Topic: cooking

A collaborative performance in Lado Sarai breaks the fourth wall, inviting the audience to chop, eat, and rethink the act of cooking.

Very few people in Kerala cook all 20-24 dishes of the sadhya today. Catering companies have replaced home kitchens. This changing nature of the sadhya was a central point of discussion at the launch of the book ‘Feast on a Leaf’.

Food that is burned, seared or braised during cooking can produce tiny particles called particulate matter. When inhaled, these particles can worsen asthma.

In ‘Cooking To Save Your Life’, Nobel Prize-winning economist Abhijit Banerjee writes that it’s a lot safer to trust a cookbook than your instincts.

Industrially processed seed oils used in most Indian kitchens have been called ‘heart healthy’. But new studies are concerning scientists and nutritionists.

Be it supply-chain issues or the need to channel anxious energy, quarantined Indians are turning to the culture of baking bread in a big way.

Face-to-face and hands-on training matters just as much as the quality of our software and interface – maybe even more.