How can you record a taste from memory? Tarana Husain Khan, Rakesh Raghunathan and Deepa S. Reddy discuss celebrating food and family in this session.
Tarana Husain Khan is a writer and food historian. She is the author of critically acclaimed books, Degh to Dastarkhwan: Qissas and Recipes from Rampur, which explores Rampur’s culinary history, and a historical fiction The Begum and the Dastan. She has co-edited and contributed to the recently published anthology Forgotten Foods: Memories and Recipes from Muslim South Asia. She is a Research Fellow at the University of Sheffield on an Arts and Humanities Research Council-funded project to revive heirloom recipes and rice varieties.
Rakesh Raghunathan is a culinary ambassador, who showcases the rich heritage of South Indian cuisine globally. Known for his insight into socio-cultural practices, he presents food as a performative art. He is one of the judges in MasterChef India, Tamil. His travels are documented in several TV shows.
Deepa Reddy, a cultural anthropologist at the University of Houston-Clear Lake, has extensively researched and published on topics such as women’s activism, religious and ethnic politics, and caste as an ethnic identity. She is also a blogger and writes on food, and recipes from historical texts. She is involved in a documentation project on Indian heritage rices called SHĀLIKŪTA.
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