Millets and Forgotten Grains for a Resilient Future
I Grew Up on Rice Like many Bengalis (and South Indians), I grew up thinking rice was non-negotiable. A plate didn’t feel complete unless there was a fluffy pile of rice on...
Medieval Use of Cinnamon in Meats
Spices and Surprises in the French Middle Ages When we think of medieval France, we usually picture castles, knights, and kings — but the food they ate was just as fascinating. Believe...
Spice Routes from Malabar to Europe
Introduction: The Allure of Spices Across Continents For centuries, spices were the world’s most sought-after commodities, valued more than gold and silver. From preserving food to flavouring royal feasts, spices like pepper,...
Akbar’s Ain-i-Akbari and the Grandeur of Mughal Kitchens
Introduction: The Mughal Passion for Food and Culture The Mughals were not only powerful rulers but also connoisseurs of art, architecture, and refined cuisine. Emperor Akbar (1542–1605), the third Mughal emperor, developed...
When the French Used Spices in Savoury Food: A Medieval Culinary Tradition
Spices in Medieval French Cuisine In medieval France, spices were central to savoury cooking and held immense cultural and culinary importance. Unlike modern French cuisine, which favours subtlety and herbs, medieval dishes...
