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Sweet Nibbles
Read more: Sweet NibblesWhen the pandemic nudged so many of us back into the kitchen, it also made us turn to old comfort recipes. Ones that had been forgotten, or replaced with easier alternatives, including packaged food. The early days of the pandemic made me feel like a child again, back in my village near Ratnagiri, where the…
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Breadcrumbs
Read more: BreadcrumbsThe world begins at a kitchen table. No matter what, we must eat to live… …It is a place to hide in the shadow of terror. A place to celebrate the terrible victory… Coming across Joy Harzo’s words in the midst of a pandemic almost seems prophetic. Maybe the world does end at the kitchen…
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Red velvet
Read more: Red velvetAfter six days of trekking in the Kanchenjunga National Park, we returned to Yuksam with leaden feet and plenty of food cravings. A sleepy little village in West Sikkim, it’s the base for Dzongri and Goechala mountain pass. Come April and October, there are more trekkers milling about here than locals. The road to the park is…
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Say cheese
Read more: Say cheeseIt had almost become my morning ritual. I would walk up the stairs at Daragaon village retreat to see if the Kanchenjunga—the world’s third-highest peak—had dropped its misty cloak. Seeing the clouds intact, I would trundle down past the cow shed with a heavy heart and inevitably meet someone from the house bringing up tea.…
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Wrapped in green
Read more: Wrapped in greenIt was the only choice. He didn’t have Pulimunchi. The Mangalorean fish curry had felt like home stranded in Pondicherry during the 2015 downpour. Infused with red chillies and tamarind, the curry was at once a reminder of the fiery red ones back home in coastal Maharashtra yet devoid of the overpowering taste of coconut one…
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A Thousand Mornings 