Language only echos the truth of nature’s breathing and yet it is in these moments of the unvoiced and unwritten aspirations that we truly are ourselves. We strive hard to put our emotions down in words, only to render them useless at times, because something’s are only to be felt and not to be said.
Tag: Delectable Reveries
This article was first published in The Quint in August 2019. Foraging in the wild for edible berries, leaves and fruits is perhaps one of mankind’s oldest habits. That, though, does not mean that our habit is rudimentary. Even in the present day and age, hundreds of fringe communities across India rely directly on nature
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,
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.
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
“Love yourself. Forgive yourself. Be true to yourself. How you treat yourself sets the standard for how others will treat you.” ― Steve Maraboli, I met Elizabeth George at an event organised by a common friend. She introduced herself to me and once we got talking, she told me she does portrait shoots for women at
It started some time back when the home-chefs started making a wave with their regional cuisines, highlighting and bringing to the forefront the ‘realness’ of their food backed with tales from their grandmother’s and mother’s kitchens. No one would’ve thought that these home-chefs would one day make a headway into the commercial kitchens of luxury
So now that I’ve begun enjoying solitary meals, it was time to take the next step – solo vacation. Now this has been something that I’ve been hesitant about since a long time. It’s probably because vacations, in our conventional sense, has always been a group event. Even I’ve always travelled in groups of friends