Slow-simmered Tomatoes

  My Workshops are but an excuse for me to cook up new recipes for an unsuspecting crowd. Somehow I have never been afraid to try a new, untested recipe for a crowd of complete strangers who are yet to make up their minds about my cooking prowess. In fact, more often than not, I

Tchoek Vangun hachi – cooking with sun dried brinjals

Drying is one of the oldest and easiest way to preserve food.  In a country with plentiful sun it is only natural that we should have a tradition of using the sun’s energy to process food. You will find wadi varieties from all over the country. Bengalis put their bodi into many dishes including shukto, Southen

Sauteed Zucchini

That time when deciding what to cook is a difficult task, is back.  Cauliflowers have lost their spunk and cabbages are looking blanched. [Another winter has gone by without an attempt at making kimchi. Sigh.]  Now that bottle-gourd juice has become the new diet-fad they can be found on the shelves the whole year round

Green Mango Pickle, Andhra-style

I grew up at IITD and and the campus Kendriya Vidyalaya (Central School) was my high school.  KVIIT was also the campus-school for the two other neighbouring educational campuses – the NCERT and JNU.   That was a time when the middle class still sent their children to public schools.  My mother was a teacher in