Idli Appreciation

In my final year at culinary school I became increasingly fascinated with the idli. Under the guidance of Dr. Prabhakar Sastri and with a little help from my friends, I was curious to understand everything I could about what made… Read More »Idli Appreciation

Saving Grains

A community focussed model to upcycle spent grain flour

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