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FOOD

41 posts
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Uncharted Glories of the Konkan – Karwar Saraswat Cuisine | Shivani Kulkarni

If you are in the company of someone who has an affinity towards seafood and notice them deboning a fish without a hitch, no matter how thorny it is; or…
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A Bahawalpuri Woman’s Recollection of the Kunka Tradition

On a mid-January Monday in the early 70s, a barely 10 year old Kailash, with her friends walked into a neighbour’s house. Prancing about the gullies of Tilak Nagar (Delhi),…
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Shama Apa’s Machli Ka Salan

I first saw Fouzia perform ‘dastangoi’ (an Urdu artform of immersive storytelling) many moons ago in Delhi. In a lot of her work, she often draws upon sensory memories from…
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The Khomchawallahs of Purani Dilli

Even at 6:30 am on a December morning, there isn’t one specific smell, sound, voice or vibe that I can ascribe to Shahjahanabad (known as Old Delhi or Purani Dilli…
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The Spiced Khasi Hills

The path was less than two feet wide. Jagged, shifty, discouraging. On one side were the forbidding hills; densely covered in trees, giant cobwebs and thorny bushes. On the other,…
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The Mighty (Delicious) Raavan Pithla and Gaakar : A Maharashtra – Madhya Pradesh Cuisine Crossover | Richa Chitgopekar

Earlier considered the common man’s food, now a delicacy, Zhunka Bhaakar (or Pithla Bhakri) is synonymous with everyday Maharashtrian food. What does someone born and brought up in Madhya Pradesh…
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Recalling the Muharram Tabarruk Traditions of Lucknow’s Chota Imambargah | Taiyaba Ali

Chota Imambargah or Imambargah Hussain Mubarak is a popular tourist destination in Lucknow, Uttar Pradesh, but serves a more significant role in the history of Lucknow’s Muharram traditions. Locals say…
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Chef Peter’s Secret Ingredient

Our notion that only the edible can qualify as an ingredient is an effect of insufficient imagination. Peter Fernandes was awaiting us at the big black iron gate that opened…
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The Fine Dining Food Chain | Keith Sarasin

Cumin (jeera) seeds start to crackle in hot oil and the journey begins. The path from seeds to sauce is one that hasn’t always translated to the western palate. Often…
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A mildly (coco)nutty piece of writing | Aparna Bhat

Winter time in Mumbai means a lot of nice things (think green garlic, papdi, good spinach, etc.), it also means the skin and the hair start to dry out in an…
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A Meal at Madikeri’s Oldest Kodava Eatery | Nishita Chandra

We drove through the town of Madikeri looking for a meal. It was a little over 2 pm and we were desperate for substantial lunch. Looking around, we found a…
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The Women of Tanto

I still remember the first visit, a few years ago. It was a sweltry afternoon. We had been walking around town since morning. A dangerous combination of hunger, heat and…
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Couture, Cuisine and Culture: Narratives from Nagaland

The drive from Dimapur to Kohima is worth describing for several reasons. The view is quite serene. Almost too serene if it weren’t for the unwelcoming roads. The sky is…
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Guru Ka Langar – The Darbar Sahib Kitchens in Full Glory

Kirat karna ; vand chhakna te Naam japna[ Earn.. (a) living by.. (doing) labour, share it with others, and repeat the name of Almighty. ] I’ve always wondered what is…
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One Metre Tea at Mattupetty

I spent an hour doing absolutely nothing, transfixed by the magnificence of the Mattupetty lake. “I’ve been here before,” I kept thinking. In fact, I was so sure I had…
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A Love Letter to Indian Food | Keith Sarasin

I dipped a charred piece of bread into a rich gravy that soaked each crumb like a sponge. I raised it to my mouth and closed my eyes, and that…
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Dinner With The Mishing Tribe

Imagine an enormous, lush island, quietly existing at the heart of a gigantic river. So enormous, that once you’re a little away from the banks, you will find it hard…
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A Tribute to Millets and Madras Messes

It’s hard to put your faith in sustainable and healthy food practices when the options offered to you aren’t as appealing, if not better. After all, it is the era…
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Zaibun Nissa – Mincing Meat, Not Words

The elderly have no regard for calculated talk. They’ve understood the futility of filtered lives and hence prefer to just cut to the chase. When she first answered my phone…
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How Onasadya Came to Delhi

On the morning of Thiruvonam, we accompany our friend to pick some flowers and the best banana leaves available in the area. A day before, her mother makes a trip…
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