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The Japanese Tea Ceremony In The Age Of Instagram

A centuries-old practice rooted in mindfulness and impermanence now finds itself repackaged as a global lifestyle aesthetic.

7 min read
May 26, 2026

World's Most Expensive Miyazaki Mango: Rs 50,000 A Fruit

Grown carefully in Japan’s Miyazaki prefecture, these premium mangoes are famous for their buttery texture, intense sweetness and highly controlled farming methods. Social media may have made Miyazaki mangoes globally viral, but their rarity, craftsmanship and remarkable flavour are what truly keep people fascinated.

5 min read
May 22, 2026

In The Beginning, There Were Monks – & Barrels

Long before craft breweries and luxury vineyards, monks and missionaries were quietly shaping the modern world of alcohol.

5 min read
May 22, 2026

In Taiwan Travelogue, Every Meal Tells A Story Of Empire

Fresh off its Booker win, Yáng Shuāng-zǐ’s novel is prompting readers to look at Taiwanese cuisine through the lens of memory and colonialism.

5 min read
May 20, 2026

In The Kolkata Book, An Archive Of Appetite, Memory & Migration

From cabin restaurants and telebhaja stalls to heirloom recipes and family memory, Heirloom Cities' new outing, The Kolkata Book, maps the emotional geography of Kolkata.

9 min read
May 14, 2026

Bakarkhani: The Bread That Carries A Love Story In Its Layers

Born of lore, migration and a tragic Mughal romance, the bakarkhani has travelled from Old Dhaka to Kashmir, Patna and Lucknow…gathering memory, ritual and flavour as it went.

7 min read
May 08, 2026

The Mindful Pour: Inside India’s New Cocktail Consciousness

In 'Madira: India’s Forgotten Spirits and Cocktail Revival', Parag A Shastry traces a shift toward cocktails shaped by memory, local ingredients and a deeply conscious approach to craft.

7 min read
May 06, 2026

Bringhe: The Rice That Travelled The World & Ended Up On A Banana Leaf In Manila

Bringhe—a turmericand coconut milk-based rice preparation from Pampanga—despite its superficial resemblance to paella, has deeper roots in South and Southeast Asian culinary traditions. Linked closely Brinji—a mildly spiced rice dish from Tamil kitchens, the connection between the two reflects centuries-old trade and cultural exchange.

17 min read
May 01, 2026

The Fruit That Fed Empires...And A Crime Syndicate

Let's dive into two stories from the 19th century — a naval blockade and a Sicilian protection racket — and the single ingredient threading through both.

9 min read
Apr 30, 2026

How Paris Invented Affordable Dining In The 1800s

A story of butcher’s cuts, bustling markets, and a restaurant model that fed a city — now revived for a new generation.

7 min read
Apr 28, 2026

Raclette VS Fondue: Reminiscing On A Winter Swiss Cheese Custom

Raclette, like fondue, is a popular après-ski dish that originated in Switzerland's Valais and France's Haute Savoie. Raclette, which means "to scrape," is a centuries-old European custom. Raclette refers to both a kind of Swiss cheese and the dish itself. But this dinner is far more than simply melted cheese!

7 min read
Apr 24, 2026

The Ovens That Remember Kashmir

From soot-darkened tandoors to glass-fronted pâtisseries, the Valley’s breads trace a quiet history of inheritance, interruption and reinvention.

6 min read
Apr 24, 2026

Kinema & How It Fits Into The Asian World Of Fermented Soybeans

Kinema or akhuni, also known as fermented soybean, is a popular dish among many tribal groups in Northeast India and beyond. Here is a brief description of the ingredient, its widespread use, unique aroma, and cultural and tribal significance.

7 min read
Apr 22, 2026

Sheermal: The Bread That Learned To Travel

From Persian hearths to Awadhi courts and Kashmiri mornings, this saffron-stained bread carries milk, memory and migration, in every fold.

5 min read
Apr 17, 2026

Why Kashmiris Make Wheat Starch Pudding In Summer For Winters

Nishasta in Kashmir is produced in the summer not only to provide immediate comfort, but also to extend its effects throughout the winter. This seasonal approach reflects a deeper food wisdom, where what you consume in the summer helps prepare your body for the harsh winter ahead.

6 min read
Apr 14, 2026

Portugal’s Dried Fish Bacalhau Echoes Goan Preservation Methods

Portuguese cuisine incorporates history, geography, and custom, with bacalhau at its heart. It became a cultural mainstay, spawning different recipes and enduring popularity across generations, from simple meals to festive dishes and even having an influence in Goa, India where Portuguese colonies existed.

9 min read
Apr 20, 2026

Persian Sekanjabin Is A Fading Summer Drink Worth Rediscovering

Persian sekanjabin is a sweet and tart syrup made by simmering sugar or honey, water, vinegar, and mint and sipped as a cooling beverage to beat the heat in Iranian kitchens and homes. With roots dating back to royal Persian courts, this concoction has now trickled into modern adaptations that bars and restaurants offer globally in the form of cocktails and desserts.

4 min read
Apr 07, 2026

Fika: A Mandatory Swedish Coffee Break You Need In Modern Life

There is a widespread cultural belief among the Swedes that rest is productive, other than being a community of people who love coffee. Fika, a social ritual of coffee breaks practised in Sweden, embodies the Scandinavian culture of celebrating the present and here’s more about it.

6 min read
Apr 03, 2026

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