For as long as I can remember, the choices that mattered most to me each day have been about food: what I eat, where I eat it, and how I can savour it just a little longer. For me, the edible has always held a kind of magic, inseparable from its fable. ​

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The perfectly flaky layers of the Amritsari kulcha tell tales of the Mughal khansamas who popularised it. On Jeju Island, a bowl of abalone porridge preserves the legacy of the Haenyeo— the women who free-dive into the sea to harvest its treasures. And, in the bylanes of Old Delhi, some kitchens still prepare the oft-forgotten sutli kebab, a meat delicacy bound in delicate thread.

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Shaped by culture, geography, and economy, cuisine is a living craft with the magical ability to create community. And each community has its own way of transforming ingredients into something more: a ritual, a memory, an amalgamation of bites that embody history.​

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Edible Fable is a chronicle of how I experience food. Sign up for my monthly newsletter where I share recipes from indigenous kitchens, browse through articles, or just say hi at ediblefable@gmail.com! 

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Thank you for stopping by; wishing you a day full of love, adventure, and the soft aroma of your favourite dish being prepared just for you. ​​

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- Garima Bakshi