Rice Before Roti or Roti Before Rice? A Cultural Compass
Some families pass down heirlooms. Mine passed down dinner sequences. In our Mumbai home, the order of operations on a…
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The Thali as Philosophy: Why Indian Meals Are Circular, Not Linear
I’ve never trusted plates that ask you to eat in a straight line. Appetizer, main course, dessert—each in neat sequence,…
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The Quiet Politics of Who Serves the Food
Growing up in Mumbai, Sunday lunches at our extended family home followed a choreography so tight it could rival a…
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The Midnight Thali: How Weddings Turn into Food Marathons
There’s something quietly surreal about standing in a kurta that’s come undone at the collar, barefoot because your mojaris gave…
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Seasonal Eating Before It Was Trendy: The Logic of Indian Food Calendars
Somewhere between my third turmeric latte in Austin and an article claiming “Ghee Is the New Coconut Oil,” I realized…
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Eating by Hand Isn’t Primitive – It’s Poetry
There’s a moment just before you eat with your hand when your fingers hover over the plate, assessing. The rice…
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Feeding the Fire: The Role of Food in Hindu Ceremonies
I’ve seen ghee do a lot of things in Indian cooking. It melts into hot rice, finishes off a tadka…
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Sunday Morning Is for Idli – and Unspoken Family Rules
It wasn’t a written rule. No one announced it, no one enforced it. But in our house in Mumbai, Sunday…
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The Five-Curry Logic of a Bengali Wedding Feast
The first time I was invited to a Bengali wedding in Kolkata, I thought I was prepared. I had a…
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From Bhog to Prasadam: Why Temple Food Feels Sacred
I still remember the taste of that first spoonful of ven pongal handed to me outside the Kapaleeshwarar temple in…