Damini Ralleigh

Since late March, Italy’s record of new infections has been on a steady decline though the total number of fatalities stands over 27,500 — still the highest in Europe and second only to the United States globally.

By Saturday evening India time, the number of confirmed coronavirus infections had reached 17,660, hospitals across the country were overflowing with patients, and 1,266 people had died — the biggest toll from the pandemic anywhere outside China.

Chef Justin Horne’s London-based restaurants exemplify the need and ways to rewrite the destiny of waste.

Michelin-starred chef Vineet Bhatia on the inception of modern Indian cuisine, his rebellion against parochial prejudices around food and the need to respect indigenous produce.

Tasting India, which turns three, puts the farmer at the centre while pitching food as one of India’s soft powers.

Dancer-historian Swarnamalya Ganesh, who has been at the forefront of #MeToo movement in classical music, on the fluidity that democracy affords and redeeming a space for the devadasi narrative.

Sohrab Hura’s photobook, Look It’s Getting Sunny Outside!!!, offers a peek into the life within his mother’s home

Dr Melanie Joy's book, 'Why We Love Dogs, Eat Pigs and Wear Cows (2010)', comments on industrialised animal food production that chases cost-effective methods with an absolute disregard for animal rights.

Sohrab Hura’s photobook, Look It’s Getting Sunny Outside!!!, offers a peek into the life within his mother’s home

Navin Thomas presents engaging mechanics of aural forms in his first solo in the Capital.

The first Indian woman to receive a Michelin star, Garima Arora on her Bangkok restaurant Gaa, her journey, and why cooking is more than just physical work.

Marrying modern cooking techniques with regional Indian flavours, Sujan Sarkar stirs up ingenious inventions in his kitchen, as witnessed in the Kadak Naan and Charred Corn Roti, served with corn mousse.

Diwali is marked by lights, colours and flavours. We speak to artists, designers and chefs on the significance of each of these elements

Unlike most bakeries, their goods don’t arrive in the morning to be polished off through the day. Instead, they float out of the kitchen, perennially, impregnating the air with the distinctly comforting smell of freshly baked bread.

While it may not be fitting to suggest that the modern thali descended from the temple thaal, some of earliest records of food assembled on a platter, called naivedya, date to the 11th century.

The Embassy of Vietnam puts its best plate forward in its canteen.

In Ultimate Grandmother Hacks, nutritionist Kavita Devgan makes a case for the traditional eating wisdom from our grandmother’s kitchens.

Purple Greene makes a case for an entirely vegetarian fare, but rather unconvincingly

The Drunken Botanist in Cyberhub scores high on drinks, but fails the food test.

Photographer Ketaki Sheth’s new show goes in search of the flickering life in forgotten photo studios. Her latest book and exhibition make a spirited defence of that which has, under the onslaught of the digital medium, been eased out of the spotlight.

The heady ascent of the humble makhana is indicative of the superfood’s promising future.

Actor Adil Hussain takes over the Nimtho kitchen to knock up dishes from Kashmir to Kerala

From a man jailed for 46 days under Section 377 to an IIT graduate who almost left the country, from an activist who began decades ago to the first transgender to register her marriage — the petitioners and their counsel who scripted history.

Biryani as a go-to dish has a new address, moving from home-caterers to cloud kitchens