Ishka Farms is more than just a caper producer; it's an ongoing experiment in building a resilient, responsible food future, one carefully tended plant, one meticulously cleaned grain of salt, and one hard-earned relationship at a time.| GOYA
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
A humble family recipe | Karthikeyan Sugumaran| GOYA | Recipes, Stories & Food
Noodle savant Sanskriti Bist hosts her first pop-up at home | Goya| GOYA | Recipes, Stories & Food
The future of food includes insects | Tejashee Kashyap| GOYA | Recipes, Stories & Food
A buckwheat and kala jeera crepe | Shanti Devi| GOYA | Recipes, Stories & Food
A festive treat of buckwheat crepes | Yoshita Sengupta, Terrence Manne, Ariel Wills| GOYA | Recipes, Stories & Food
Ghee, poppy seeds and a prayer | Khursheed Ahmad Shah| GOYA | Recipes, Stories & Food
A protein-packed dish from Andhra Pradesh | Sri Vamsi Matta| GOYA | Recipes, Stories & Food
A spicy curry of prawn and brinjal | Sumana Mukherjee, Sanskriti Bist| GOYA | Recipes, Stories & Food
Women, as both sanctuary and symbol | Kratika Khatri| GOYA | Recipes, Stories & Food
Bakhrid is not a festival in the same celebratory sense as Eid-ul-Fitr. What defines the day is the act of qurbani, or animal sacrifice, when a goat or water buffalo is ritually slaughtered in Muslim homes in remembrance of Prophet Ibrahim’s offering. It is an observance that carries duty and humili| GOYA
Discover rich stories, heirloom recipes, and culinary traditions from India and the sub-continent| GOYA
Gundruk ko jhol, a gundruk broth, is a soupy Nepali dish with a strong, tangy flavour and pungent aroma.| GOYA
