Meher Mirza

How India Made Ice Cream a Dessert of its Own

Once the mainstay of the colonial elite, ice cream — thanks to American GIs and Indian entrepreneurs — soon became the ubiquitous and flavorful treat that it is today.

The Urban Resurgence of Offal

Once a staple of Parsi home kitchens, animal organ dishes are showing up on urban restaurant menus — from those of Dhamaka to Bombay Canteen.

India’s Burning Hot Love for the Sizzler

The scorch-your-tongue dish grew popular in the 1960s, but few know how it came to India. Some say California, others Japan, but the real story is not so straightforward.

How Food Has Sparked Protests Throughout History

Indian farmers today, who are fighting against new corporate-friendly farm bills, follow a long line of revolutionaries who used food as a means of protest.

Why India isn't Known For its Alcohol

France has champagne, Japan has sake, Scotland has whiskey. So, why isn't India famous for an alcohol of its own?

Why India Still Loves Its Multi-Cuisine Restaurants

The Indian “multi-cuisine” — which emerged over 50 years ago — is what happens when your dad wants masala dosa, your grandparents want Hyderabadi biryani, and your sibling wants fettuccine Alfredo.

The Weight of Parsi Toddy

How an ancient tradition cemented itself in Parsi kitchens, and why it is now fading away.