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 it—fragrant basmati with rajma, sticky gobindobhog with posto, or curd rice on hot summer...

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 it or not, one of the most popular ingredients in French cooking back then...

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, cardamom, cinnamon, and cloves transformed cooking and commerce alike. Much of this global spice...

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 an extensive imperial kitchen system, reflective of the empire's diversity and luxury. His court...

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 often featured bold spice combinations. Imported at high cost via Middle Eastern trade routes,...