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The stories behind the food. The people, the places, the plates.

Investigating how generational Bohri home chefs in Bhendi Bazaar are economically grappling with the rising costs of traditional, specialized ingredients and community-specific meat sourcing, while simultaneously adapting their renowned thali experience for a growing, diverse clientele, thereby impacting both their pricing strategy and the cultural authenticity of their culinary heritage. — Bhendi Bazaar, Mumbai

Home Chefs Bhendi Bazaar

The Thaal That Learned to Speak French

A 1,400-year-old eating tradition in Bhendi Bazaar. A wholesale inflation rate of 2.13 percent. A chicken sushi roll where the kheema samosa used to be. And a generation of cooks deciding what stays and what goes.

8 min read 5 May 2026

Investigating how the proliferation of Parsi ceremonial food pop-ups, often run by home cooks, within Dadar Parsi Colony is culturally revitalizing community traditions while creating new micro-economic opportunities for residents struggling with rising costs of traditional catering venues. — Dadar Parsi Colony, Mumbai

Home Chefs Dadar Parsi Colony

The Colony That Kept Its Own Recipes

Dadar Parsi Colony is 97 years old. The kitchens inside it are older. Now they're open for business.

7 min read 25 Apr 2026

Investigating how the increasing demand for hyper-local, nutritionist-approved tiffin services among professionals in Powai is fostering a new wave of women-led home-chef businesses, significantly impacting their household economies and challenging corporate catering dominance. — Powai, Mumbai

Home Chefs Powai

The Dabba Learned to Count Calories

Powai's tiffin economy was always run by women. The professionals just started paying what it was worth.

7 min read 24 Apr 2026

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The Thaal That Learned to Speak French

The Colony That Kept Its Own Recipes

The Dabba Learned to Count Calories

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