Around the world and throughout history, we’ve celebrated the departed with rituals that involve food. Pharaohs were buried with feasts. We pour out drinks in honor of fallen friends and family. But the precision and thought that Zoroastrian priest Marziban Hathiram puts into preparing meals for the departed is in a league of its own. Author Varud Gupta takes us through the intricacies of the stum death ritual in Gujarat, India, and walks us through what foods are--and aren’t--appropriate for the afterlife.
of Varud's journey in his book, Bagwaan Ke Pakwaan: Food of the Gods.
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