This article was first published in The Quint in August 2019. Foraging in the wild for edible berries, leaves and fruits is perhaps one of mankind’s oldest habits. That, though, does not mean that our habit is rudimentary. Even in the present day and age, hundreds of fringe communities across India rely directly on nature
Tag: Food History
A dish common to most households in the winter season. Understated and not as talked about as its accompaniment – saag, Makki di roti is a bread that is full of flavours and textures and can be a meal in itself.
Just in time for Pujo, Mustard, a new Bengali-French restaurant in Mumbai, is playing matchmaker by bringing contemporary cuisine from Bangladesh to our city, with the renowned Dhaka-based culinary expert Nayana Afroz and food historian Pritha Sen locking ladles.