Idea

Food Citizens: Building Communities through the Kitchen

We should always remember that food starts way before it enters the kitchen doors, it takes months to grow and produce- and its lifecycle doesn’t end either when it leaves the kitchen. But us being one of the intermediaries, we have the tools and the potential knowledge to make a change.

From Brewer to Baker

It was here that I started to see and understand the relationships between brewers and bakers. It was one just like grain and yeast and the synergies in creating a loaf of bread or a delicious brew.

Masque: Meal Mapping

Masque is an ingredient driven restaurant in Mumbai, promoting botanical bistronomy. I decided to plot my meal to understand sourcing, seasonality and geography.  Tableau Feb, 08, 2017

The Butcher

The Callous Use Of An Artists’ Title To Describe A Murderer I usually feel pretty depressed when I read the morning newspaper (murder, corruption, war, disease). This morning was different. This morning I was disappointed “48 hrs after Peshawar, 26/11 butcher walks” — the… Read More »The Butcher

On Cooking

I believe that chefs, don’t just serve pretty looking and beautifully tasting food on a plate, we grow a garden of experience for our diner