This second volume in the ‘Forgotten Food’ series, originally launched by Scroll.in, expands the project’s horizons by bringing into its corpus essays and recipes from regions, households and food cultures previously unexplored by the group, like Kerala’s Moplah community, Manipur’s Pangal community, the cuisine of Ladakhi Muslims, the significance of Kashmiri home food, Sri Lanka’s distinct Malay cuisine, the history of the Kolkata biryani and the Hyderabadi nahari, Afghan food in Berlin, the legendary poet Faiz Ahmed Faiz’s culinary habits as recounted by his daughter, among many other literary treats. Curated by Tarana Husain Khan, and edited by Claire Chambers and Siobhan Lambert-Hurley, this book will see the return of Desi Delicacies contributors Rana Safvi, Sadaf Hussain, Bina Shah, among others, alongside new recruits – a wide variety of academics and practitioners from food historians, sociologists, literary scholars and plant scientists to street vendors and professional chefs – in order to discuss and explore the challenges linked to local communities and food sustainability in India. This is a much-needed attempt to break through the stereotypical genre of culinary writing onto a realm that intertwines history with memory and culture to curate a collection of writing on cuisines that offer new ways of thinking about food, identity and our histories as much as our present. For all these reasons, Forgotten Foods is a worthy addition to the genre of modern food writing, providing entertainment, education and satisfaction in equal measure.