Forgotten Food: Culinary Memory, Local Heritage and Lost Agricultural Varieties in India

Lead Research Organisation: University of Sheffield
Department Name: History

Abstract

Based in the former princely capital of Rampur in north India, Tarana Khan is a local historian and novelist working to preserve her city's unique heritage linked to food, literature and culture. A former teacher, her motivation is the city's youth who retain a strong sense of their Rampuri heritage, even as it disappears around them. Recognizing the urgency, she began collecting oral histories from older residents known for their connections to the 'old world'. She also began exploring the famed Rampur Raza Library, with its rich and sizeable collection of Urdu and Persian manuscripts, for historic cookbooks. One Rampuri speciality, yakhni pulao - now cooked only to a basic recipe - appeared in fifty or more styles. Seeking to recreate these historic recipes, she worked with a khansama, or cook, from an old cheffing family to translate measures, procedures and ingredients into modern equivalents. A particular problem was the disappearance of older varieties of rice that had become extinct with the spread of high-yielding hybrid types. Their distinct aroma and taste remained alive only in the culinary memories of the older generation, who still yearn for tilak chandan and other small-grained local varieties previously grown in the rice-belt around Rampur.

Taking a lead from this 'local food hero', this partnership bridges the gap between culinary memory, local heritage and lost agricultural varieties. Bringing food historians, sociologists, literary scholars and plant scientists into dialogue with heritage practitioners, authors, cooks and street vendors, it addresses challenges linked to local communities and food sustainability in India through four main 'work packages':
1. recovery and analysis of historic cookbooks and other literatures relating to food and food cultures preserved in colonial, national, local and family collections in India, Pakistan and the UK.
2. recording oral history to enable culinary memories to be preserved in local cultural contexts with no written record.
3. commissioning a new anthology of creative writing on South Asian food and foodways to capture memories and ideas relating to such themes as family, domesticity, hospitality and food shortage.
4. growing heritage rice varieties in controlled-environment 'virtual rice paddies' protected from modern pathogens. Preferred characteristics may then be incorporated into plants that will survive and thrive in extreme environments, while also delivering high yields and nutrients required by an ever-expanding population.

The culmination of a funded-stage of the partnership will be the Rampur Food Festival. This two-day event hosted by project partner, the Rampur Raza Library, will focus on the cooking of heritage food to the recipes in Urdu and Persian manuscripts from the court of the Rampur Nawabs. Of particular note will be the use of heritage rice grown for the project to recover participants' emotional response in terms of appearance, taste and smell. In the late nineteenth century, the Rampur court was known for its patronage of an important cultural festival, the Jashn-e-Benazir, featuring poetry, music and, most significantly for our purposes, food. A distinctive feature of this event was the mixing of different social classes and communities in the shared space of bazaar culture. Building on this historic model in a contemporary context, the Rampur Food Festival will move heritage food from its 5* lodgings to street level, highlighting popularity and affordability to foster a means of livelihood for local cooks, street vendors and artisans. The festival will also showcase other partnership outputs, including a historic recipe collection making material from archival sources available to contemporary cooks and a documentary highlighting culinary memory through oral history.

Planned Impact

This research will impact on the wider Indian public in a number of ways:
-Culturally and Socially: By fostering awareness and popularising historic recipes linked to Muslim culinary heritage in India, this project will contribute to social cohesion and the mediating of difference between religious groups at a time of communal tension and violence fostered by government policy.
-Economically: By providing new means for livelihood to disadvantaged groups, including street vendors, artisans and musicians. Other economic benefits will come to local communities, like Rampur, through increasing tourism and promoting commercial activity around the production and consumption of heritage foods.
-Physically: Simple health remedies taken from historic cookbooks can also improve health and well-being among populations unwilling or unable to afford access to allopathic medicine. The development of new sustainable fortified rice varieties that are historically-rooted and culturally-appropriate will also have a major impact on hunger and malnutrition in India in the future.
 
Title Chef Sadaf Hussain prepares kheer with tilak chandan rice 
Description A short film in which chef Sadaf Hussain does a cooking demonstration with heritage rice grown for the project. 
Type Of Art Film/Video/Animation 
Year Produced 2021 
Impact Featured at public event, 'Planet to Plate', sponsored by the Institute for Sustainable Food at the University of Sheffield, 17 June 2021. 
URL https://youtu.be/psPnWAdutnI
 
Title Dastarkhwan: Food Writing from Muslim South Asia 
Description This book is divided into two parts - the first focuses on essay, while the second is short stories. 
Type Of Art Creative Writing 
Year Produced 2021 
Impact • Editor Claire Chambers was interviewed by four BBC local radio programmes on 9 May 2021 to coincide with the UK release: o BBC West Midlands, Coventry & Warwickshire Presenter Gagan Grewal o BBC Manchester Presenter Talat-Farooq Awan o BBC Derby Presenter Satvinder Rana o BBC Sheffield & Leeds Presenter Gulnawaz Hussain A five-minute clip from the Derby interview also went on BBC Sounds: https://www.bbc.co.uk/sounds/play/p09h3gys It was also reviewed in the popular and academic press: o Morgan Richardson, 'Review of Dastarkhwan', Postcolonial Interventions, vol. VI, issue II (July 2021): 177-184 [https://beaconbooks.net/wp-content/uploads/2021/07/Dastarkhwan-Review-in-postcolonial-interventions.pdf] 
URL https://beaconbooks.net/shop/dastarkhwan/
 
Title Desi Delicacies: Food Writing from Muslim South Asia 
Description This book is divided into two halves - with the first featuring essays and the second featuring short stories. 
Type Of Art Creative Writing 
Year Produced 2021 
Impact This book has been featured and reviewed widely in the popular press, blogs and social media in India and elsewhere - as example: o Manasvi Jerath, '2 delectable books about South Asian culinary traditions that foodies will love,' eShe, 22 December 2020. o Latha Srinivasan, 'Come home to a whole meal' [an interview with editor Claire Chambers], The Hindu Business Line, 26 December 2020. o Farihah Choudhury's review. o Jaya's Blog, 4 Jan. 2021. o 'Cook to make time stop, to make time stop' [excerpt from Sarvath Hasin's chapter], MintLounge, 4 Jan. 2021 o 'Books of the Week', FirstPost, 12 Jan. 2021. o 'The kitchen's calling: Rahul Verma reviews 'Desi Delicacies: Food Writing from Muslim South Asia'', The Hindu, 16 Jan. 2021. o Sourish Bhattacharya, 'Into the Alimentary Tract of Muslim South Asia', The Daily Guardian, 16 Jan. 21. o Sahil Pradhan, 'Desi Delicacies: saparous', A Hindu's View: a book blog, 20 Jan. 21. o Claire Chambers, 'A Rich Helping of Food Writing', 3 Quarks Daily, 25 Jan. 21. o Annie Zaidi, 'Secret Recipes and Private Smiles', The Hindu, 30 Jan 21 [excerpt from her chapter] o 'South Asian Pasts in Books', Daily Star (Dhaka), 4 Feb. 2021. o 'Desi Delicacies: An Anthology of South Asian Food Culture', Dhaka Tribune, 18 Feb. 2021. o Ambica Gulati, 'Desi Delicacies' [an interview with editor Claire Chambers], A Traveller's Wishlist, 3 Mar. 2021. o Mahnoor Fatima, 'Book Review: Desi Delicacies', Youlin Magazine ['Pakistan China Institute's flagship cultural website'], 26 Mar. 2021. o Sonam Joshi, 'If people can be brought together to eat and talk, many barriers will come down, says Claire Chambers', The Times of India, 12 April 2021. o Mannan Mashrur Zaarif, 'Tracing South Asian Muslim civilization through food', The Daily Star (Dhaka), 29 April 2021. o 'Cookbooks of 2021', The Times of India, 6 May 2021 (featured alongside a number of major titles, including Jamie Oliver's Together and Drew Barrymore's Rebel Homemaker) o Vivek Menezes, 'Review: Desi Delicacies: Food Writing from Muslim South Asia edited by Claire Chambers', Hindustan Times, 4 June 2021. o Vandana K, 'The History and Origins of Masala Chai', MUD/WTR, 24 June 2021. • Some historic recipes included in the book have also been featured by chefs and restaurants, e.g. Chef Pinaki at Yantra, Singapore. 
URL https://www.panmacmillan.com/authors/claire-chambers/desi-delicacies/9789389104585
 
Title Food writer Tarana Husain Khan prepares Rampuri khichdi with tilak chandan rice 
Description A short film in which food writer Tarana Husain Khan does a cooking demonstration with heritage rice grown for the project. 
Type Of Art Film/Video/Animation 
Year Produced 2021 
Impact Featured at public event, 'Planet to Plate', sponsored by the Institute for Sustainable Food at the University of Sheffield, 17 June 2021. 113 views on YouTube (to 14/3/22) 
URL https://youtu.be/psPnWAdutnI
 
Title Jashn-e-Benazir 
Description A 16 minute recording of a rekhtigoi performance by performers Fauzia Dastangoi and Saneya. It draws on a 19th century narrative poem, Jashn-e-Benazir, to reflect on Rampur's food history and culture. 
Type Of Art Film/Video/Animation 
Year Produced 2021 
Impact The piece was shared with an accompanying article via the project's Forgotten Food series in Scroll.in (July 2021) - to coincide with the publication of Razak Khan's edited edition of this poem in English translation (from Urdu). It was also featured in a public event, 'Planet to Plate' sponsored by the Institute for Sustainable Food, 17 June 2021, followed by a Q&A with the director and performers. 438 view on YouTube (to 14/3/22). 
URL https://youtu.be/Kz49Dik0ag8
 
Title The Forgotten Foods of Rampur 
Description A 50-minute documentary film produced by independent filmmaker Yousuf Saeed with consultant Tarana Husain Khan on the lost culinary traditions of Rampur in north India. 
Type Of Art Film/Video/Animation 
Year Produced 2022 
Impact This documentary film is still in progress, but the intention is for showings at film festivals in India and the United Kingdom. 
 
Description This award has succeeded in bringing food historians, sociologists, literary scholars and plant scientists into dialogue with each other and with public practitioners engaged in the food and local heritage sector, including public historians, heritage practitioners, authors, cooks, farmers and street vendors. Their discussions and activities have offered innovative means of addressing challenges linked to local communities and food sustainability in India by meeting the following objectives: 1. Recording culinary memories through oral history in order to chart changing food cultures from the colonial/princely era into independence and beyond. 2. Analysing historic cookbooks and other literatures relating to food and food cultures to reflect on heritage recipes, diet-related health remedies and culinary memory. 3. Liaising with popular historians, heritage practitioners, cooks, farmers and writers to share historic food cultures and consider how they be employed to benefit local communities, including those of different ages and backgrounds, in the present. 4. Growing heritage rice varieties referenced in oral histories and historic cookbooks in order to ascertain attractive heritage characteristics that could be incorporated into new drought-resistant and nutrient-rich varieties. Tangible impact has been achieved through a wide variety of public activities, including a best-selling anthology of creative writing, a widely-read series in Scroll.in, public events, performances and exhibitions. Overall, the project's most significant achievement has been to use food history and literature to invigorate local heritage agendas in a way that will bring economic and cultural benefits to struggling communities and regions, while also informing food production.
Exploitation Route Our field trial of tilak chandan revealed the many challenges involved in growing hertage rice varieties, not least the difficulty of obtaining seeds, the complications of pest infestation and vulnerability to climate change. Ultimately, the rice grown had lower yields and was significantly more expensive than the HYVs. At the same time, its distinct taste, texture and aroma gave it a cultural value that is a tangible loss of the dwindling of agro-biodiversity in India. Assessing how to incorporate the specific, attractive characteristics of heritage rice into high yield, drought resistant and nutrient rich varieties that are culturally-sensitive is a challenge for the future.
Sectors Agriculture, Food and Drink,Communities and Social Services/Policy,Creative Economy,Leisure Activities, including Sports, Recreation and Tourism,Culture, Heritage, Museums and Collections

 
Description By fostering awareness and popularising historic recipes linked to Muslim culinary heritage in India, this project is contributing to social cohesion and the mediating of difference between religious groups. The reviews and discussions around Desi Delicacies: Food Writing in Muslim South Asia (PanMacmillan, 2021) and the project's 'Forgotten Food' series in Scroll.in point to this cultural and societal impact. As one blogger wrote (countering the partisan politics of Hindu nationalism and Muslim extremist groups that foster division between religious groups), 'it is "Desi" Delicacies and not anything else, because there is nothing more desi than this Muslim cuisine of India'. Other economic benefits will come (after the pandemic) to local communities, like Rampur, through increasing tourism and promoting commercial activity around the production and consumption of heritage foods. The project also uses food history to provide new means for livelihood to disadvantaged groups, including street vendors, artisans, performers and musicians - as exemplified by the rekhtigoi play co-created with local performers in Delhi and the participation of chefs in the Zaiqa-e Rampur tasting festival. Additionally, the experiments with heritage rice are contributing to the development of new sustainable fortified rice varieties that are historically-rooted and culturally-appropriate. They will, potentially, have a major impact on hunger and malnutrition in India in the future.
First Year Of Impact 2020
Sector Agriculture, Food and Drink,Creative Economy,Education,Culture, Heritage, Museums and Collections
Impact Types Cultural,Societal,Policy & public services

 
Description Plant Humanities: Where Arts, Humanities and Plants Meet
Geographic Reach Multiple continents/international 
Policy Influence Type Participation in a advisory committee
URL https://www.royalholloway.ac.uk/media/15375/plant-humanities-strategic-partnership-report-final-1308...
 
Description Project included in PRAXIS Report, 'Heritage for Global Challenges' (Feb 2021)
Geographic Reach Multiple continents/international 
Policy Influence Type Participation in a advisory committee
URL https://changingthestory.leeds.ac.uk/2021/02/09/praxis-publication-launch-heritage-for-global-challe...
 
Title Oral history interviews - Delhi 
Description PI Lambert-Hurley and Co-I Gupta have worked with researcher Farah Yameen in Delhi to collect a detailed set of oral interviews from 10 respondents on food practices, cultures and histories among non-ashraf Muslims (denoting their less elite social standing) in Delhi from different regional and occupational backgrounds. 
Type Of Material Database/Collection of data 
Year Produced 2021 
Provided To Others? No  
Impact A co-produced academic article in a peer-reviewed journal is planned with researcher Farah Yameen to draw on this research dataset [for submission to Oral History]. We are also considering various public outputs, including a popular book publication (in English and Hindi) featuring the interviews and potentially some cooking demonstrations of the featured recipes for circulation on social media. Subsequently, the interviews will be made available for public access. 
 
Title Oral history interviews - Rampur 
Description Consultant Tarana Husain Khan has collected a detailed set of filmed oral interviews from 9 respondents so far on food practices, cultures and histories in Rampur. Those interviewed belong to the Nawabi family, as well as other social and occupational groups, including local khansamas (or chefs), street vendors, halwai (or sweetmakers), farmers and archivists. 
Type Of Material Database/Collection of data 
Year Produced 2022 
Provided To Others? No  
Impact These interviews will be included in a documentary film produced by independent filmmaker, Yousuf Saeed, on 'The Forgotten Foods of Rampur'. Subsequently, the interviews will be made available for public access. 
 
Title People's Archive of Food Memories 
Description PI Lambert-Hurley and Co-I Gupta have worked with a team of 11 students at Janki Devi College, University of Delhi, to collect 16 detailed interviews from their family members on food practices, cultures and histories among migrant communities to Delhi. 
Type Of Material Database/Collection of data 
Year Produced 2022 
Provided To Others? No  
Impact A co-authored academic article in a peer-reviewed journal is planned to draw on this research dataset [for submission to a migration journal, like Migration Studies]. Subsequently, the interviews will be made available for public access. 
 
Description Academic partnership (City Food Research Group, NYU) 
Organisation New York University
Country United States 
Sector Academic/University 
PI Contribution PI, Siobhan Lambert-Hurley, has worked with partner lead Krishnendu Ray to share expertise key to the project.
Collaborator Contribution Krishnendu Ray has offered expertise on the project as a whole. He has also facilitated the forthcoming publication: Debal Deb, 'Rice Cultures of Bengal,' Gastronomica 21.3 (August 2021).
Impact Outputs in progress. PI Lambert-Hurley is a historian, while partner lead Ray is a sociologist.
Start Year 2019
 
Description Academic partnership (Culinaria Research Centre, University of Toronto) 
Organisation University of Toronto
Country Canada 
Sector Academic/University 
PI Contribution The PI, Siobhan Lambert-Hurley, has worked with partner lead, Jayeeta Sharma, to organise panels at academic conferences to showcase the project's research and oversee procurement of heritage rice seed. Together, they will also guest edit a special issue for Global Food History.
Collaborator Contribution Project lead Jayeeta Sharma worked with PI Lambert-Hurley to organise the following academic conference panels: "Eating In and Out of South Asia: Dynamic Histories of Food in Modernity," The 48th Annual Conference on South Asia, University of Wisconsin-Madison, 17-20 October 2019. "Cooking, Eating, Remembering: Dynamic Histories of Food, Culture and Place," The 26th European Conference on South Asian Studies, University of Vienna, 29 July-1 August 2020 [cancelled due to Covid restricitons]. Together, they are guest editing a special issue for Global Food History (2023). The papers are currently in the final stages of review and their joint-authored introduction will be drafted in summer 2022. Sharma also assisted in procuring heritage rice seed and expertise from scientist Debal Deb at his Basudha Farm, Orissa.
Impact Most outputs are in progress. The PI Lambert-Hurley and project lead Sharma are both historians, but the Culinaria Research Centre is multidisciplinary.
Start Year 2019
 
Description Academic partnership (Janki Devi Memorial College, University of Delhi) 
Organisation University of Delhi
Department Janki Devi Memorial College
Country India 
Sector Academic/University 
PI Contribution As PI, Siobhan Lambert-Hurley works with partner lead, Saumya Gupta, to support project research and public activities in India.
Collaborator Contribution Partner lead Saumya Gupta has controlled the budget and overseen research (with PI Lambert-Hurley) based in Delhi. This includes: -oral interviews undertaken by project researcher Farah Yameen -post-doctoral research undertaken by Razak Khan -student oral history project through Janaki Devi Memorial College -documentary directed by independent filmmaker Yousuf Saeed
Impact Two sets of oral interviews (those undertaken by researcher Farah Yameen in Delhi and those undertaken by students as part of the People's Archive of Food Memories project). A rekhtigoi performance produced as a collaboration between postdoctoral researcher Razak Khan, director Danish Iqbal, and perfomers Fauzia Dastango and Saneya. Other outputs are ongoing.
Start Year 2019
 
Description Academic partnership (York University) 
Organisation University of York
Country United Kingdom 
Sector Academic/University 
PI Contribution The PI, Siobhan Lambert-Hurley, has collaborated with partner lead Claire Chambers to edit the 'Forgotten Food' series in Scroll and oversee the publication of Desi Delicacies: Food Writing in Muslim South Asia (in India)/Dastarkhwan: Food Writing in Muslim South Asia (in the UK) to which Lambert-Hurley also contributed an afterword.
Collaborator Contribution Project lead Claire Chambers contributed two articles to the 'Forgotten Food' series in Scroll and edits the series with PI Lambert-Hurley. She also edited Desi Delicacies: Food Writing in Muslim South Asia (published in the UK as Dastarkhwan)
Impact Outputs include the full list of publications in the 'Forgotten Food' series and Claire Chambers' edited volume, Desi Delicacies: Food Writing from Muslim South Asia (published in the UK as Dastarkhwan) (all listed under publications).
Start Year 2019
 
Description Article on Forgotten Food project in National News 
Form Of Engagement Activity A press release, press conference or response to a media enquiry/interview
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Public/other audiences
Results and Impact PI Lambert-Hurley and consultant Tarana Husain Khan interviewed by Shaishta Khan for article entitled 'Forgotten Food project documents Muslim culinary heritage in India and the UK', National News (Dubai), 28 December 2021.
Year(s) Of Engagement Activity 2021
URL https://www.thenationalnews.com/lifestyle/food/2021/12/28/forgotten-food-project-documents-muslim-cu...
 
Description Article on Forgotten Food project in SelectScience 
Form Of Engagement Activity A press release, press conference or response to a media enquiry/interview
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Professional Practitioners
Results and Impact Project featured in the following article: 'Scientists and food historians collaborate to revive and grow extinct varieties of rice,' SelectScience, 26 Jan. 21.
Year(s) Of Engagement Activity 2021
URL https://www.selectscience.net/industry-news/scientists-and-food-historians-collaborate-to-revive-and...
 
Description Article on resurrecting tilak chandan in Indian Express 
Form Of Engagement Activity A press release, press conference or response to a media enquiry/interview
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Public/other audiences
Results and Impact PI Lambert-Hurley and consultant Tarana Husain Khan interviewed by Yashee for article entitled 'Saving tilak chandan's fragrance: Why a field in Rampur is growing an heirloom rice variety', The Indian Express (Delhi), 28 December 2020.
Year(s) Of Engagement Activity 2021
URL https://indianexpress.com/article/india/saving-tilak-chandans-fragrance-why-a-field-in-rampur-is-gro...
 
Description Book event - Desi Delicacies (Ganga Jamuni Foundation) 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Public/other audiences
Results and Impact A virtual event around project book, Desi Delicacies, organised by Ganga Jamuni Foundation on 23 Jan. 21. Attended by over 700 participants on Facebook Live and YouTube. A lively Q&A with 70+ comments in the chat function.
Year(s) Of Engagement Activity 2021
URL https://www.facebook.com/gangajamuniheritage/videos/166217421934694/
 
Description Book event - Desi Delicacies (Karnavati University) 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Undergraduate students
Results and Impact Students at Karnavati University attended a virtual event on project book, Desi Delicacies, on 7 Jan. 21. There was an active Q&A.
Year(s) Of Engagement Activity 2021
 
Description Book event - Desi Delicacies (Lahore Literary Festival) 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Public/other audiences
Results and Impact A panel at the Lahore Literary Festival in which authors were in conversation with Raza Rumi. 765 views on YouTube by 9 Mar. 21. Followed by an active Q&A. The digital format enabled cross-border dialogue between India, Pakistan and the South Asian diaspora for which the Desi Delicacies session was held up as an exemplar (see 'Lahore Literary Festival's virtual edition amid COVID-19 crisis spurs cross-border exchange in absence of red tape', FirstPost, 18 Feb. 2021). The session also featured in 'Desi Delicacies: something for the palate, literally', Dawn (Karachi), 19 Feb. 21 and 'Lahore Literary Festival went virtual', The Daily Times (Lahore), 26 Feb. 21.
Year(s) Of Engagement Activity 2021
URL https://youtu.be/vEAiJ4s951k
 
Description Book launch - Desi Delicacies 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Public/other audiences
Results and Impact 69 members of the general public attended the live virtual launch event for project publication, Desi Delicacies. There was an active Q&A. As of 9/3/21, the recording on YouTube has been accessed 134 times.
Year(s) Of Engagement Activity 2020
URL https://www.youtube.com/watch?v=Os4HpmLO_tg
 
Description Exhibition at the Royal Society, London 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Other audiences
Results and Impact An exhibition on this project was featured at the following event: 'Feeding the World Without Costing the Earth', hosted by the Institute for Sustainable Food, University of Sheffield at the Royal Society, London, 14 March 2022. It was attended by c. 75 attendees, including representatives of funding bodies, donors, alumni, postgraduate students and others.
Year(s) Of Engagement Activity 2022
 
Description Facebook Live (Tarana Khan on Rampur's Culinary Heritage) 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Public/other audiences
Results and Impact Project consultant Tarana Khan's event on 'Rampur's Culinary Heritage' for Tawarikh Khwani on Facebook Live, 21 July 2020, received over 3000 views within a week.
Year(s) Of Engagement Activity 2020
URL https://www.facebook.com/Tawarikhkhwani/videos/2382599905375744/?sfnsn+mo&d=n&vh=e
 
Description Initial meeting and stakeholder workshop, Allahabad, India 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Professional Practitioners
Results and Impact Initial meeting and stakeholder workshop in Allahabad, India, in conjunction with Sanchaari Sanskritik Parv, 8-10 November 2019. The workshop was attended by two academic partners (PI and Co-I Gupta), three local heritage practitioners, one filmmaker, one chef and one researcher. The project also participated in local heritage festival, Sanchaari Sanskritik Parv, attended by over 100 members of the general public (including students), sparking questions and discussions.
Year(s) Of Engagement Activity 2019
 
Description Instagram Live (Tarana Khan and Rana Safvi on Eid) 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Public/other audiences
Results and Impact Rana Safvi in conversation with Tarana Khan, 'Eid Past and Present' on Instagram Live, 23 May 2020.
Year(s) Of Engagement Activity 2020
 
Description Podcast (Naan Curry with Sadaf and Archit) 
Form Of Engagement Activity A broadcast e.g. TV/radio/film/podcast (other than news/press)
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Public/other audiences
Results and Impact Project collaborator Sadaf Hussain shared his work connected to the project in two podcasts:
-Podcast: 'Naan Curry with Sadaf and Archit' - especially Ep. 13: Pakode, Samose aur kya tal rahai hai? and Ep. 14: Rice and Shine,
-Podcast: Paperback, Ep. 78: Sadaf Hussain.
Year(s) Of Engagement Activity 2021
URL https://ivmpodcasts.com/naan-curry-episode-list/2020/10/19/ep-00-introduction-to-naan-curry
 
Description Public event at Planet to Plate festival 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Public/other audiences
Results and Impact Public event for 'Planet to Plate': an online festival celebrating the interdisciplinary work of the Institute for Sustainable Food at the University of Sheffield, 15-17 June 2021. The two-hour event included:
• talk by the PI on 'Resurrecting tilak chandan'
• two cooking demonstrations with heritage rice by consultant Tarana Husain Khan (also available on YouTube at: https://youtu.be/tGizT8jbpGE) and chef Sadaf Hussain (also available on YouTube at: https://youtu.be/psPnWAdutnI)
• a performance of oral storytelling (rekhtigoi) (also available on YouTube at: https://youtu.be/Kz49Dik0ag8)
• a q&a with the performers.
Year(s) Of Engagement Activity 2021
URL https://www.sheffield.ac.uk/sustainable-food/home/events/planet-plate-three-day-festival-talks-perfo...
 
Description Radio interviews on Dastarkhwan 
Form Of Engagement Activity A press release, press conference or response to a media enquiry/interview
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Public/other audiences
Results and Impact Editor Claire Chambers was interviewed by four BBC local radio programmes on 9 May 2021 to coincide with the UK release:
o BBC West Midlands, Coventry & Warwickshire Presenter Gagan Grewal
o BBC Manchester Presenter Talat-Farooq Awan
o BBC Derby Presenter Satvinder Rana
o BBC Sheffield & Leeds Presenter Gulnawaz Hussain
A five-minute clip from the Derby interview also went on BBC Sounds.
Year(s) Of Engagement Activity 2021
URL https://www.bbc.co.uk/sounds/play/p09h3gys
 
Description Tasting festival - Zaiqa-e Rampur 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Public/other audiences
Results and Impact A public tasting festival, 'Zaiqa-e Rampur', organised by the District Administration in Rampur (contact: Ghazal Bharadwaj, the Chief Development Officer) with collaboration from Mahila Kalyan Vibhag (Womens' Welfare Department) - at which Rampur chefs were invited to present their unique sweet dishes in the hopes of initiating further opportunities with local restaurants and entrepreneurs - involved two khansamas (out of three groups in total) supported by the project. Chef Suroor Khan and Bhura khansama prepared historic recipes for adrak halwa, gulathhi, shahi tukdey and dil pasand halwa.
Year(s) Of Engagement Activity 2021
 
Description Workshop, 'Researching Food and Sustainability' 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach Regional
Primary Audience Professional Practitioners
Results and Impact 'Researching Food and Sustainability' was an event organised by the PI, representing the Humanities Research Institute, with the Institute for Sustainable Food, University of Sheffield, 24 Jan 2020. It provided an opportunity for Humanities scholars to engage with scientists and professional practioners. PI Lambert-Hurley presented the project as an example of collaboration with heritage practioners.
Year(s) Of Engagement Activity 2020