Gayatri Desai, chef and founder at Pune’s experimental kitchen and fermentary Ground Up, talks about the unique flavour of ferns and lemons, using every last part of bamboo, and why fermentation is intrinsic to the way she cooks and thinks.
Why don’t we treat markets as the wonderful public spaces they really are? Wandering through a local market in Pune, and speaking to the vendors who run it, architect Smita Patil is struck anew by this question.
The team behind the Moonshine Honey Project cares not just about making delicious and high quality honey, but also about doing it in a way that is responsible and ethical.