Cooking or The subtle art of healing.

It is a bright Goan afternoon and I am in chef Sarita Carvalho’s kitchen at Tempero, the Goan specialty restaurant at ITC Goa, learning to make rava fry and stir fried mushrooms. Dressed in a monogrammed apron and a chef’s hat, it is my first time in a restaurant kitchen and I am as excited …

The Bhuj House: Where History Meets Hospitality.

The Bhuj House. A quaint heritage home in faraway Kutch, The Bhuj House is love at first sight. Nestled between the Bhujia Hill and the walled city of Bhuj, the homestay run by Jehan and Katie Bhujwala, dates back to the 1890s and maintains the old world charm of its heydays. About the homestay. Built …

Mother’s Recipe – Not Half as Effective as Mother’s Cooking

घुइयां की सब्जी और रोटी। I grew up a vegetarian and still remain primarily a vegetarian. This means good food isn't limited to or comprises only of meat for me. In fact, all things close to my heart are simple vegetarian dishes which I grew up eating. Like most of us, I reckon. I started …

The revival of Poro – and Irani cafès with Parsi overtones.

It is a busy day at the café, bearers flit between tables balancing trays of tea cups and saucers of bun-maska. Waiters, meanwhile, scribble orders in a jiffy – Poro, Akuri, French toast, Keema Pav, Rasta Sandwhich, Mawa Cake. The place is abuzz with a steady drone of guests; the air is fragrant with aroma …

Millets for Dinner — and Lunch and Breakfast!

What is the first thing that comes to your mind when I say millets? Until not very long ago, I could think of only ragi mudde, bajra khichdi, and makai roti. That changed about a month ago when I attended the #tastingindiasymposium in December. The symposium focused on matters like sustainability of crops, welfare of the farmer, …