10. Preserving the Pickle

Indian pickles are a complicated lot. Made using oil, often with family (let alone region or community) specific recipes, our pickles are a stark contrast to the vinegar and brine-based Western ones. The variety is just mindboggling – from carrots to cauliflower, ginger to garlic and even potatoes and dates, besides the widely loved lemons and mangoes, everything can be pickled. They hold cultural as well as culinary significance. But as convenience is crucial and more pickles are mass-produced, is it a legacy that we’re in danger of forgetting?

Music: Josh Woodward