Fork the System

Sajad Shakoor brings hope and halal meals to California prisoners

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The surfer chef behind South Africa’s first fine dining halal restaurant

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The legendary flavoured ground salt from India: Pisyu loon

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Revisiting molokhia amid war and displacement in Gaza

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Maqali, a simple Syrian dish that saved a displaced family’s Ramadan iftar

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The Sikh kitchen that feeds Manila’s moneylenders

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No place at the table. Indian women, food, and eating

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The fruits and vegetables of Palestine and their significance

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Daietna, a Palestinian restaurant keeping the food ways alive

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Despair in Ettadhamen: The harsh reality of Tunisia’s economy

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Ramadan recipe: Sweet shahi tukda and Indian family bonds

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Bread, body: UAE artist Moza Almatrooshi explores food and soul

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Ramadan recipe: In Sudan, fuul completes the iftar table

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Ramadan recipe: Fateem’s kibbe shines, even in a Syrian IDP camp

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Ramadan recipe: Chick­en zor­biyan, memories of Yemen, and my mom

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Chai is tea, tea is chai: India’s favourite hot drink

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A kitfo revelation in Ethiopia: How Bekelech made me love kitfo

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Zhen Kitchen: A Chinese family’s restaurant legacy in Doha

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Hummus and chill: Doha weekends courtesy of Beirut Restaurant

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