Fresh and Foraged: Cooking With Nalli chi Bhaji
"तालाब के किनारे-किनारे ये सब्जी उग आती है।"
Oh! The Things We’ve Seen
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."
Nostalgic for School Lunches and Old Friendships
"Thick, flaky, and full of spice, Koki smelled like comfort wrapped in ghee."
What to Do with Karonda?
"In Ahmedabad, most pickles are made during summers, but Karvanda pickle is a rare one prepared during the monsoons."
On Deep-Frying for Shitala Satam
"All the dishes are fried, and high on the spices, for preservation."
Abandoned Rail Tracks and Knives With a Full Tang
"These are made from steel that comes from abandoned railway tracks from the British era, which is why the quality is solid. This is what I was told in Kutch."