Nachni shammi on jackfruit leaf, a sweet kutki phirni, and so much more. Peek inside our first-ever in-person millet cooking workshop with head chef Bhairav Singh.
An indulgent dessert that is traditionally made in Rajasthan using broken wheat or lapsi, the Jowar ka Meetha is a spin on the classic that features whole jowar pearls cooked with dark jaggery and ghee. Chef Bhairav Singh of Native Bombay tells us how to make this sweet that is tasty as well as gut-friendly.
The Worli Koliwada Project aims to meaningfully draw attention to the Worli Koliwada area (in Mumbai) and its inhabitants—through the prism of food—along with helping find effective ways of income generation.