A Spicebox & Cookbook Got Her Started

When I set off to graduate school in the US, the Internet had not yet taken over the world. I actually spoke to people to gather information about life in America in general and my destination, New Orleans, in particular. So, I was delighted to find a woman whose son […]

Discovering Afghan Cuisine A World Away

I grew up in India, but it was at restaurants in the United States that I came to know and love the food of my old neighbor, Afghanistan. So I was dismayed when my friend Ashok had the opportunity, but not the inclination, to learn more about Afghan cuisine firsthand. This […]

The Rooster Sauce Guy The Rooster Sauce Guy

A food writer based in southern California, Randy Clemens is best known as the author of The Sriracha Cookbook. This 2011 cookbook is dedicated to cooking with a southeast Asian sauce named after its Thai town of origin, Si Racha. In the U.S., the chile-and-garlic sauce is frequently referred to […]


Pongal: A relevant dish and festival

Around mid-January, people in South India celebrate Pongal, the harvest festival. Unlike Halloween or Christmas, Hindu holidays don’t fall on the same date each year. My mother consults an almanac to keep track of festivities. Since I can’t read that flimsy paperback, she just tells me about upcoming holidays. And […]

At MIT, dine like a 14th-century nobleman At MIT, dine like a 14th-century nobleman

For over a decade, during the Independent Activities Period between semesters, MIT has offered a non-credit class on “old food’’ from the region around the Mediterranean Sea. The idea came from conversations history department chair Anne McCants, who teaches the class, had with a colleague about how little their students […]

Chef Praveen Anand of Dakshin Chef Praveen Anand of Dakshin

Praveen Anand is a Chennai-based chef trained in western cooking. Today, his passion is authentic South Indian food. His embrace of the traditional is significant in a nation that has quietly begun discarding some of its food customs. In his two-decade long career, he has researched foods of various communities […]