Cultural Plates

The Man Behind the Toque: Who Was Marie-Antoine Carême? Carême’s codification of grand cuisine transformed the way professional kitchens operated,...

Arrival of the Portuguese: A New Culinary Era In 1498, Vasco da Gama’s arrival on the Malabar Coast marked the...

A Divided Land, A Shared Kitchen The Partition of British India in 1947 tore Bengal into two—West Bengal (India) and...

Introduction: The Mughal Passion for Food and Culture The Mughals were not only powerful rulers but also connoisseurs of art,...

A Bite of Spain’s Rich Culinary Past Spanish food is more than just delicious — it’s a history lesson on...

Origins of Pasta in Italy: How a Simple Noodle Became an Italian Icon Pasta feels like the heart and soul...

Introduction: The Arrival of a Culinary Dynasty The Mughal Empire (1526–1857) brought far more than political control to India—it also...

Chili sauce isn’t just about heat — it’s about depth, complexity, and character. Across Asia, from the highlands of Tibet...

Flattened rice, commonly known as Poha in India, is a staple ingredient used in various dishes across the country. It...

Idli rice is a specific type of parboiled rice used predominantly in South Indian cuisine. It is especially used in...