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KT ACHAYA
KT Achaya’s book on food, shows the value of indexingKT Achaya's meticulous documentation of Indian food, starting with his chemist background, revolutionized how culinary history is approache...- How oil pressing was one of the earliest sources of wealthKnowing how to make good oil was a trade secret, which might explain why oil pressers are secretive.
- Festival of fats: From diyas to deep-fried delicacies, Diwali is a celebration of oilThese days, we associate fat with obesity and ill-health, but for centuries most people were deprived of regular fats in their diets.
- Chillies: The ingredient that unites India and ChinaWe cannot imagine most of the cuisines of both countries without their pungent power, and yet this is a relative recent development in thei...
- Why the humble 'besan' can be the pantry staple in this lockdownFrom those zealously trying to follow gluten-free diets to those looking for cheaper protein, 'besan' is the ingredient of choice for every...
- Irish butter may be winning hearts; but the desi 'makhan' is still the king of allIrish butter was traditionally produced from cultured cream.
- Is Indian food a collation of regional styles of cooking or is there a thread of commonality?If we seek to define Indian as a civilisational entity, how far do you go back in history to seek 'authenticity of cuisine'.
- An ode to the timeless asafoetidaA resin-like extract from a plant of the celery family native to Iran and Afghanistan, hing or asafoetida is an ancient spice.
- Culinary unity: Ideas and recipes behind many Indian dishes, are in essence the sameThe vada today is all pervasive from the Assamese boras to dahi bada to medu vada and more.
- Leafy does it: A bit of paan in Indian recipes can give the right spicy, herb-like flavourThere are rare Indian recipes that use paan leaves.
- How crispy, Mughlai porotas made its way from sweaty Kolkata, Delhi streets to premium eateriesFrom the Awadhi parantha to the cafe versions, the flatbread reinvents itself.
- How the humble potato has a more personal resonance for mostUntil the 1940s, potatoes, grown on the hill slopes of Garhwal, Kumaon and Meghalaya, were cultivated from the seeds brought in by the Euro...
- As the debate continues on the origin of rossogulla, take a look at the origins of the syrup or rasThis syrup or ras is what gives rossogulla its name, taste and texture, making it so irresistibly juicy.
- How India's composite culture spawned some of our best delicaciesA look at many of India’s most loved, popular, festive foods immediately brings up the idea of the composite cultures that invented these.
- Shedding its past poor image, pork slowly gaining popularity in IndiaA major advantage of pig farming is that they can be fed on fibrous low-quality agro byproducts and material that are not suitable for huma...
- Mango pickle: A childhood memory with its many avatarsThe very mention of aam ka achaar triggers a physical response — lips puckering at the recall of brine and teeth teetering on tanginess — b...
- How archaeologists across the country are unearthing the food of ancestors to shed light on the evolution of eatingThe average Indian’s interest in the archaeology of food was nudged out of its stupor in 2010 when archaeologists discovered the world’s ol...
- When meat didn't have a religionHowever, the straining to refine the broth points to a French influence. The inclusive traditions also cut across classes.
- Holi palate: From chaat to thandai, its food is a celebration of India's composite cultureThe Holi palate is as diverse as the Holi palette. Whether or not you have the thandai this year, the Holi platter will carry the extraordi...
- Invoke the spirit of CachaçaTechnically, anyone bringing alcohol from Goa to Mumbai must get this pass, and then contrive to ‘lose’ the liquor in the city while ostens...
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