HeyJaredGoya Journal
Award-winning food & culture storytelling from the Indian subcontinent. Championing home cooks, regional cuisines & stories from the margins.
- Indexed issues, last 90 days
- 10
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- Sep 23, 2026
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- Jul 20, 2026
Latest issues
Building a collective voice for Indian artisanal cheese (opens the original)
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The Indian Artisanal Cheese Association (IACA), launched in Chennai with an event that doubled as a show of strength for a young but startlingly diverse industry. Hosted by The Farm, Chennai, the gathering brought together cheesemakers from across the country, alongside educators, cheesemongers and dairy producers, around a single table for the first time. Between them, they laid out 49 different cheeses, a range that made the scale of what Indian cheesemaking has quietly become and is impossibl
When food is serious business (opens the original)
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“Let’s go pick apples,” my cousin tells me. We grab a basket, and head to her neighbour’s yard. Trees heavy with apples greet us, fallen fruit squishing under our feet, others throwing us off balance. These aren’t the picture perfect apples one sees in the market: these are light pink, with hints of red and mostly green. There are brown spots here and there, and on biting into them, they yield that characteristic crunch and a bit of sourness.I want to document every minute of this. It has been a
Lessons on writing, work & life (opens the original)
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Goya is co-creating a semester on Writing Food & Politics for Ashoka University in early 2027. In the last few weeks, as we worked to translate learnings from 10 years of running Goya into a 13-week course, I’ve come to develop a deep respect for the craft of teaching.A large part of the reason we said yes is because we have had wonderful experiences with student interns from colleges and universities across India — all the way from Manipal to Ashoka. The students we’ve worked with have been com
Not Your Average Soy Sauce (opens the original)
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I had the chance to taste some exceptional soy this week. At a 7-course dining experience at the Oberoi, Mumbai, each course was paired with shoyu (or soy) that was fermented and aged in handcrafted Japanese cedar wood barrels. Early on in the meal, I abandoned all pretense of good manners and slurped it by the spoonful. My dinner date politely averted her eyes. It was salty and umami in a deep, intense way.The master brewer, Mr Yasuo Yamamoto, positively lit up as he explained the ins and outs
If It’s Not Beautiful, I Don’t Want It (opens the original)
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What if we got it wrong? We were led to believe that success is built on the back of hustle culture, long hours, taking that extra course, more reps, exercising restraint, 5 am wake-ups, cold plunges, and a large dose of loneliness (because its lonely at the top, right?). But I’ve been having this same conversation with some of the most interesting people I know, and it’s making me rethink everything I thought I knew. I asked: What does success look like to you? One friend and founder of a small
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