#54 — The Future Is…


As we are preparing for lockdown 4.0, and we’re looking at things moving into a (new) normal, one question that we are getting asked a lot is “what is the future of restaurants?”

Pre-pandemic, India’s dining-out-scene was quite happening; the Indian food movement, 50Best recognized restaurants and bars, chefs with SDGs on their menu. Exciting stuff, no?

Restaurants are businesses that first need to be financially sustainable. Some will reopen some will not.

But as we look into the future, we think this is a great opportunity to reflect on the past, at the role that restaurants played in our societies. A restaurant was more than just a place to eat. Restaurants were spaces of conviviality. But not just for the diners, restaurants were spaces for learning and growth for people who worked there. Some restaurants started movements that supported the community around them. Restaurants were spaces of care.

So how does a restaurant of the future reopen to be financially sustainable while being spaces that nurture food citizenship?

We are giving this some deep thought. If you run or work at a restaurant and are keen to brainstorm with us, write to us.

Stay Curious (and safe),

Anusha & Elizabeth

P.S. With the current dynamic situation, stories are rapidly evolving. Please re-check the date of publishing for relevancy before you share an article.

Source: Scroll.in

Kerala’s Attempt to Revive Traditional Farm Practices puts Tribal Women at the Forefront


The state’s Kudumbashree Mission is using agrobiodiversity to tackle malnutrition and drive up incomes.

Mainstreaming Sustainable Food Systems

Ummed Singh, a farmer whose lands have been ravaged by locusts. Visual: Lou Del Bello | UNDARK

To Fight Locusts, Historic Rivals India and Pakistan Team Up


The nations are cooperating to combat the crop-killing insects. But conflict has the potential to disrupt their efforts.

Gastro Diplomacy

Food for a Billion

👩‍🌾Why Sitharaman’s ‘Pulses For All’ promise still hasn’t been implemented
The Wire

🥔‘Potato village’ takes shape in Wayanad to meet Kerala’s food needs
Manorama Online

🎁Farm to Home Networks go into overdrive in locked down Bengaluru
Citizen Matters

🧂Salt shortage ahead? Manufacturers predict a shortfall as lockdown halts production
Economic Times

🛎20 Marriott hotels in India ready to deliver food via Swiggy
India Retailing

🥗The future of eating out in India as lockdown restrictions loosen
The Hindu

🍽What’s on their plate? Stories of migrant workers through their food.
Indian Express

🌍The solution to food insecurity is food sovereignty
Al Jazeera

👨‍🍳Swiggy operates with DIY food kits similar to Blue Apron
BW Disrupt


Failing to get buyers even at Rs 3 per kg for capsicum, Pb farmers regularly dumping vegetable on roads wid no one coming to their rescue, thrown capsicum on Sunday evening as well #NoNationForFarmers, farmers looking towards @PunjabGovtIndia to bail them out of incurring losses pic.twitter.com/gC95ZnBwXa

— Neel Kamal (@NeelkamalTOI) May 10, 2020


Take a listen to these three podcasts that voice different parts of the
Indian food system.


The Many Meanings of the Mango

Mangoes — revered and prized by almost every culture in which they are cultivated — are a migrant fruit.

The Stew

Alison Roman, the Colonization of Spices, and the Exhausting Prevalence of Ethnic Erasure in Popular Food Culture

Prateek Sadhu doesn’t want to improve Indian food, but he does want to surprise diners
“Indian cooking doesn’t have a strong history of written recipes, but an exceptionally strong one of oral tradition.”

Computational Gastronomy

Ganesh Bagler — the Indian academic making the world look at flavours and food in a fresh way

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