The Indian Cookie Culture – When Did The Cookie Crumble?

This article was first published in The Indian Express on October 13 2019. You’ve probably not given it much thought, but cookies or biscuits are much closer to your heart than you may have expected. One of my earliest memories of cookies are of “aate waale biscuit“, or wheat cookies. Quintessential to any Punjabi household,…

Bread Without Yeast Recipe: No Yeast Foccacia

I’ve always been afraid of baking breads, because my past experience(s) with it haven’t been so great. But now with the lockdown and only the commercial bread being available in the market and no sight of artisanal breads and delicious stuff like croissants and foccacias that I love, I finally gave in and made some….

Lockdown Diaries: What Has The Pandemic Taught Us?

“It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness, it was the epoch of belief, it was the epoch of incredulity, it was the season of light, it was the season of darkness, it was the spring of hope, it…

Delectable Punjab: A Tryst With Amritsar

Those of you know follow my project #DelectablePunjab on Instagram would know that I recently visited Punjab for a short media trip to the holy city of Amritsar. While I visit the state at least once a year to visit my family and research further for my project, this was the first time that I…

The Dharamsala Series, Part I: Of Faith And Love

“I like the mountains because they make me feel small. They help me sort out what’s important in life,” someone once said. Honestly, I couldn’t agree more. With so many changes that have taken place in my life in the last year, this year is all about settling in and rediscovering myself. I promised myself…

Throwback of the centuries: A weekend at the Neemrana Fort-Palace

Now in its sixth century, the Neemrana Fort-Palace is a one of a kind heritage hotel that sparked off a trend, while keeping its actual flavour intact. When I moved to Delhi four months ago, one of the many things that I was looking forward to (apart from getting married, of course) are the numerous…

Recipe: Punjabi Kadhi Pakoda

Kadhi, gets its name from the simple process of “slow cooking” or “kadhna” (काढ़ना). Made with a mixture of chickpea flower (besan) and whisked yogurt, the consistency to which it is made differs from region to region. While the Rajasthani and the Gujaratis prefer it to be thinner, we in Punjab like the kadhi thick…