enthuOriginals📜

RICE LIQUOR, NICE LIQUOR

Both soju and sake are not dissimilar to handia - they're all liquor made with rice, water, and a fermenter or starter.

By Analina Sanyal

6 min Read

MY MOM DOESN’T COOK ANYMORE

Cooking was a mundane activity that got banned and came to a tragic end, one I couldn’t experience with her anymore.

By Ramola Shetty

4 min Read

CAFFEINE, COMFORT, AND CONTEMPLATION

I’d overhear first-date conversations, and try to work out if the meeting would lead to a second date.

By Gurmeher Juneja

4 min Read

“KYA KHANA THA!” AND OTHER FAUJI FOOD TALES

Like my mother, other fauji families had their own version of innovating with limited food supplies. Instant noodles made for delicious kheer...

By Ishita Thakur

5 min Read

CRAFTING COCKTAILS AND CULTURE

Bars were finally getting the spotlight they deserved in India, recognition that was long overdue.

By Pankaj Balachandran

7 min Read

A WELL-HYDRATED EDITOR’S NOTE

There are stories to be found in desi gin, of course, and also in jamun panna and jal jeera.

By Roshni Bajaj Sanghvi

1 min Read

CHI: A RACONTEUR OF CULTURE

If drunk in the right manner, chi would be beneficial; if not, it would turn poisonous.

By Pansanrip Lepcha

5 min Read

LIQUID BIRYANI ON THE BEACH

It is piping hot Kari Kanji, a drink that beats heat with heat.

By Sumaiya Mustafa

6 min Read

DESI KHANA, VIDESHI THELA

I am excited to celebrate how fellow NRIs have expressed their identity through the vessel of Indian street food abroad.

By Simran Jaising

6 min Read

THE HYPER-REGIONALITY OF CHINDIAN KHANA

If I had to pick my last meal, it would be an Indian-Chinese buffet that spans India.

By Rushina Munshaw Ghildiyal

9 min Read