By Rajiv Shah A few week ago, I was forwarded an article that appeared in the British weekly The Economist . Titled “Caste and cuisine: From honeycomb curry to blood fry: India’s ‘untouchable’ cooking”, it took me back to what I had blogged about what was called a “ sattvik food festival”, an annual event organised by former Indian Institute of Management-Ahmedabad professor Anil Gupta.