The Juggernaut’s Top 10 Food Stories of 2023

From the intertwined history of Indian and Ethiopian food to how cha became chai, these were the food stories our readers and editorial team devoured.

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A woman prepares injera, a sour fermented flatbread with a slightly spongy texture, in a bakery in Addis Ababa, on June 12, 2021 (EDUARDO SOTERAS/AFP via Getty Images)

The Juggernaut


December 25, 2023


1 min

These are the food stories our readers and the editorial team couldn’t get enough of. Read up on everything from how South Indian immigrants shaped Malaysian food to why khichdi deserves better. For those who want even more, click here for the entire food section.

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