Work - Vijju Desifakes

Food in India is never just sustenance; it is identity, medicine, and love served on a plate (or a banana leaf). The lifestyle revolves heavily around seasonal eating and the concept of rasoi (the kitchen). While the world knows India for its curries, the true essence lies in the diversity: the steaming idlis of the South, the robust Sarson ka Saag of the North, the sweet Mishti Doi of the East, and the seafood richness of the West.