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The Indian Couple Who Won a $200,000 Settlement Over ‘Meals Racism’ at a US University

Introduction

In a landmark case that highlights the intersection of cultural identity, discrimination, and academic environments, an Indian doctoral couple secured a $200,000 settlement from the University of Colorado, Boulder. The dispute, which began with the aroma of a homemade lunch—specifically palak paneer (spinach and cottage cheese)—escalated into a federal lawsuit alleging racial discrimination and retaliation. This incident, often termed “meals racism” or “culinary discrimination,” underscores how cultural markers can become flashpoints for bias in higher education. This article explores the details of the case, the legal framework surrounding it, and the broader social implications of food-based microaggressions.

Key Points

Background

The conflict began in September 2023 at the University of Colorado, Boulder (CU Boulder). Aditya Prakash, a PhD candidate in the Department of Anthropology, was heating his lunch of palak paneer—a traditional North Indian dish made of spiced pureed spinach and paneer cheese—in a campus microwave.

The Microwave Incident

According to the legal complaint, a British staff member present in the facility objected to the aroma of the dish. The staff member allegedly described the smell as “stinky” and referenced a purported rule prohibiting the heating of foods with strong odors. Prakash noted that no such rule was posted visibly in the facility.

Cultural Context of the Dish

Palak paneer is a staple in North Indian cuisine, valued for its nutritional profile and distinct flavor derived from spices like cumin, turmeric, and garam masala. While widely beloved in India, the scent of these spices can be unfamiliar or jarring in environments where Western cuisines dominate. The plaintiffs argued that the objection was not merely about ventilation but was rooted in a cultural dismissal of Indian food.

Analysis

The legal and social dimensions of this case offer a complex look at how discrimination is defined and litigated in the United States. The settlement raises questions about institutional responsibility and the subtle ways bias manifests in academic settings.

From Microaggression to Retaliation

The lawsuit alleged that the microwave incident was not an isolated event but the catalyst for a “pattern of escalating retaliation.” Following the initial complaint, Prakash and Bhattacheryya claimed they faced significant professional setbacks. These included the loss of research funding, removal from instructional roles, and the severing of ties with their doctoral advisors. In legal terms, retaliation occurs when an employer or institution takes adverse action against an individual for asserting their rights, such as filing a discrimination complaint. The plaintiffs argued that the university’s administrative actions were punitive responses to their assertion of cultural rights.

The Concept of “Meals Racism”

The term “meals racism” (or culinary discrimination) refers to the mockery, exclusion, or devaluation of a person based on the food they eat. In this case, the plaintiffs highlighted the historical conflation of the term “curry” with the scent of marginalized communities. Prakash noted that such behaviors serve to control “Indianness” and shrink the physical and social spaces where ethnic minorities can exist comfortably. This phenomenon is not limited to South Asians; African, Latin American, and East Asian communities frequently report similar experiences of being shamed for the odors of their traditional foods.

Institutional Response and Denial of Liability

The University of Colorado, Boulder, settled the lawsuit in September 2025 without admitting liability. In public statements, the university emphasized its commitment to fostering an inclusive atmosphere and noted that its Anthropology Department had taken steps to rebuild trust among students and faculty. Legal settlements of this nature are common in high-stakes discrimination cases to avoid the cost and publicity of a trial. However, the university’s denial of responsibility suggests a legal strategy focused on resolving the dispute while maintaining that internal policies were followed.

Practical Advice

For international students, employees, and educational institutions, this case offers several practical takeaways regarding cultural sensitivity and legal rights.

For International Students and Employees

• Know Your Rights: In the U.S., Title VI of the Civil Rights Act of 1964 prohibits discrimination based on national origin in programs receiving federal financial assistance. This includes public universities.
• Document Incidents: If you face discrimination, keep a detailed record of dates, times, witnesses, and exact statements made. This documentation is crucial for legal proceedings.
• Understand Retaliation: Retaliation is illegal. If you face adverse consequences after reporting a grievance, it may constitute a separate legal violation.

For Educational Institutions

• Policy Clarity: Ensure that rules regarding shared spaces (like microwaves) are clearly posted and applied neutrally. Vague “odor” policies can be weaponized against specific cuisines.
• Training: Staff and faculty should undergo training on cultural competency to distinguish between genuine hygiene issues and cultural bias regarding food.
• Transparent Grievance Procedures: Universities must have clear, impartial channels for reporting discrimination to prevent claims of administrative retaliation.

FAQ

Conclusion

The settlement between Aditya Prakash, Urmi Bhattacheryya, and the University of Colorado, Boulder, serves as a critical reminder of the pervasive nature of cultural microaggressions. What began as a dispute over the smell of palak paneer evolved into a significant legal battle regarding academic freedom, retaliation, and the right to cultural expression. While the financial compensation offers some restitution, the case highlights the emotional toll of “othering” in academic spaces. As global mobility increases, educational institutions must proactively cultivate environments where diverse cuisines—and the cultures they represent—are respected rather than stigmatized.