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).
WORK WITH BRANDS
Truth Be Told – Weekly newsletter by The Whole Truth Foods | 2023
FEATURE AND LONG FORM WRITING
The Locavore | May 2025
To Save Camels, Herding Families Are Rethinking Traditional Beliefs About Pastoral Milk
HT Brunch | Mar 2024
6 cities. 60 menus. Secret sauces. Taboo treats: Here’s what India eats now
The Locavore | Mar 2024
Feature on kutki – The little millet grown in the tribal regions of Madhya Pradesh
Conde Nast Traveller | Dec 2023
Where to eat in Humayunpur, Delhi
HT Brunch | Aug 2023
Rich, dark, spreading fast: How did Indian chocolate get so cool?
Serendipity Arts – Write Art Connect | Aug 2023
The social life of food in Indian cinema
Enthucutlet | Aug 2023
Nirula’s – Daring to design what India eats
This Day | Jun 2023
Fermentnation: A five-part series on the culture of fermentation in India
Hindustan Times: Premium | May 2023
The golden era of air travel: Air India’s food service of the 1970s-80s
Hindustan Times: Brunch | Mar 2023
The palate and the planet: Indian restaurants doing right by Earth
Hindustan Times: Brunch | Feb 2023
Grains of truth: Why India is mad over millets again
Enthucutlet | Nov 2022
AZHAR BHAI KA PAAN, LUCKNOW KI SHAAN
Feminist Food Journal | 2022
Breaking Coconuts: How women, food, and sex suffer the anxieties of India’s caste system
Indian Express | 2022
What we don’t talk about when we talk about Indian food
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 