Momos, the little cream-coloured stuffed snack, unlike its size, has a complex history, one that is connected to a goddess, spans thousands of years, a hundred miles, numerous wars, exodus and yet, has always mesmerised anyone who has tasted this Himalayan treat.

Bread is a love language on its own and our last spotlight of 2022, Sanjana Arun digs into her first love - bread with one of Pune’s most delectable home-grown artisanal breadmakers - Gauri’s ThoroughBreads.

Join us on this discovery of baguettes, bagels, boules and braided breads and discover anew the ingenuity in manipulating dough - an inherently intricate activity intended to fill loved ones’ stomachs as one of the finest examples of being human.

This September, Odds & Ends shines the spotlight on Sundooq - a homegrown business that believes food is a powerful vehicle to share stories not often heard. Founded by Virkein Dhar, Sundooq creates ready-to-cook curry mixes and versatile-use chutney mixes, inspired by heirloom recipes from regional Indian kitchens and delivers them straight to your home. Read on to know more about this beautiful initiative, find a recipe to delight your stomach and heart and of course, a cool little discount for our readers when they order these sumptious delights.

Barely Researched Facts co-host, Shar Nair, dives into stories of fermentation experiments, its impact on local and global food systems, and recommendations of proportions and combinations in “non-recipes” with Payal Shah, self-styled Shepherd of Microbes and founder of Kobo Fermentary for this issue of Probably Relevant.

Since channelling her passion and setting up as a business in 2018, Payal has gained a steady following of first-time fermenters, enthusiasts, lurkers within the small but fervent fermentation community.

Read on for some fascinating insight into the history of fermentation from ancient Egypt to modern Japan as well as a jar of... ants?