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 ...

(Excerpted with permission from Dalit Kitchens of Marathwada by Shahu Patole, translated by Bhushan Korgaonkar, published by HarperCollins India; 2024) Read more news like this on HindustanTimes.com ...

His work in Marathi was recently translated by Bhushan Korgaonkar as ‘Dalit Kitchens of Marathwada’. Published by HarperCollins Publishers India, it delves into the nuances of Dalit food ...

This is precisely the inquiry at the heart of Shahu Patole’s 2015 work, Anna He Apoona Brahma, brought into English as Dalit Kitchens of Marathwada by Bhushan Korgaonkar in 2024. Graciously ...

Dalit Kitchens of Marathwada; Shahu Patole, translated by Bhushan Korgaonkar, HarperCollins, ₹499. The reviewer is a freelance journalist based in Chennai.

The villagers don’t feel shy in revealing their food habits as much as the Dalit officers in the cities ... to western Maharashtra and some parts of Marathwada, which provided only limited ...

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 ...