A story of culinary apartheid
An enforced culture of want among India's most marginalized gave birth to unique dishes of dried meats, offal and breadsbut every morsel is painful
Kanta Prasad is 64, but his childhood memories are vivid—empty utensils and growling stomachs. Crisis was not a phase, it was an everyday affair. It wasn’t the story of just his family; it was the same for every Dalit household in his village in Azamgarh district, Uttar Pradesh. For them, this scarcity meant eating everything they could lay their hands on—which was usually everything that the upper castes allowed them to eat.