Of Pachhadis and Amma’s Kitchen<br>Volume 1 | Issue 12 [April 2022]

Of Pachhadis and Amma’s Kitchen
Volume 1 | Issue 12 [April 2022]

When Amma got married she quit her job with the then Andhra Pradesh government and moved from Hyderabad, where she had been working, to Calcutta. There is one thing that she always told us and that is before she came to Calcutta she never cooked. She began working at the age of seventeen. My grandfather died very young leaving behind a family of six children... — Nishi Pulugurtha
Seasoning our lives<br>Volume 1 | Issue 12 [April 2022]

Seasoning our lives
Volume 1 | Issue 12 [April 2022]

When Amma got married she quit her job with the then Andhra Pradesh government and moved from Hyderabad, where she had been working, to Calcutta. There is one thing that she always told us and that is before she came to Calcutta she never cooked. She began working at the age of seventeen. My grandfather died very young leaving behind a family of six children... — Nishi Pulugurtha
Unbreaking the Mould<br>Volume 1 | Issue 11 [March 2022]

Unbreaking the Mould
Volume 1 | Issue 11 [March 2022]

The mango season was in full swing. Bela, my husband’s mother, sat in the courtyard with a basketful of mangoes and squeezed the juice out of the fruits one by one, and spread it over oiled clay moulds. Layer after layer the juice was applied, till the coating on the moulds was sufficiently thick... — Kalyani Dutta
Eating with the makers <br>Volume 1 | Issue 9 [January 2022]

Eating with the makers
Volume 1 | Issue 9 [January 2022]

The most popular work of literature connecting food to incidents long forgotten would surely be Marcel Proust’s Remembrance of Things Past, a French classic written in seven volumes between the late 19th and early 20th century. On one occasion, Charles Swann, the protagonist, takes a bite off a delicate oblong tea cake called a madeleine dipped in lemon flower tea... —Jaya Jaitly
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