Whetstone Magazine » South Asia Journal
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Read about South Asia and some of the favorite cuisines and delicacies in the Whetstone Magazine. Since 2016 Whetstone has used food as a means of better understanding humans and the world. To date, we've worked with a team of global creatives representing over 80 countries. We believe that diversity isn't just noteworthy, it's what makes our work so essential.
Whetstone Magazine » South Asia Journal
1y ago
A warming and nutritious dish that demands skill and long hours of cooking, harissa is a much-anticipated seasonal speciality of Kashmir ..read more
Whetstone Magazine » South Asia Journal
1y ago
In parts of western India, the colder months are synonymous with parties to celebrate hurda or sweet, tender sorghum and its fleeting yet delicious arrival in markets ..read more
Whetstone Magazine » South Asia Journal
1y ago
Sacred offerings of meat and fish are a well-entrenched part of several regional Indian cultures. They point at a more inclusive and syncretic tradition of worship ..read more
Whetstone Magazine » South Asia Journal
1y ago
A growing number of individuals and organisations in India are interested in reviving nutritionally rich foods that have been forgotten. But this quest for accessible superfoods also runs the risk of creating fads that don’t stand up to scientific scrutiny ..read more
Whetstone Magazine » South Asia Journal
1y ago
Once the well-guarded secret of the nomadic Gujjar community in Jammu, kalari cheese is now gaining popularity for its unique, mellow flavour ..read more
Whetstone Magazine » South Asia Journal
1y ago
While forest communities have always had an intimate relationship with foraging, the practice is also becoming more popular in urban India ..read more
Whetstone Magazine » South Asia Journal
1y ago
For the Nasrani Christians, a breakfast of appams and ishtoo is the gold standard for Easter celebrations ..read more
Whetstone Magazine » South Asia Journal
1y ago
Rajasthan in India’s northwest is intimately acquainted with famine. Yet projections of the state’s feted cuisine largely exclude the communities that have lived with scarcity for generations ..read more
Whetstone Magazine » South Asia Journal
1y ago
Once a stodgy, colonial-era drink, gin has now been infused with a dash of coolth. This is no small part due to new-age Indian gin brands, which are scripting a bold and flavoursome new chapter ..read more
Whetstone Magazine » South Asia Journal
1y ago
The popularity of sohan halwa — a rich, ghee-laden dessert — both in India and Pakistan is proof that recipes are a shared cultural asset that cannot be contained within boundaries ..read more