The humblest of all fruits, the banana, is something we take for granted. It’s perhaps the ubiquity of it being everywhere: the corner shop, the gourmet market, to some it’s art and to some the same is protest.
#67 – Cookbooks, Decentralizing Digital, a Spot of Tea and More
Before we try to reclaim Indian Food from the western gaze or “decolonise” food, we should respect each other’s cuisines, and protect them from our own nazar.
#66 — Future Of Street Food, Upcycling Woes, Tandoori Momos and More
Here’s something we’d love your help with: What would you like to see more of on Edible Issues? Do email us and let us know!
Celebrating Cacao on World Chocolate Day
This chocolate day we wanted to build a deeper appreciation for chocolate by thinking about what an equitable & ethical supply chain for cacao looks like.
#65 — Tomato Troubles, Seaweed Summit, Cooking with Friends and More
If there’s one thing we all miss doing since the pandemic hit, it has to be meeting friends and spending more time with them. That’s what we want to recreate with “Cooking With Friends”.
Seaweed Saturdays
Every Saturday we unlock the secrets of seaweed forests, discovering the myriad ways we already use seaweed, conversing with coastal communities and delving into some delicious seaweed recipes. All with a focus on seaweed in India.
#64 — How can we help India fight COVID-19?
Whether you are reading this from within India or abroad, financially supporting our heroic frontline workers and the numerous volunteers that are filling the gaps in India’s fight against COVID, seems like the simplest thing we can do right now.
Coffee, Circularity and the City ☕
As part of our WHO FEEDS BLR meet-up, we set out to explore coffee and waste with a few experts who work with coffee waste in their own capacities.
#63 — Cutting Cane, Kadak Chai, High-Protein Harappan Ladoos & More.
Food and eating have changed so much for all of us. There’s a renewed focus on comfort, health. But there are many heartwarming stories of solidarity through the community, with a side of kadak chai.
#62 — Women On The Frontlines, Shark Meat, Culinary Colonisation, And More
Hello, We thrive because we are inspired,By each other leading the way,By those on the frontlines of the farmers’ protests,By those bent backs in the field all day, By those making a mark for themselves,In […]
