Cooking
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.
Baking Bread at Della Fattoria
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… Read More »Baking Bread at Della Fattoria
Red Fork Deli, Bangalore
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.
Lorea, CDMX, Mexico
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
It’s time we stopped spelling offal with an ‘A’
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
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