The psychology behind carnism

For Alain Passard, it is all about earth and water, air and fire. The iconic French chef talks about his culinary journey in a conversation with Nandini Nair

Tracing the taste of Lucknow to the ancestral history of a dutiful daughter

A Tibetan snack that encloses varied flavours as well as memories, draws investment as much as political flak, it boasts of a culinary heritage that some trace to the Mongol Empire

Eating scenes in films embody conflict or cooperation between the characters, inform or assign an individual or family’s place in society

A Sensuous meal

Colin Khoury, the author of  Origins of Food Crops Connect Countries Worldwide spoke to Open about the journey of foods and how globalization has given a spurt to it

It is not surpising that foreign superfoods like chia and quinoa are now being grown on Indian soil. Just under half of what the country eats has its origins elsewhere