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
Bhanukul’s Kitchen Raga<br>Volume 1 | Issue 8 [December 2021]

Bhanukul’s Kitchen Raga
Volume 1 | Issue 8 [December 2021]

Once, no raw mangoes had sprouted on our mango tree yet, and we suddenly found a green mango on the ground. Baba cut open that lone mango with a sharp knife, cut long slices out of it, topped it with salt and red chilli powder, and served it to everyone at the table! That too with sounds of aahaa…waah. His habit of appreciating even the littlest of things was truly extraordinary…. — Kalapini Komkali
In Search of Meghbalika<br>Volume 1 | Issue 6 [October 2021]

In Search of Meghbalika
Volume 1 | Issue 6 [October 2021]

I had married her for poetry, and she said that she had married me for food. She had said to me on several local train rides while we were still in college in Calcutta, that the food in my lunch box was the second most attractive thing about me. The most attractive thing was that I had cooked it myself... — Abhishek Majumdar
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