Eating Rasgulla in Silence
There are some sweets you eat with noise—crunching into jalebis, slurping kulfi off sticks, spoon-fighting over kheer. But rasgulla? That…
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Papad with Every Meal
You could always hear it before you saw it—the quick puff of the gas flame, the metallic clang of tongs,…
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Smell of Frying Fish in the Monsoon
Some people say the monsoon smells like wet earth. Others say it smells like petrichor, like renewal, like the sky…
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One Mango, Five Spoons
There are mango stories, and then there are *our* mango stories—the ones not about alphonso pride or orchard tours, but…
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Salt on Guava, and Other Childhood Hacks
Before we knew words like “snack culture” or “flavor profiles,” we had our own edible hacks. Nothing that came in…
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That Time I Burnt My Tongue on Chai
It’s always the first sip that gets you. You’d think after a lifetime of drinking chai—morning chai, train chai, roadside…
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The Summer of Rose Syrup
There are summers you remember for mangoes, some for monsoon weddings, and a few—rare ones—for heartbreak. But the summer I…
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Licking the Masala Off Kurkure Fingers
The first time I realized food could be an event, not just a meal, was somewhere between third-period history and…
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When Dahi Was a Cure, Not a Snack
In most Western homes, yogurt lives a pretty uncomplicated life. It’s a breakfast item, maybe a post-workout snack, comes in…
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The First Bite of Bhutta
Every year, like clockwork, the skies over Mumbai would crack open sometime in June, and with that first thunderclap came…