PriyaDeshingkarFood Substack
Priya DeshingkarRamblings about the history of Indian food and recipes..
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 16 | Subscribers | Read | priyadeshingkar.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
The brutal history that gave us glorious Chai and our beloved Chaiwallahs
Whenever I visit Delhi, I like to stop at a local chai shop.
Who were the Mughals and how did they influence Indian food?
The event “Reimagining Mughal Culinary Scripts” during the Food Season at the British Library last week was like a feast for my foodie soul. It was set up as a conversation between Neha Vermani, a historian of food consumption and culinary ...
Pork Vindaloo or Vindalho De Porco
When I arrived in the UK in the 80s nearly everyone I met declared that they loved Indian food and then proceeded to rattle off names of their favourites like Vindaloo, Dhansak, Bhuna, Madras, Phaal, Korma and Rogan Josh. Some of these like...
The brutal history that gave us Chai and our beloved Chaiwallahs
(and a recipe for Delhi ginger chai!)
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Authors
The writers behind this newsletter.
Food-obsessed university prof. Maharani Supperclub in Brighton and Hove featuring Indian regional food and venturing into the world of food writing.
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