The forest as a seven-course feast | Satarupa Mitra| GOYA | Recipes, Stories & Food
A matcha masterclass | Esha Ashar| GOYA | Recipes, Stories & Food
Memory, migration and flavour in a bowl of sukha gosht | Mahwish Paikar| GOYA | Recipes, Stories & Food
The preparation of tongba is considered sacred; the yeast (marcha) used in fermentation is often passed down through families like an heirloom, guarded carefully because it carries the unique taste of each household. Neelanjana Rai examines the cultural role of this traditional wine, made from ferme| GOYA
A Bunt wedding feast | Mradula Hegde, Terrence Manne| GOYA | Recipes, Stories & Food
A Bunt signature | Mradula Hegde, Terrence Manne| GOYA | Recipes, Stories & Food
Beyond the sushi train | Raul Dias| GOYA | Recipes, Stories & Food
Not just another weed | Hirra Azmat| GOYA | Recipes, Stories & Food
When Karthik and his partner, Sacha moved to Goa in 2019, they would search for good south Indian food, but find little to no options. The founder of Goa’s Tamil Table, Karthik began reconstructing everything he had tasted as a child. Documentation started with his mental notes. “And over phone calls with mum.” As he cooked, people dropped in to eat. The flavours were clean, unexpected. “Friends would ask us to cater small events,” recalls Sacha. “We were just cooking for people...| GOYA | Recipes, Stories & Food
The comfort of everyday dishes | Anisha Oommen, Nachiket Pimprikar, Aparna Patidar| GOYA | Recipes, Stories & Food
