In Search of the Sharpest Kasundi
"I love kasundi. It is so much better than English mustard"
Oh! The Things We’ve Seen
“I take the leaves whenever I go!”
"I love coriander in any form, but some people find culantro to be slightly sharper in taste as a garnish"
“She would have been so thrilled to see her work appreciated so many years after she wrote the cookbooks”
"I make her dhansakh masala regularly. And have made so many other recipes. A must-have cookbook"
How Do You Master the Hilsa’s Bones?
"I think they debone the Hilsa by cutting first, then using fine tweezers, they pick the bones individually"
Fresh and Foraged: Cooking With Nalli chi Bhaji
"तालाब के किनारे-किनारे ये सब्जी उग आती है।"
No Scraps Left Behind
"First attempt at making stock with scraps. Any tips from pros?"
“Our Club inspired me to make a small comic strip”
Who would win the prize for monsoon snack par excellence? Chai and Bhutta, it would seem.
On the Elaborate Indulgence of Dawoodi Bohra Thals
"As a community, we are known for our love for food. As the saying goes: “Be kharaas, be mithaas, pakku bypass”, which translates to: Alternating two savouries and two sweets is a surefire recipe for a bypass."
After the Heat Softened, Before the Evening Set In
"It was the time of day when the clatter of kitchens quieted, when families gathered for tea on the balcao, often with pão, a slice of cake, or something savoury just out of the oven."