For generations, India’s idea of “authentic” cuisine has been shaped by caste, leaving Dalit food traditions largely invisible or stigmatized as impure. Built from necessity and exclusion, this cooking draws on offal, beef, foraged greens, and bold flavors that reflect both scarcity and ingenuity. In this episode, we explore how Dalit cuisine challenges dominant notions of purity, why it has been marginalized by religious and social hierarchies, and how activists are now reclaiming it as a source of pride and political assertion. Set against rising hostility toward these foodways, the story reframes Dalit cooking not as deprivation, but as a powerful expression of resilience, creativity, and cultural survival.

https://www.economist.com/christmas-specials/2025/12/18/from-honeycomb-curry-to-blood-fry-indias-untouchable-cooking