Lebua Corbett: Where Understated Luxury and Love For Nature Coexist.

When was the last time you washed your face with turmeric and sandalwood? When was the last time you had a bath under the stars, what was the last time you had food made with locally grown produce, out in the open? Imagine the joy then when I got all this in a hotel in …

What to Eat in Allahabad — and Where.

At 6:30am the fire has been lit. A pot-bellied halwai swiftly beats yeasty batter, a young man fills pastry dough with spicy potato mix, a small crowd meanwhile has already gathered in anticipation of their breakfast—crispy jalebis and spicy samosas. Welcome to Allahabad—or Prayagraj?—the land of early morning breakfasts and Ganga-Jamuni flavours. Food is everywhere …

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 …

Things To Do in Allahabad

Ride along the Yamuna. “You have come at the right time, the river is best experienced in the morning.” Ramlal, the old boatman launches into a soliloquy, as soon as we get onto his boat. His sturdy though old boat is one of the hundreds that line the ghat and ferry people to Sangam, the …

Another Year At Surajkund Crafts Fair.

I had first heard of the Surajkund Crafts fair when I was in college and i had loved idea. Imagine a fair dedicated to the handicrafts, for two whole weeks! It was another story though that reaching there for me seemed impossible. Here I was in a small town, living a student life, far away …

An Ode to Khichdi and How To Make It (the khichdi, not the ode)

Monday lunches are often Sunday leftovers. Not that I mind, especially if it happens to be Urad ki khichdi. Monday lunches are often Sunday leftovers. Not that I mind, especially if it happens to be Urad ki khichdi. While the world, at least a large part of it, thinks khichdi is a gooey mish mash …

This Spring Colour Your Rice Yellow

The first time I had to describe tehri to someone, I was at a loss. More difficult than explaining the simple dish was accepting the fact that there was someone who did not know what tehri was. After all, I had grown up eating it every other day. As luck would have it, in the …