A WELL-DESIGNED EDITOR’S LETTER
In a month, we'll have even more stories coming your way - essays about traditional green markets, about unusual farms, about masala dabbas, about colour theory in pastry.
Content
NIRULA’S: DARING TO DESIGN WHAT INDIA EATS
The Nirula family has long been restaurant industry pioneers in India, from pre-liberalisation to the modern, fast-food eating generation.
VINTAGE NIRULA: A PHOTO ESSAY
Scour through the goldmine of never-seen-before pictures straight from Nirula's archives drafted in a lovely photo-essay.
ONE DABBA TO HOLD THEM ALL
A masala dabba becomes an extension of its cook, reflecting region, cuisine, and individual proclivities.
FARMS BEYOND OUR IMAGINATIONS
The farms we write about in this series defy the farms of our imaginations. From coffee forests to bugs in jars, immerse in them all.
KELI GHYA KELIII
The Gothic market complex, replete with stone carvings, gargoyles, tinted glass windows, and ornamental iron pillars, was finally completed in 1886.
HOW COLOUR FEASTS OUR HUNGRY EYES
We may be what we eat - but we also eat so we may become.
THE DESIGN AND WORKING OF TANDOORS
"My grandmother would turn nearly upside down to stick the rotis on the inner side of the ring, picking them up after they baked and fell off the tandoor's walls."
KIRANA DUKAANS ARE NOTHING SHORT OF MAGIC
Kiranawalas are the conductors to the locality, and its residents are the orchestra.
WILD THINGS: WORKING WITH NATURE TO DESIGN A GARDEN
Even in neglect, the garden grows, bigger, wilder, and always feeds me; as if to remind me that it can hold all parts of me, even the gnarly bits I resist.