The Juggernaut


How Soya Nuggets Became a Household Ingredient in India

Vegetarians find it too meaty and meat-eaters find it too bland — yet a strange twist of history made this plant-based protein a feature of Indian cuisine.

Sri Lanka’s Little-Known Memoni Cuisine

For years, Memoni food remained absent from mainstream Sri Lankan cuisine, but women from the community are changing that.

Baul Dada Sings of the American Dream

The singing street food vendor brought jhalmuri to New York City, then got caught in immigration purgatory.

How Chili Peppers Spiced Up the South Asian Palate

Whether fresh, dried, tempered, roasted, fried, powdered, stuffed, or pickled, the not-so-native fruit has become deeply enmeshed in regional cuisines.

How Lijjat Became a Global Papad Brand

The story of a women-owned cooperative that turned 80 rupees into a business worth millions of dollars.

2020 in Review: Our Top 10 Stories on Food

Our most drool-worthy food features from the year.

Ten of our Favorite Drinks for the Holidays

Sweet and milky, warm and spicy, or berry-licious and boozy — we have all your holiday drink needs covered.

Here’s How Brown Chefs are Celebrating Thanksgiving

From pumpkin biryani to sweet potato samosas, three Brown chefs share their favorite Thanksgiving meals.

Our Ten Favorite Biryanis to Plate this Thanksgiving

Will it be light and fresh veg biryani, divine seafood biryani, or nutty lamb biryani? The final pick is yours.

The Revival of Sri Lanka's Kithul Palm Treacle

The sweet vegan syrup is evolving from a dessert sweetener to a condiment in savory dishes and boozy drinks.


The Juggernaut tells untold, smart South Asian stories and news you won't find anywhere else.

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