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.
Content
CHI: A RACONTEUR OF CULTURE
If drunk in the right manner, chi would be beneficial; if not, it would turn poisonous.
LIQUID BIRYANI ON THE BEACH
It is piping hot Kari Kanji, a drink that beats heat with heat.
DESI KHANA, VIDESHI THELA
I am excited to celebrate how fellow NRIs have expressed their identity through the vessel of Indian street food abroad.
THE HYPER-REGIONALITY OF CHINDIAN KHANA
If I had to pick my last meal, it would be an Indian-Chinese buffet that spans India.
A PERIPATETIC EDITOR’S LETTER
Eating on the street is fun and entertaining, and it is also rich in narrative, as it is in flavour.
SWEET AND SPICY, PICKLED AND CRUNCHY: THE NOSTALGIC SHAVED ICE OF CALICUT
Ice orathi stands on its own because of how it subverts flavour expectations.
FROM GOURMET TO GULLY
I see avocado mash tikkis, and avo-enriched parathas, and sev puris with avocado filling.
CHENNAI’S BIGGEST BLOCKBUSTER: SATHYAM CINEMAS
Crazy, yes? Complicated? Yes. But was it also what made people flock to their halls, movie after movie, show after show? Hell yes.
A FILMI EDITOR’S LETTER
Our choices in food and film will always tell us who we are.