KHAMGAON, India – Pork rinds. Dried squirrel. Spicy fish eggs. Dalit Kitchens of Marathwada is part anthology, part cookbook and part rebuke to readers, who may presume Indian food is largely ...

Edited excerpts from the interview: In the introduction to ‘Dalit Kitchens of Marathwada’, you have mentioned that members of the two communities did not want you to write the book in such detail.

We could make choices that, as Shahu Patole indicates in his book, Dalit Kitchens of Marathwada, were not available to people like him at the bottom of Hindu society. Patole’s book deals ...

Jaipur: Shahu Patole, author of Dalit Kitchens of Marathwada talks about how in her village “seven castes till the same earth, sowing the same grains and vegetables beneath shared skies and ...

He wants less secrecy, more pride, around this food. The English translation of his book, Dalit Kitchens of Marathwada, certainly helps in that mission, he says If we are what we eat, then shouldn ...

MUMBAI -- The first time I encountered Dalit food was a recipe for blood fry, a goat-blood dish often prepared by Dalit communities across India in the absence of meat. Indian restaurants have ...