Restaurants turn historic moments into shared heritage feasts

Several restaurants across India are using food to revive and share the country's cultural and historical heritage, especially around Independence Day. Ikk Panjab in Delhi-NCR and Chandigarh hosted a dinner that paired traditional Punjabi dishes like Lahori Sajji and Kadhi Pakoda with poetry and folk music, aiming to reconnect diners with pre-Partition shared traditions. The event featured poet Amy Singh and singer Des Raj Lachkani, a third-generation folk artist.

In Mumbai, Chef Bilkis Khan's cloud kitchen Golpoh traces Sufi influences in Bengali cuisine. Her family recipes blend local ingredients like freshwater fish, panch phoron, and mustard with Mughlai techniques, creating dishes such as Mumtaz Pulao and lighter rezala. Khan notes that Sufi traditions of 'khidmat' and 'langar' inspired her approach to cooking with prayer and serving travelers, embedding hospitality into the food business.