Food Styling

Gaad Monj (Kashmiri Fish Curry with Knol Knol)

Our first journey to Srinagar began, as perhaps all first journeys there should, on the waters ...

Growing up in Karimganj, in the far south of Assam, our understanding of the cuisines of peninsular India was ...

It is that time of the year again. The week when the wheels of Lord Jagannath’s mighty chariot begin to ...

This story begins on a sultry summer day of the mid 90s in Madhyamgram. Still a quiet afterthought on the map ...

I insist on accompanying Bapi to the baajaar. It’s a bright spring morning, the skies a clear unbroken blue, ...

In Bengal, nothing is ever truly wasted. Not the peel of a gourd, not the stems of greens, not even ...

There is a certain unruliness to pui shaak that I have always admired. It does not grow—it advances. It ...

The fruit vendor arrives like a quiet herald of indulgence, his basket brimming with cherries—plump, taut, ...

Madurai is an ancient enchantress - she does not reveal herself all at once. She unfolds slowly to the ...

I first experienced Watalappam on the southern coast of Sri Lanka, on a lazy, sun-scorched afternoon. Lunch ...

Some dishes arrive not in grand Michelin-starred restaurants, but in nondescript hole-in-the-wall places ...

There are places where food is sustenance, and there are places where food is memory — stitched with longing, ...