Progressive Indian Cuisine Finds a Home in Lower Manhattan
At Chef Sujan Sarkar's Baar Baar, 'progressive' Indian cuisine pairs flavors in combinations both familiar and new.
Meghna Rao
How We Get the Job Done: Brightland's Aishwarya Iyer
Aishwarya's premium olive oil is up against stiff competition from cheap, low-quality products, but she's not discouraged by that. "Live your biggest, boldest life," she says.
The Oscar-winning ‘Pad Man’ of India
A man’s pursuit to ensure menstrual hygiene for his wife sparked a revolution in the sanitary napkin industry, bringing affordable pads to 3.5 million women across India and many more across the world.
Puja Changoiwala
Learning About the Curry Within
Viral Facebook group 'Subtle Curry Traits' has become a platform for South Asians to commiserate and celebrate the comical side of their culture-straddling heritage.
Kat Lin
Can Netflix Save Indian Television?
Many young artists are pinning their hopes on Netflix to revitalize Indian TV. But are their hopes justified?
Michaela Stone Cross
How We Get the Job Done: Malai's Pooja Bavishi
The ice cream founder wants to convince you that Indian-inspired flavors are the frozen aisle's next big thing.
The Other Crazy Rich Asians in Preti Taneja's We That Are Young
How does Shakespeare's King Lear map onto modern India, where billionaires rule amid extreme inequality?
Sanjena Sathian
How We Get the Job Done: The Buttermilk Company's Mitra Raman
Mitra Raman wants to bring South Asian cooking hacks to the world through products like instant poha, upma, and khichdi — just add water.
Fighting to Make India's Cinemas Disability-Friendly
Though a national legislation requires businesses to be disability-friendly, few have complied ahead of its July deadline.
Siddhant Adlakha
Re-Examining Freddie Mercury
What led to the erasure of Farrokh Bulsara's Brownness?
Fariha Róisín
From Beauty to Fashion: Nykaa Does it All
How much of its beauty playbook can Nykaa follow as it builds its fashion vertical? And what must it create anew?
Snigdha Sur
Tea Can Be Cool: Re-envisioning Chai
Fine dining veteran Christopher Bunet brings fine dining principles (experimentation, precision, presentation) to chai at The Hideout Chai Bar in the Lower East Side.
How We Get the Job Done: Kolkata Chai Co's Ayan Sanyal
Co-founder Ayan Sanyal has a plan to take the classically South Asian drink mainstream. Can he beat out the competition?
The Audacity of Hari Kondabolu
Who gave the Queens native permission to ruin the joke and make things uncomfortable? And how do we create more of him?
The Ghostbusters of Indian Prisons
As more inmates raise alarms of haunted barracks and spirits in Indian prisons, authorities are now compelled to debunk superstitions with science and reason.
‘Mississippi Masala’: To the Wisdom of the In-Between
The iconic Mira Nair film is as much about the love between Demetrius and Mina, as it is about the love between Jay and Uganda.
The Spitting Lyrics of ‘Gully Boy’
What a refreshing change, to see Bollywood lean on hip hop — and vice versa — in a way that feels so authentically Indian.
Keep the Gullies Grooving
With Bollywood at its doorstep, 2019 could be Indian hip hop’s biggest year yet. But it could also be its last.
Krish Raghav