Nostalgic for School Lunches and Old Friendships
"Thick, flaky, and full of spice, Koki smelled like comfort wrapped in ghee."
Oh! The Things We’ve Seen
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."
On Musical Throwbacks and What ‘Delhi Food’ Even Is
"It's a very sweet, fun throwback, and it’s good to know that some things about Dilli's food are still the same!"
One Drumstick, Many Ways to Cook it
"A friend from Ooty had once brought me a drumstick clear soup."
On Railway Cutlets and Nostalgia
"There was something oddly perfect about the railway cutlet—those neon-orange breadcrumbs, the mysterious filling, and a cup of overly sweet chai to wash it down."
On Chammanthi and Intrepid Mother-in-laws
"My favourite is a fish we call para (Malabar Trevally). Any dried fish will work, but it has to be fried until crisp, so the flat ones are better."
Overripe Bananas, Underconfident Bakers
"Bakers to the rescue! The middle of the cake isn’t coming out clean. I mean… it’s still batter in the middle… What should I do now?"