Food has become an important topic during the pandemic. With supply lines cut off, locally produced food has regained its importance. Suspension of socialising and public entertainment has led people on to their kitchens. People are cooking a lot more than their usual pre-pandemic lifestyle. Amrita Ghosh and Ayandrali Dutta discuss the various aspects of the culinary world that has recently gained relevance during the ongoing pandemic. Ayandrali Dutta is a journalist and food enthusiast from Kolkata who started a home cook startup not too long ago. She calls it AD’s Cookhouse. She merges the history of food with the history of Bengal in intricate ways. Her food has been featured in several videos and articles in Times Food, Times of India, The Hindu, The Quint and others.
Amrita Ghosh has a PhD in literature and postcolonial Studies, and a postdoc from a Linnaeus University, Sweden. She is currently a visiting researcher at Lund University, South Asia center, SASNET and is finishing two books on Kashmir, and Tagore-Yeats, and a new co-written project on India’s Culture Industries is under contract with a university press.
