Author: Pradnya Oak

India’s heatwaves no longer arrive as anomalies. They settle in, early, intense, and unrelenting. Each summer breaks records, and yet the public conversation around heat often remains technical: temperatures, warnings, advisories. What is less frequently examined is how heat functions not merely as a climate phenomenon, but as a class issue.Extreme heat does not affect everyone equally. The Uneven Geography of Heat For the urban middle and upper classes, heat is inconvenient but manageable. Air conditioners, work-from-home arrangements, insulated housing, and access to healthcare create a buffer between the body and the climate. Heat becomes something to complain about, not…

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Indian spices have always travelled. Long before borders were drawn or markets formalised, pepper, cardamom, turmeric, and cinnamon moved across oceans, carrying with them stories of land, labour, and desire. Yet for centuries, these spices were consumed globally while remaining largely detached from their origins. Today, the introduction of Geographical Indication (GI) tags marks a quiet but significant shift—one that reconnects flavour to place. Taste Rooted in Geography A GI tag does more than certify authenticity. It asserts that taste is not accidental. The aroma of Malabar pepper or the intensity of Kashmiri saffron cannot be separated from soil, climate,…

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A search history can be unexpectedly intimate. What we look up when we are hungry, curious, bored, nostalgic or aspirational, often reveals more about us than what we choose to say aloud. In recent years, India’s food-related search trends have reflected a striking duality: traditional recipes such as thekua, haldi water, and ukadiche modak trend alongside global dishes like Yorkshire pudding and sourdough bread. At first glance, this coexistence appears contradictory. But it is, perhaps, deeply honest. Food as Memory and Inheritance Searches for traditional recipes often peak around festivals, rituals, or moments of cultural return. These are not merely…

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