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One is expected to eat a doubles the same way as one would a ripe mango; its liquids escaping your mouth and caressing your fingers as you savour the satisfying

In India, a tiffin typically means a prepped lunch. It often comes in stacked vertical stainless steel containers. Some vendors say tiffin services are on the rise in Toronto, especially with workers returning back to the office, rising grocery bills, and people looking for food that reflects regional diversity.

In India, spices are just one element in a dish, along with souring agents, cooking oils, pulses, and vegetables thatcan all be very distinct in different parts of the country.

In this episode, Gastronomica’s Krishnendu Ray talks with Sean Wyer about the 21st century transformation of Rome’s Jewish Quarter. Drawing on his latest research, recently published in Gastronomica, Sean considers how a range of factors – from heritage tourism and cosmopolitan innovation to religious dietary laws and diasporic migration – helped shape Jewish-Roman cuisine and the evolving character of a historic neighborhood.

Roti has evolved to suit the tastes of a multitasking generation who didn’t grow up strictly eating traditional foods. For home cooks, roti can provide the base for panzanella, French toast, quesadillas, tacos or pizza.