Padmapriya Janakiraman and Sayali Pendse
Drinking tea is a part of everyday existence for most Indians. But, not known to many, tea became a popular beverage after a push from the British East India Company in the late-eighteenth century. Over the years, small thelas and hole-in-the-wall teashops have ensured its continuity—such as the…
Amanda Marie Lanzillo
This article, through a study of Hyderabadi recipe books, analyses three aspects of the evolution of the city’s food culture. First, it examines the spread of the many elements of Hyderabadi cuisine beyond the city’s noble kitchens and its adaptation among the city’s consolidating middle classes in…
He elaborates on non-traditional approaches towards humanities and its place in Indian academia. Dr Gupta also talks about the social relevance of Bengali cookbooks and ways of rereading them.
Following is an edited transcript of the interview conducted by Rituparna Das on January 14, 2019, at…
Cookbooks have traditionally received limited attention as artefacts of cultural production. Their pragmatic, manual-like nature dupes us into treating them less seriously than they deserve. In the twenty-first century, with every other channel featuring a food show and numerous food blogs and…
Bengali cookbooks presented a strong case for necessitating the maintenance of a clean, properly arranged and well-ventilated kitchen space. The introduction of germ theory in the nineteenth century made notions of hygiene, pollution, dirt and disease matters of immediate concern. Its influence…
The printing history of cookbooks in India dates back to early nineteenth century. It took few decades for women to move away from anonymity and to step out as authors in the realm of professional food writing. This module examines how the flourishing of print technology in Kolkata, from the late…
In the earliest of times there was no land but only water all around. One fine day, God created the earth. Immediately after, two ascetics emerged from the depths of the ground. One of the ascetics was the Brahmin and the other was the Nanga Baiga. To the Brahmin, God gave pen and paper for…
Dr. Utpala Desai
Dr. Desai: Today we enjoyed watching you and learning how to prepare typical Kathiawadi food. Now please tell us how did you make this? What did you use? And where do you get it from?
Saroj: Today we made ringan no olā (roasted/burnt aubergine) and bajri no rotalā (pearl-…