Sep/Oct 2017Mexico City Learning and exploring a culture through food, traditions and disasters (the earthquake of September 19th 2017 gave me a first hand understanding food in the times of disasters, comfort to body and soul) Lorea-Aleli is an inspiring… Read More »Lorea, CDMX, Mexico
BuDa Folklore is the outcome of three decades of intense fieldwork and research related to folk culture of Uttara kannada Mungaru, celebrating the monsoon took me off Google Maps and to Angadibail, a forest area at the foothills of the western… Read More »Celebrating Mungaru at BuDa Angadibail
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
Oxford Symposium on Food and Cookery 2015 |Food and Communication The Oxford Symposium on Food and Cookery was a brilliant three days of great conversations, ideas and glorious food. I was beyond thrilled to be one of the recipients of the… Read More »Oxford Symposium on Food and Cookery 2015
That tomato is not JUST a tomato anymore. It’s characters define the meal and satiety to the diner. Not only has he or she savoured a fantastic meal with incredible flavour and taste but has also eaten SAFE & SUSTAINABLE.
This is my journal of a dream week in Copenhagen as a MAD4 grantee.
The Hundred-Foot Journey is a fast paced culinary brimming novel that takes you right from the end of WWII on the dusty streets of Napean Sea Road in Bombay, through the low hanging skies of Southhall, London, onward to life… Read More »it’s all about the “zinzin”
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