Food Writing

Plate Stories

Essays on kitchens, regional dishes, and the people behind them.

Why we show the table price

The gap between a dosa at the counter and a dosa on your phone, and what we decided to do about it.

Donne biryani, ragi mudde and the dawn kitchens that fed a garrison city.

How stainless steel replaced brass and bell metal in Indian homes, and why it's in our logo.

Spills, smells, and why we didn't put our riders in a different colour.

Kalpasi, marathi mokku and the morning grind at Chettinad Courtyard.

Building a five-level spice scale with chefs from Guntur to the Naga hills.