Pooja Pillai

In 'Sumitra and Anees: Tales and Recipes from a Khichdi Family', interfaith romances, shared dreams and confluence of hand-me-down recipes present a portrait of a country now found only in sepia prints

The biography of the late Anthony Bourdain explores the legacy of the popular chef through the narratives of friends and family

Pooja Pillai writes: As recent events show, ideas about who belongs and who doesn’t often come down to food

Translated from the Malayalam by Nisha Susan, the novella offers a glimpse of the sense of liberation that comes with finally confronting a long-buried truth

🔴 Personally, I believe women shouldn’t even attempt to explain. What we choose to do with our bodies, our time and our resources is nobody’s business but our own.

Are insects the future of food? Entomophagy could be an essential element of global food security in the near future and save the planet

To those of us who think of the bindi as an optional accessory, rather than an indispensable part of festive fashion, the outrage was bewildering: since when has the weight of Diwali celebration rested so heavily on a single dot on the forehead?

Pooja Pillai writes: The humble rice gruel from Bengal, Panta Bhat, on Masterchef Australia is a wholesome rejection of the hierarchy of tastes.

India has applied to the European Union for protected geographical indication (PGI) status of basmati rice. Pakistan has opposed this move. Why does the basmati title need protection?

The meat will be completely shut out of any new content appearing anywhere on the website and on its Instagram feed, although old recipes and articles featuring beef remain available.

Urvashi Bahuguna’s book of essays on living with a mental-health condition is bookended by largesse and clarity

In a globalised world, where no food feels foreign and tastes are transforming rapidly, how does the debate over authenticity in recipes play out?

Akbar was one of the most high-profile men in India to be accused as part of the wave of sexual harassment allegations on social media in 2018.

In Food Matters: The Role Your Diet Plays in the Fight Against Cancer, an oncologist argues for keeping food simple, whole and real

With its sweet and spicy notes, this masala will make your morning cuppa more fragrant and delicious

The restaurateur on opening new restaurants and starting a delivery-only brand after a bruising year

In the current “foodie” culture, we can’t avoid thorny questions about labour in the kitchen

The director of the Malayalam film The Great Indian Kitchen on why gender parity should begin with equal distribution of domestic responsibilities

The best way to eat a vegetable you dislike - like beetroot - is to turn it into a chutney

Krish Ashok’s book breaks down the how-to and why-to of almost every step of the cooking process in an Indian kitchen, and busts some myths in the process

This Gujarati favourite can be made with a variety of vegetables, and is a filling dish that can be eaten for breakfast, lunch or dinner

This super basic tomato chutney recipe has been perfected by paring it down to the absolute basic ingredients necessary for the right taste and texture

Dragon fruit Kamalam: Gujarat CM Vijay Rupani said calling it dragon fruit "does not sound appropriate" and they have decided to call it "Kamalam" as it has the shape of the lotus flower.

How to make dabeli that is bursting with flavours and has many contrasting textures