Clam/ Tisrya Stew, an Anglo Indian recipe

    In India, clams have many names—five, the last time I counted—and come in varying shapes, sizes, and colors. I’ve always found that compared to other fish and shellfish, clams are rather… Continue reading

Mysore, a city of palaces and Gods.

If you thought that Mysore starts with silk and ends with sandalwood, you’ve missed a lot of the good stuff in the middle. This is a place steeped in history, but quiet in… Continue reading

The garlands of good fortune.

Every year, in the week leading up to the beautiful Indian festival of Diwali, hundreds of street vendors add their little contribution of colour to the festivities. Dotting pavements, lining compound walls, delicately strung over… Continue reading

My tips to travel through Spain. In English.

Spain is everything I’ve imagined- earthy, sultry, vibrant, red, heady, young, historic and every single thing opposite of that. It is a country that lived up to my expectations, went beyond them, and showed me… Continue reading

Poha Chivda- A Diwali favourite

    Diwali is just around the corner. The perfect excuse to rustle up some very addictive Poha Chivda. Not that I need much of a reason. “It’s Sunday” also works. For all… Continue reading

Manglorean Lamb Curry with Potatoes

    The Mangalorean Catholic community of India is famed for some delicious meat preparations. Being half Manglorean myself, some of the popular dishes find their way to my dinner table every other… Continue reading

How to eat a THALI in India

  If you’re about to travel to India and don’t know where to begin your food journey, this is probably one of the best things to start of with- the Thali. It is… Continue reading

What to take with you on a road trip through India

The open road is every traveller’s best friend. Except in India, it’s more like a temperamental bestie. Every few kilometers you learn to anticipate mood swings, potholes and the frequent bullock and his… Continue reading

The bridges that breathe

If you ever want to feel like you’re not quite on the same blue dot as the rest of the human race- this is the place to be. The root bridges of Meghalaya… Continue reading

How to work with dry spices

Many of my friends, new to Indian food, think that it’s all spice and fire. But that’s not true. Sure, there are spices, but it’s not all chili. It’s cumin, cinnamon, cardamom; fragrant… Continue reading