From the editor

It’s about time

While researching this issue, it became apparent that food hangs on time in many ways, ways which we hope we’ve explored well in this issue.

There’s talk of the present discussions we face when considering the most timely aspects of our food: seasonality; waiting for food to arrive in restaurants; what happens to food when you take your time over it; and what the future kitchen may look like.

Issue 21

Features

Mumbai’s amazing tiffinwalas

Mumbai’s first organic farmers' market has opened and the cronut has made its way over, but what Mumbaikers really look forward to is the city’s ingenious lunch delivery system – the tiffinwalas.