The Emotional Onion
It’s an ingredient which crosses – cultural, political, geographical – boundaries and yet it does not show a lesser degree of respect wherever it goes.
more...Priya Singh
Writer, teacher, master's student, and WSET 3 certified wine professional
Authentic Greens or We ‘Heart’ Dhaniya
Dhaniya in Indian cuisine, cilantro to most North Americans, also referred to as Chinese parsley, coriander gets its name from the plant’s genus, coriandrum sativum.
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The Bandit Queens
If you like a story about freeing abused dogs, samosas poisoned with mosquito coils, and greetings like, ‘Namaskar, goat fucker’ with barely intact polite tones, then this book is definitely for you.
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Woman, Eating
Woman, Eating by Claire Kohda highlights just how monstrous the human world that the vampire inhabits can truly be. It’s also a food lover’s delight that gives us a peek into the complicated identities that can inhabit individual bodies and how time and history can affect them, but it’s not intimidating.
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Eat Gingerly
Ginger tea to Germans is starting to feel like what Windex brand glass cleaner was to the father in My Big Fat Greek Wedding.
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We All Have Garlic Breath
There isn’t a garlic tool in the world that has met with my approval so far. I’ve probably tried all of the ones that are small enough to justify filling space in your kitchen. (As opposed to some overpriced whack-chopper machine advertised on TV.)
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Tomb of Sand
Tomb of Sand by Geetanjali Shree was unexpected. It’s a tale that hits like a lost, slow-moving freight train. A rambling, chugging adventure in prose that diverts again and again before pulling you back to its core. It is a tale of Partition sprinkled throughout with magical realism.
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