Article by:
Yasaswini Sampathkumar
(This year, we published many inspiring and amazing stories that made us fall in love with the world – and this is one our favourites. Click here for the full list).
I was in a narrow kitchen in Mumbai, one of India’s most strikingly modern cities, watching an ancient Indian meal being cooked on vessels of baked clay. Utensils made from leaves, wood and metal were scattered across the kitchen. The food was being prepared using only ingredients native to the subcontinent, which meant that the sharpness of chillies (native to Mexico) and the starch of the potatoes (imported from South America) were missing. Read full food and drink article here.
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