then the Arabs, the Jews, the Portuguese, the Dutch and the English added layers...Read More
