How the World Lost Dhaka Muslin
Once Bengal’s pride, the translucent fabric vanished under the British. Centuries later, can Bangladesh now resurrect it?
Mehr Singh
Madhur Jaffrey, Always the Perfectionist
The chef, actor, and writer showed the West that Indian cooking was worthwhile and Indian women had bite. And she still has several projects up her sleeve.
How India Became a Nation of Eggetarians
The egg’s prominence in the Indian vegetarian diet is a point of contention. The perennial question is: are eggs meat?
Homeopathy in South Asia: Snake Oil or Salve?
How a German semi-scientific approach to curing disease became big business in the subcontinent.
In Tadka We Trust
Each drop is a sensory universe. Here’s how the technique as old as time came to define South Asian cuisines.
Paisley: The World’s Oldest Form of Cultural Appropriation?
How Europe stole one of the oldest block prints from Indian, Iranian, and Kashmiri weavers — and why everyone from The Beatles to Bollywood donned it.
How Tandoori Chicken Took Over South Asian Thanksgiving Tables
For the diaspora, the no-frills dish has become a curious fixture of the iconic holiday meal.
