Fork the System

The legendary flavoured ground salt from India: Pisyu loon
This tangy, fiery condiment is only made in the kitchens of Uttarakhand. But you can now get it on Amazon.
Published On 14 Apr 2024
FORK THE SYSTEM
Revisiting molokhia amid war and displacement in Gaza
Six months into the relentless war, Al Jazeera reached out again to Siham to document how her life in Gaza has changed.
Published On 8 Apr 2024
FORK THE SYSTEM
Maqali, a simple Syrian dish that saved a displaced family’s Ramadan iftar
Made in its simplest form possible, this meal of fried vegetables brings an impoverished IDP family together in Ramadan.
Published On 16 Mar 2024
FORK THE SYSTEM
The Sikh kitchen that feeds Manila’s moneylenders
A bustling Punjabi community space is serving up a hearty mix of Indian and Filipino food – free to everyone
Published On 3 Feb 2024

Food, the universal code for comfort, can bring anxiety and a sense of displacement to many women in India.

Beyond their simple colours and shapes, these fruits carry the weight of history, shared culture, and loss.

A gem of a Palestinian restaurant built by a gardener-turned-chef who wanted to share his love of nature with the world.

‘This … system, goes back to the beys who needed to keep their courtiers happy to maintain their rule’, analyst says.

One of India’s most popular street foods is made regularly in the Ahmads’ kitchen, delighting 12-year-old Ibrahim.

Her performance explores how bakers move within the kitchen, gestures she turned into shapes and baked into bread.

Our iftar table is not complete unless it has a dish of hot, well-seasoned fuul, studded with chopped veggies, on it.

The mother of 14 prepares a trio of dishes that are essential for her family’s Ramadan table.

Akram Said, a chef from New York, shares his mother’s recipe for chicken zorbiyan, and the journey to her homeland.

Indians took the tea the British were marketing to them, added spices, milk and sugar, and transformed it forever.

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