This cookbook is unlike any other from India. Pass the honeycomb, please!
3 weeks, 4 days ago

This cookbook is unlike any other from India. Pass the honeycomb, please!

NPR  

This cookbook is unlike any other from India. Sponsor Message The book, he says, "undermines this peculiar one dimensional understanding of Indian food rich in spices, low in meat." toggle caption Maya Levin for NPR Ray says, "we know very little about Dalit cooking" because the idea of what Indians eat largely comes from upper-caste Hindus, including Brahmins, who sit at the apex of South Asia's caste hierarchy. toggle caption Maya Levin for NPR Back in Patole's kitchen, he says he wants his book to raise questions for fellow Dalits: "Why were you forced to eat this sort of food in the first place?" Sponsor Message Patole says he's pleased to have written the book if only as a "middle finger" to upper-caste Hindus who find him, his caste and his food disgusting.

Food India Animal Dalits Dalit South Asia Indian Meat Indian Food Marathwada Hindus Book Cook Ray His Book Npr Sponsor Message Toggle Caption Bees Patole Dutt Dalit Kitchens Maya Levin Honeycomb Wajadi Lavangi  uppercaste  india  dalit  cookbook  indian  patole  dalits  honeycomb  unlike  animal  book  food  pass  meat  bees

History of this topic

NPR staff recommend cookbooks from our annual Books We Love list
1 week, 5 days ago

NPR staff recommend cookbooks from our annual Books We Love list

NPR  

NPR staff recommend cookbooks from our annual Books We Love list SCOTT SIMON, HOST: For many of us, winter means avoiding the great outdoors, the cold, icy roads, keeping ourselves inside, safe, warm, all tucked in. Books We Love - NPR's list of best reads has a list of recommendations that our colleagues say are utterly worth your time, whether …

The Taste by Vir Sanghvi: Abhijit Banerjee's new book explores India's complex food culture
3 weeks, 3 days ago

The Taste by Vir Sanghvi: Abhijit Banerjee's new book explores India's complex food culture

Hindustan Times  

The next time a foreigner tells you that Indians only like very sweet desserts and offers you the example of our mithai here is a reply you can offer. When you consider how vast the population of India is, it may surprise you to know that every single Indian adult and child spent an average of around Rs.100 year per …

When you are presenting a meal, you are telling a story, says Abhijit Banerjee
3 weeks, 3 days ago

When you are presenting a meal, you are telling a story, says Abhijit Banerjee

The Hindu  

“Cooking with pleasure is about imagining food.” says Nobel laureate Abhijit Banerjee. All the essays came with a little bit of memorializing and discussion of social issues.” On being asked about the challenges of writing a cookbook as opposed to more academic writing, Mr. Banerjee elucidated how food could also be connected to social issues. “What’s nice about food is …

Twist in the pot: Indian cookbooks are celebrating new kinds of mixed heritage
1 month, 1 week ago

Twist in the pot: Indian cookbooks are celebrating new kinds of mixed heritage

Hindustan Times  

The map is simply all over the place, in the most delicious and puzzling ways, when it comes to food. “That’s why many Guyanese-Indians have dishes that are very simple yet stellar,” Rajkumar says. “Words like jeera, kothmir and ginger-garlic — uttered quickly as one word — were frequently heard in my mother’s kosher kitchen,” she says, laughing. She had …

A Culinary Journey Through the Heart of India: Exploring the Richness and History of Indian Cuisine through Recipes
2 months, 1 week ago

A Culinary Journey Through the Heart of India: Exploring the Richness and History of Indian Cuisine through Recipes

ABP News  

A comprehensive and engaging exploration of Indian cuisine, 'Lazzatnama' takes readers on a culinary journey through the diverse and rich traditions of this vibrant country. Pushpesh Pant's book delves into the history, culture, and techniques that shape Indian cuisine, offering a wealth of recipes and insights that will inspire and delight food enthusiasts. From the bustling streets of Mumbai to …

‘Why do we know so little about Dalit food?’: A Wknd interview with author Shahu Patole
4 months ago

‘Why do we know so little about Dalit food?’: A Wknd interview with author Shahu Patole

Hindustan Times  

If we are what we eat, then shouldn’t eating sattvic make one sanatan like a Brahmin, asks Shahu Patole. Amid the rise of urban living and migration to cities, Patole says he represents the last generation that remembers the days when the community subsisted on “tamasic” food. Patole hopes the book will encourage people from other Dalit and non-Dalit communities …

‘Our future generations should know what we (Dalits) ate... and the treatment we received in society,’ says Shahu Patole
5 months, 4 weeks ago

‘Our future generations should know what we (Dalits) ate... and the treatment we received in society,’ says Shahu Patole

The Hindu  

When the coriander plants flowered, a strong aroma would linger in the air that reminded everyone of meat curries. There are many explanations like this in Dalit Kitchens of Marathwada, the English version of Shahu Patole’s Anna He Apoorna Brahma, translated from the Marathi by Bhushan Korgaonkar. No one ever talks about our food culture, which is why I had …

The poor man’s plate: An excerpt from ‘Dalit Kitchens of Marathwada’ by Shahu Patole
7 months ago

The poor man’s plate: An excerpt from ‘Dalit Kitchens of Marathwada’ by Shahu Patole

The Hindu  

Published : Jun 03, 2024 16:30 IST - 7 MINS READ A landmark publication in Marathi, Shahu Patole’s book Anna He Apoorna Brahma was the first to document Dalit food history through the culinary practices of two Maharashtrian communities—Mahar and Mang. Now translated as Dalit Kitchens of Marathwada, this book presents the poor man’s patchwork plate, one devoid of oil, …

BOOK REVIEW Food Journey is very different from the gushing food books that come out every second day
8 months, 3 weeks ago

BOOK REVIEW Food Journey is very different from the gushing food books that come out every second day

The Hindu  

Published : Apr 18, 2024 11:00 IST - 7 MINS READ I usually look askance at books on food and cookery, which seem to be the publisher’s favourite genre these days. In my experience, most of these books peg themselves on the lazy nostalgia of privilege, exoticise everyday dishes as “authentically local”, and, more often than not, present impractical recipes, …

A journey of flavours
9 months ago

A journey of flavours

The Hindu  

This is a story from the seventies: when a rumali roti went wrong at the hands of a chef of a newly opened restaurant in Mumbai and the owner got down to fixing the disaster. Kadak rumali was thus born accidentally in the kitchen of Copper Chimney started by Mumbaifilm distributor J K Kapoor and ever since, the paper thin …

Culinary crossroad: A look at Indian restaurants featured on Asia's 51-100
9 months, 3 weeks ago

Culinary crossroad: A look at Indian restaurants featured on Asia's 51-100

Hindustan Times  

An ever-expanding smorgasbord of masala-packed superstars of Indian cuisine is emerging in newer ways on the global stage. Master Chef Gulam M Qureshi from Dum Pukht of ITC Maurya Dum Pukht, ITC Maurya, Delhi #87 Celebrating 35 years this year, Dum Pukht of ITC Maurya at Chanakyapuri in New Delhi means ‘breathe in’ and ‘to cook’, shares Master Chef Gulam …

Engaging Indian books on regional cuisine for your child’s library
10 months, 2 weeks ago

Engaging Indian books on regional cuisine for your child’s library

The Hindu  

A for appam, B for bonda, and C for chaat…If we had to teach our children the ABCs of food, I’d rather opt for something like this and not A for asparagus, B for burger and C for cookie. “For a long time, Western children’s books dominated Indian bookstores, but there has been a clear shift in what the market …

Veggies please note that Lakhnawi cuisine is not just about kebabs and biriyani
11 months ago

Veggies please note that Lakhnawi cuisine is not just about kebabs and biriyani

The Hindu  

Taiyaba Ali fondly remembers the first dish she learned to prepare. “I started cooking at a very early age, and one of the first things I cooked was paratha and aloo tamatar ki sabzi.” Having a working mother, she picked up her mother’s on-the-go thinking in the kitchen and the intricacies of Lakhnawi food from her maternal grandmother with whom …

Food predictions of 2024 | India’s food trends include micro cuisines and wellness menus
1 year ago

Food predictions of 2024 | India’s food trends include micro cuisines and wellness menus

The Hindu  

We tend to be a bit battle scarred as the year ends. Over the past year many of the country’s restaurants and bars have been working towards reducing their carbon footprint, cutting back on food waste and collaborating with local farmers to create seasonal menus that hero indigenous ingredients. Over the past year a slew of Indian restaurants, including Tres …

Essay: Food writing in India during the pandemic
2 years, 8 months ago

Essay: Food writing in India during the pandemic

Hindustan Times  

A variety of food-related books have been published in India since the beginning of the COVID-19 pandemic. Culinary expertise has its grounding in scientific principles Krish Ashok, a software engineer, learnt to cook from the women in his family, “who can make the perfectly fluffy idli without lecturing people on lactobacilli and pH levels.” His book Masala Lab: The Science …

A new book throws light on Julie Sahni who has influenced how Indian food is cooked, and eaten, in America
2 years, 11 months ago

A new book throws light on Julie Sahni who has influenced how Indian food is cooked, and eaten, in America

The Hindu  

Julie Sahni is something of an anomaly in this age of celebrity. In the 1970s, Julie worked for the City Planning Commission in New York by day, and taught Indian cooking in her Brooklyn apartment by night. Food critics hailed the detailed and thorough book, but at cooking demonstrations in malls and department stores, Julie sensed that the public was …

Untitled Stor
3 years, 1 month ago

Untitled Stor

Live Mint  

In a powder blue kurta and olive green Nehru jacket, Abhijit Banerjee appears relaxed as he readies for the interview for his new book, Cooking To Save Your Life. I don’t think playful is the right word for my cooking; one could say it’s free and easy. In one of the introductions to a recipe clearly meant for a date …

Manhattan tastes rural Tamil cuisine
3 years, 1 month ago

Manhattan tastes rural Tamil cuisine

The Hindu  

This revolution begins with snails. Pair them with Thalaivaa, a heady glass of Bourbon, spiced jaggery and coconut ice, at New York’s latest tribute to South Indian Kitchens: Semma. Over a call from New York, Vijay says, “When I was in culinary school in Trichy, we were taught about French cuisine and how they cook ‘escargot’ – snails. Explaining how …

A new book asks the question, what is ‘Indian’ cuisine anyway
3 years, 2 months ago

A new book asks the question, what is ‘Indian’ cuisine anyway

Live Mint  

Whose Samosa Is It Anyway? “Not only is this topic of appropriation important, I think we need a solid reality check before we claim something as ‘Indian’ or ‘non-Indian’,” she says. ‘Whose Samosa Is It Anyway’ has been authored by Sonal Ved and published by Penguin Viking One of the biggest discoveries for Ved was “Tagore Cuisine”. “As far as …

Shining a light on Dalit food through the prism of art
3 years, 5 months ago

Shining a light on Dalit food through the prism of art

The Hindu  

When her mother wasn’t looking, 10-year-old Manasi* would sneak into her kitchen for pre-meal helpings of her grandmother’s thecha and polish it off with bhakri. The green chilli and garlic chutney, popular among Dalit households of Maharashtra, is an integral food memory for the now 25-year-old Mumbai-based independent designer. “I witnessed my mother’s first hand experience of a battle at …

When artists create food for thought
3 years, 6 months ago

When artists create food for thought

Live Mint  

A few weeks ago, artists Subodh Gupta and Bharti Kher organised a virtual fund-raiser, titled Pledge, to support organisations involved in covid-19 relief work. “Engagement with people and community is crucial to art,” says artist, critic and curator Anita Dube, “ and food is crucial in bringing people together, not only in a political sense but also based on the …

When artists create food for thought
3 years, 6 months ago

When artists create food for thought

Live Mint  

A few weeks ago, artists Subodh Gupta and Bharti Kher organised a virtual fund-raiser, titled Pledge, to support organisations involved in covid-19 relief work. “Engagement with people and community is crucial to art,” says artist, critic and curator Anita Dube, “ and food is crucial in bringing people together, not only in a political sense but also based on the …

Krish Ashok’s non-cookbook for kitchen nerds looks at the science behind cooking
3 years, 11 months ago

Krish Ashok’s non-cookbook for kitchen nerds looks at the science behind cooking

The Hindu  

In the end, it all boils down to biryani. Take, for instance, a small segment titled ‘Mouthfeel’ — Ashok begins by describing the crunch of a pani puri before moving into an aside about decibels, bats and the way that ultrasound travels, and then concluding confidently: “We can, it turns out, feel a good pani puri in our bones.” Quite …

Mahatma Gandhi and food: From shunning 'abominable chocolate' to advocating fruitarian diet, a journey of the culinary cosmopolitan
5 years, 3 months ago

Mahatma Gandhi and food: From shunning 'abominable chocolate' to advocating fruitarian diet, a journey of the culinary cosmopolitan

Firstpost  

“I see death in chocolates,” Mahatma Gandhi wrote in 1911. “In that one sentence,” American historian Nico Slate writes in his Gandhi’s Search for Perfect Diet: Eating with the World in Mind, “he connected the three foundations of his diet – nutrition, faith and ethics.” Gandhi was much more than a political leader; and his followers strive to emulate his …

Food for thought
5 years, 3 months ago

Food for thought

The Hindu  

T O add to the vast body of literature already existing on Mahatma Gandhi, a fresh series has appeared on the centenary of his first visit to Champaran, Bihar, in 1917. Gradually, the author delves deeper into Gandhi’s passion for diet and food in general, a theme little examined in the past or, at least, never in the way Slate …

The surprising truth about Indian food
5 years, 7 months ago

The surprising truth about Indian food

BBC  

The surprising truth about Indian food Many of the most famous ingredients that go into typical ‘Indian’ food aren’t actually native to India Many of the most famous ingredients used to make typical 'Indian' cuisine aren’t actually native to India.. Yasaswini Sampathkumar The shraadha meal consists entirely of recipes that have existed in India for at least a millennium In …

Gandhi's diet offers food for thought, as historian Nico Slate highlights in a new book on the Mahatma
5 years, 10 months ago

Gandhi's diet offers food for thought, as historian Nico Slate highlights in a new book on the Mahatma

Firstpost  

His interest in raw food is one of many examples in which Gandhi saw dietary change as a path toward larger social and political transformation, says historian Nico Slate Two tablespoonfuls of wheat, one of peas, one of rice, two of sultanas, about twenty small nuts, two oranges, and a cup of cocoa for breakfast. In Gandhi’s Search for the …

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