Nikhita Venugopal is a freelance food and culture journalist who has written for publications such as The Ringer, Food52, Bon Appétit, Taste, and Eater.
The recent global rise of the clarified butter — as common as salt in many South Asian and Middle Eastern kitchens — is striking for an ingredient steeped in centuries of culinary history.
December 22, 2021
Although tamarind has always been a large part of savory South Asian cooking, its sourness also has a sweet side.
July 06, 2021
The American grocery chain inadvertently built a line of products — from lamb vindaloo to spicy chakri mix — that appeal to South Asians and non-South Asians alike.
April 20, 2021
South India’s coffee scene and its signature drink, kaapi, have remained largely in the background.
March 13, 2020
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