Wine and Wasabi

19/10/2021

First after our extended hiatus is a simple open with Brie, arugula, lemon, prosciutto, white sesame seeds and sourdough from Breadwise

We were inspired by a video we found and wanted to give it a try! The sandwiches were gone within seconds of plating.

15/06/2021

"I have wondered why the pointed gourd is favoured over several other eligible varieties within the gourd family. Food historian and author, Chitrita Banerji, in her book, Bengali cooking: Seasons & festivals, claims that other gourds are too watery to reward a mock meat-like, succulent bite."

A Bengali interpretation of an Armenian classic | Satarupa Mitra

21/03/2021

Everybody’s favorite red sauce may be thin or thick, depending on how it is handled

13/01/2021

The symbolic role of food in protests across the Indian subcontinent | Farah Yameen

06/01/2021

Indeed, what *was* cooking in Medieval Cairo?

Nawal Nasrallah | Medieval visitors to Egypt never failed to be captivated by the uniqueness of its agricultural landscape. The Nile, they said, flowed from paradise. The land itself, with its four seasons, was no less remarkable: summer, when the rising and flooding of Nile turned the land into a g...

31/12/2020

Finally, there is good old Manusmriti, which presents multiple directives against consuming onions, in its characteristically unique, regulative tone. It deems an entire catalog of foods unworthy and/or dangerous for consumption by the good, law abiding Savarna, at the top of which resides the onion...

28/12/2020

Roughly 3 years since we announced our first pop-up. If 2020 had been different, we might as well have announced something new today, as we have done every year since. We'll take all those ideas and food into the new year then 🤞

Stay safe, everyone. Wear your masks and be responsible. ❤️

28/11/2020

"From where I stand today, I’ve seen Maggi turn people into the most creative of cooks, I’ve witnessed colleagues forced to close their businesses, and I have watched home chefs find purpose. It’s been a pleasure seeing young people turn to cooking to heal."

We've been away, but we're still around!

We’ve been through a series of extreme circumstances from March because of numerous lockdowns and how the pandemic managed to take over this year and our lives with no end in sight. As a chef stuck at home, it’s been emotional and overwhelming to experience. Long before the world shut down and t...