Khichdi Deserves More than the Sloppy Treatment
It’s time to celebrate the rice and lentil dish synonymous with home comfort, which rarely makes it to restaurant menus and has been appropriated by wellness warriors.
How Hilsa Became One of the World’s Priciest Fish
With insatiable demand and export bans, ilish maach has become expensive and hard to find — but that isn’t stopping the diaspora.
How Chakri, a Diwali Special, Became a Global Snack Sensation
Crunchy, salty, spicy, and addictive, these savory fried coils are no longer just for the festive season, in large part, because of the diaspora.
The Overlooked History of Punjabi Vegetarianism
Two-thirds of Punjab is vegetarian. But stereotypes of chicken-loving foodies persist, ignoring traditions shaped partly by Partition.
The Disappearing Sweets of Bengal
The region renowned for its sweet tooth endured multiple conflicts and divisions, losing many of its creative mishti-making traditions in the process.
Why “Best Of” Lists Often Overlook South Asian Cuisines
But as these restaurants and chefs rack up recognition and business from ardent fans, do mainstream accolades even matter?
Irani Bakes Spread Through India. Now, They’re Disappearing.
As Parsi cafés shutter, Irani bakes that have become teatime staples — from mawa cake to nankhatai — are at risk of vanishing, too.