The Soulful One

BANARAS: That’s what I call this dish. I dedicate it to one of the oldest city in the world. It was year 2015 when I first visited Kashi, and I was mesmerised by the calmness the city had. The ghats, the people, the food, all of it has a charm like no other city. Pace…

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The Old-Fashioned One

It’s something that you like it or you don’t, and for me to like, it has to be non slimy. I am talking about Okra, devoured by many, loved by few. If believed, the first reference to Bhindi dates back in 1126 to 1138 AD specifically in Bijapur. It was prepared till crisp and laid…

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The Devoured One

Chana dal or Toor Dal, Flour, Jaggery, Clarified butter. This four ingredeits brings the whole of Western India to make the most iconic dish: Puran Poli. If we look at history, this dish reflects the the lifestyle & economic scenes of Maratha, Gujarati, Parsi community living in Western India. As a dish it easily crosses…

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The Affectionate One

Another dish that has been inspired by my travel to Medikeri and Udupi in Mangalore. I was on road trip with my friends and as all trips, this too was no different in terms of exploring food in and around. We came across a small shop in Medikeri, it was early morning and the place…

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The Ceremonial One

Plated: Saffron glazed Marigold petals, Dark chocolate cottage cheese, with mint puree. If you have ever visited Dadar flower market in Mumbai in early hours of the day you must have seen all these vendors with their vibrant flowers. Everyday fresh flowers are sold at this market and its a sight to watch, colours and…

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The Trip One

How often it happens that because of food we remember few trips or places we have visited. I believe food and taste have a lot of impact on our memory. Food is something that one never forgets, like how we still remember what a particular dish tasted like in our childhood and in return we…

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The Self Sustaining One

I am amazed by how so many cuisines around the world are similar to our Indian cuisine. Be it ingredients, process, technique of cooking, something or the another does tie up. Tacos: A humble street food from Mexico feels so similar to our dish of eating roti with some vegetable or meat. The origins of…

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The Precursor One

What do you imagine when I say, a flat bread topped with veggies, meat, olive oil, spices? I know most of you must think of it to be Pizza. Well, its not, this here is the prototype of what we call Pizza today, this here is Focaccia. A classic looking Focaccia after fermenting has wells…

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The Humble One

The most versatile root than the humble carrot? From juice, salads, soups and cakes, the carrot just keeps on giving. The earliest vegetable definitely known to be a carrot dates from the 10th century in Persia and Asia Minor and would have been quite unlike the orange rooted carrot of today. In 2017 9th National…

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The Offbeat One

I am always up for chicken cooked in any marination, chicken tikka being my favourite. Thinking about marination and grilled chicken got me into trying something offbeat. The culinary practice of fowl eating was introduced by the East India Company when they were ruling India. Indians were never into eating chicken before the Britishers taught…

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