All the World’s a Kitchen: The Art of Rirkrit TiravanijaCritical CollectiveTiravanija views the act of cooking as part of his art, and through his ongoing project “untitled 2025 (no bread no ashes)” in Doha, he challenges art institutions, questions the idea of autho24 Nov 2025 | Interview
Cabin Culture in North and Central KolkataJayanta SenguptaA deep dive into the histories of these 19th- and 20th-century eateries, which came to be known for Anglo-Bengali dishes, emerged as major hubs of political and intellectual exchange.24 Nov 2025 | Essay
What’s Fermenting in Humayunpur?Ornella D'SouzaThis migrant neighbourhood in south Delhi, which serves a wide variety of Northeast regional cuisines, has had to fight challenges of racial bias to continue to serve authentic or experiential menus.24 Oct 2025 | Essay
A Recipe for SustainabilityArti DasThe exhibition, All Stories Are About Us, at Sunaparanta, Goa, brings together indigenous knowledge and modern ideas to address climate change and sustainable practices.26 Sep 2025 | Review
From Taste to Feel: Changing Aesthetics of MishtiIshita DeyExperiments with forms, flavours and techniques, along with shifts in the design, branding and the look of sweetshops in West Bengal and Bangladesh reveals an evolution in the region’s ever-popular mishti industry.25 Aug 2025 | Essay
Kamini Kaushal: A Natural Actor and Reluctant Star by Critical Collective
Books Received and Reviewed by Ornella D'Souza and Shivangi Jalan
From Shy Hero to Garam Dharam: The Multiple Masculinities of Dharmendra by Sachin Sharma
Becoming Zubeen Garg: The Archetype of Assamese Culture in Transition by Mukul Haloi
Cinema and Politics: Of the State, For the State by Ritika Kaushik
