Raj-Era Club Food and Anglo-Indian Dishes
Introduction: Dining Under the Raj During the British Raj era, food became a subtle yet powerful medium of cultural exchange. ...
French Revolution and Birth of Restaurants
A Revolution That Changed More Than Politics When we hear about the French Revolution, we often think of stormed palaces, ...
The Portuguese Introduction of Chillies to Goa
Arrival of the Portuguese: A New Culinary Era In 1498, Vasco da Gama’s arrival on the Malabar Coast marked the ...
Bengal’s Shifting Cuisine Post-Partition 1947
A Divided Land, A Shared Kitchen The Partition of British India in 1947 tore Bengal into two—West Bengal (India) and ...
Vatel’s Tragic Death at Louis XIV’s Banquet
A Feast Fit for a King — With a Dark Ending When we think of royal banquets, we usually imagine ...
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 ...
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 ...
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 ...
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, ...
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 ...
