RESEARCH PAPER
Oxford Symposium Of Food and Cookery | 2022
Food on the move: Commensality inside an Indian train compartment (Paper presented at the online conference, due to be published in the annual journal).
ARTICLES
Hindustan Times | Sep 2022
Rasa: Volume 01 (Whetstone’s South Asia Vertical in Print) | Summer 2022
The Unassuming Heft Of Murmura (Article in print)
Pit Magazine | Apr 2022
You Say Potato, I Say Batata (Article in print)
The Juggernaut | Mar 2022
How Maggi Created a Generation of Experimental Cooks
Diaspora Co. | Sep 2021
How Chillies Came to Rule Over Our Palates
Conde Nast Traveler | Aug 2021
How Travelers Shaped the Cuisine of Amritsar
The Juggernaut | Apr 2021
The Juggernaut | Mar 2021
How Soya Nuggets Became a Household Ingredient in India
Whetstone | Nov 2020
The Story of Sattu and How the So-called Peasant Foods Become Mainstreamed
Healthline | Nov 2020
Cultural Cuisine: Seasonal Eating in India
Goya Journal | Sep 2020
Tehri, a Dish That Crosses Borders and Connects Communities
Healthline | Aug 2020
What is Thali? An Inside Look at this Indian Dietary Tradition
National Geographic Traveler | Nov 2019
Relishing Varanasi’s Hindi Heritage
National Geographic Traveler | May 2019
Discover India | Nov 2018
History Buff’s Guide to Osmanabad
The Hindu | Oct 2018
Goya Journal | July 2018
Aagoticha Samaan: The Monsoon Pantry
Roads and Kingdoms | Jan 2018
Scroll | Jan 2018
Lucknow’s Nawabi History Can Still be Seen In Its Stunning Architecture
Roads and Kingdoms | Apr 2017
A Syrupy Toast to Calcutta’s Revolutionaries
Goya Journal | July 2017
Shirin Mehrotra 