Nº 08 — Autumn 2026

Harsh Trivedi

Food Writer

Harsh writes about regional Indian cuisines and the history behind dishes. He focuses on Gujarati and Western Indian food and ingredient know-how.

Writes for: Food & Gastronomy

Covers: regional cuisine, food history, ingredients

Articles by Harsh Trivedi

Glass jars of fermenting cabbage, carrot sticks in brine and a large jar of kombucha covered with a cloth, lined up on a kitchen counter beside a kitchen scale

Hyper-Local Food Sourcing & Sustainability11 min read

Home Fermentation Safely: Pickles, Kimchi and Kombucha

The safety rules behind fermented pickles, sauerkraut, kimchi and kombucha: how much salt, how warm, how acidic, which containers to use and the signs that mean a batch goes in the bin.

Small bowls of different millets, including pearl millet, finger millet, sorghum and small millets, arranged on a wooden board beside a bajra rotla

Hyper-Local Food Sourcing & Sustainability11 min read

Millets: India’s Ancient Grains and How to Cook With Them

Bajra, jowar, ragi, kodo, kutki, kangni and sanwa: what each millet is, what the official Indian nutrition data says about it, and practical starting points for cooking millets at home.