FOOD

It Begins to Ferment… In 2018, I witnessed a peculiar sight one morning. My flatmate in Germany was sun-drying circular discs of leather-like material called kombucha scobies. As they glistened…

My first formal dinner was at the Ooty club when I was about 7 years old. I, of course, rebelled against the black, spit-polished shoes, tie and jacket. Sitting on…

Foreword When we first heard Dr. Tarana speak about her research work connecting the historical dots of Rampur, her persistence to reinforce the culinary contours of the nineteenth century epicenter…

I was born to a catholic Mangalorean mother and a Tamilian catholic father. Since my father was working in the Gulf (sounds cliché, but can’t hide the truth!), I was…

From when I have memory, she has been a lightning force in my life. She took over the role of a mother when our parents travelled abroad, leaving us in…

Answers to this question got me a taste of the most real everyday food. “What have you got for lunch?”, I asked my colleague who had recently shifted to Mumbai.…

It had been about 15 minutes since we were talking. I was doing my best to absorb what he was saying but an undisputedly impossible thought kept nagging me. Have…

“Food is fuel.” These are the words every Guru, mentor, instructor or coach I’ve ever had, constantly drilled into me and the many others I grew up dancing with. They…