Global But Still Ghee
I’ve eaten truffle fries in Paris, sipped flat whites in Melbourne, and even tried kombucha flights in a Brooklyn warehouse…
✨ Diaspora & Desi
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Sunday Chole Bhature, Even in Snow
Outside, it’s all white—cars buried under powder, trees frozen mid-bend, boots by the door soaked through. Inside, though, it’s something…
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Explaining Chutney at a Potluck
“Oh wow, is this… salsa?” No. No, it is not. But you smile anyway, because this is a potluck, not…
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Microwaved Paratha, Still Emotional
It doesn’t puff up. It doesn’t have crispy layers. It’s not hot off the tawa, glistening with ghee, cut into…
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From Tandoor to TikTok: Desi Chefs Shaping the Global Food Conversation
Growing up in Mumbai, food was always a celebration. Whether it was the rich aromas of street-side vada pavs or…
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Sunday Is for Chole Bhature – Even in Freezing Toronto
When I think about Sundays in Mumbai, it’s impossible not to picture a steaming plate of chole bhature. The crispy,…
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Desi Grocery Stores as Third Places
In the heart of every immigrant community lies a special kind of place—neither home nor work, but somewhere in between.…
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Mom’s Voice on WhatsApp: Long-Distance Cooking Lessons
There’s a particular kind of chaos that happens in the kitchen when you’re trying to recreate the food from your…
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How Indian Food Became ‘Wellness Cuisine’ in LA
If you’ve been to Los Angeles in the last decade, you’ve likely seen a curious transformation happening at your local…
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Fusion or Confusion? When Butter Chicken Becomes Pizza Topping
In the ever-evolving world of global cuisine, there are moments when a dish’s origins blur into something entirely new. Sometimes,…