enthuShops: Podi from Sri Krishna Sweets
Because this season is all about playing with fire, we want you to spice up your life with these delicious Sri Krishna Sweets podi. This is not just 1 but […]
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enthuShops: Nei Native Ghee
The Nei Native ghee is made from A2 milk, churned using the traditional bilona method. It’s so good that everyone on our team ate a spoonful of it. You should […]
enthuShops: Chocolate by Naviluna
Naviluna is not your average chocolate maker, they make raw chocolate bars and have limited production with funky ingredients such as longum pepper & lime, and bamboo shoots steeped in […]
enthuShops: Kuruvinakunnel Tharavadu Farms
This small family farm in Idukki has the most delicious tasting produce. Our personal favourite has got to be the Mulberry Preserve that tastes sensational when slathered over hot buttered […]
enthuShops: Chicken Thecha by Chutney Collective
Chutney Collective comes up with funky flavours and our favourite so far is the Chicken Thecha. We love that this umami-rich condiment isn’t very spicy, yet packs a punch with […]
enthuReads: The Art of Mughal India is Best Appreciated with all the Senses
Bagh-e-Hind gives new meaning to art evoking the senses. Very much literally. This exhibition encourages you to not just see but to smell and taste elements of a part of […]
enthuReads: What do ghosts in Bengal eat?
Do ghosts in Bengal prefer their fish charred or raw? This wonderful piece dives into stories to examine the culinary preferences of ghosts, and notes how supernatural beings in folklore […]
enthuReads: When it becomes too hot to work
This read about invisible farm labour that suffers the effects of climate change, and how that may affect the food cycle for all of us is an urgent, timely read. […]
enthuReads: We the Queens
Meher Varma’s look into new diets, dieticians and the upheaval of womens’ bodies after India’s economic liberalisation is a defining piece on the subject. We often referred to this article […]
enthuReads: On Eating
We love On Eating, a multilingual food journal publishing a myriad of perspectives, and genres on all things South-Asian food. Dig into the journal on a quiet Sunday with hot […]