Memories of Mogs and Meuniere: Calcutta’s Colonial Club Cuisine
Mrinalini VasudevanSome of the city’s best-known British-era clubs are trying to keep alive traces of a rich legacy of food, shaped by a hangover of 19th- and 20th-century tastes and cultures, and boasting of steak and

25 Mar 2026

State Urban Canteens: Food in Service of the People
Ratna RamanFrom Tamil Nadu’s Amma Unavagams to Delhi’s Atal Canteens, here is a look at food served as part of community-led and government-aided welfare programmes and the kind of social changes it can bring ab

25 Feb 2026 | Essay

Chyawanprash: A Bittersweet Tale of Medicine Meets Marketing
Ornella D'SouzaThe transformation of this traditional herbal antidote against aging and disease into a mass-produced daily health supplement provides insights on the consumption of Ayurvedic science and nutrition.

23 Jan 2026 | Essay

Tins, Tiprees and Time
Raul DiasA journey through Anglo-Indian kitchens, where memories simmer with spice, as dog-eared ledgers, fading ink and recipes measured in cigarette tins keep alive a hybrid heritage across generations.

24 Dec 2025 | Essay

The Culinary Odyssey of Goa
Odette MascarenhasThis project, presented at the 2025 Serendipity Arts Festival, recovers family recipes from Goa’s Hindu, Muslim and Christian communities from the pre- and post-Portuguese eras.

24 Dec 2025 | Essay

All the World’s a Kitchen: The Art of Rirkrit Tiravanija
Critical 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 autho

24 Nov 2025 | Interview

Cabin Culture in North and Central Kolkata
Jayanta 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 Sustainability
Arti 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 Mishti
Ishita 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