As the searing summer becomes the new normal, one old friend promises to make mealtimes tastier — the traditional Indian pickle.
Pickling was a way to preserve food and seasonal produce, especially in nomadic or trader communities. Today, they have assumed the role of pick-me-ups, spicy companions that elevate the taste of the humblest of dal and chapati or curd and rice combinations all through the year.
We meet some of Tiruchi’s artisanal pickle makers, whose products are wooing a new generation of consumers.
