Author: taranakhan

Dr. Tarana Husain Khan Bio Dr Tarana Husain Khan is a writer and food historian with a passion for exploring the intersection of gender, history, culinary culture, and oral history. Her writings based on extensive research on the cuisine of the erstwhile princely state of Rampur have been published in prominent media outlets such as Al Jazeera, Eaten Magazine, Scroll, Bruit, Open Magazine, The Wire, Mint, Goya and in the anthologies Desi Delicacies (Pan Macmillan, India) and Dastarkhwan: Food Writing from South Asia and Diaspora ( Beacon Books, UK). Her research article, ‘Narrating Rampur Cuisine: Cookbooks, Forgotten Foods and Culinary Memories’ was published in Global Food History Journal (April 2023 Issue). Tarana is the author of a critically acclaimed book on Rampur cuisine, Degh to Dastarkhwan: Qissas and Recipes from Rampur (Penguin Random House India) which explores Rampur’s culinary history, and a bestselling historical fiction The Begum and the Dastan which won the Kalinga Literary Award for fiction and was shortlisted for Women Writer’s Award by She The People. She has co-edited and contributed to an anthology of food writings, Forgotten Foods: Memories and Recipes from Muslim South Asia (Pan Macmillan India). She has also curated and contributed to a highly popular series ‘Forgotten Foods’ in Scroll.in. and wrote a monthly column on Rampur cuisine, ‘Food Fables’, in DailyO. She is currently working as a Research Fellow at the University of Sheffield on an Arts and Humanities Research Council funded project, ‘Forgotten Food: Culinary Memory, Local Heritage and Lost Agricultural Varieties in India’.