As part of my “once a year” learning trip I interned at this bread institution that makes an average of 1200 loaves of sourdough bread by hand every day. Working different shifts of the early morning mixers to the day time shapers and the night time bakers.
This restaurant evolved from Zarine’s earlier Parsi restaurant Daddy’s Deli and continued to tell stories and keep the history of delicious Parsi food alive.
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
CDMX, MexicoSept 7-16 2017 I attended the Global Entrepreneurship Summer School in Mexico City from September 7th to September 16th. The theme was FOOD and during this 7-day program, we worked in teams to learn to develop ideas that have… Read More »Developing Ideas for Social Entrepreneurship at GESS, Mexico
Researching century-old breads with historian William Rubel
It’s time we stopped spelling offal with an ‘A’ It might seem strange that I choose to write something on organ meats when our country (India) is going through a beefy time with muscle meats, but I absolutely despise the look… Read More »It’s time we stopped spelling offal with an ‘A’
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