MUMBAI -- The first time I encountered Dalit food was a recipe for blood fry, a goat-blood dish often prepared by Dalit communities across India in the absence of meat.
Tea Leaves
The politics of cuisine in India's social system
Marginalized Dalit culinary wisdom has been hidden for centuries
Gunaabaai, the mother of "Dalit Kitchens of Marathwada" author Shahu Patole, prepares food at her home in Osmanabad, India. (Photo by Bhushan Korgaonkar)
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