TIFFIN 

The Golden Child SANA JAVERI KADRI IS A TURMERIC-BOOSTING QUEER WOC SUPERHERO Story and Photographs: Rohan Kamicheril hen I first catch sight of Sana Javeri Kadri, the bubbly twenty-five-year-old is bopping up a bustling Mumbai street in a khadi salwar kameez the exact hue of freshly ground turmeric. Breezily sidestepping the mayhem of the city’s midday traffic, her disarmingly open smile and jaunty leather backpack give her the strangely apposite air of a hyperconfident and

One of the many unexpected delights of cooking Indian food is the chance to incorporate dishes, almost in their entirety, into more familiar staples. This galette is one of my favorite examples. In essence it’s just a pie crust with some wilted greens bound together with a little egg. But in place of the regular greens, I use an Indian-spiced mixture of spinach, ginger, garlic, herbs, and spices. The addition of just a few warm spices and some dill gives this dish incredible

Indian pickles are a wildly different beast from their Western counterparts. They’re fiery concoctions made out of a variety of vegetables, fruit, or sometimes even fish and meat. Take your average kosher dill pickle, add about 25 different spices to it, a quart of oil, and let it ferment in the sun for a week and you might just end up with something approaching an Indian pickle. It’s a good thing, I promise. As weird and obscure as they seem, Indian pickles do have something