Gastronomy
Green Gram Sprout Salad
Sprouted moong tossed with dates, raisins, grated carrot and coconut in a lemon, olive oil and honey dressing.
Notes onclarity, practice, meaning, change
Short pieces on the distinctions that change how a thing is seen — written by the people doing the work.
Gastronomy
Beans and Corn Salad
Fully cooked kidney beans with baby corn, cabbage, capsicum, tomato, cucumber, carrot and olives, tossed in a lemon, olive oil and roasted cumin dressing.
Gastronomy
Cinnamon Tea
A cinnamon and fresh ginger infusion, boiled briefly, steeped covered for half an hour, strained and sweetened with honey or palm jaggery.
Gastronomy
Wheat Coffee
A coffee-style drink made from wheat kernels and coriander seeds dry-roasted and ground, simmered in water and served with milk and sugar or jaggery.
Gastronomy
Rose Petal Flower Tea
Edible rose petals and green cardamom boiled, steeped covered for 15–20 minutes, strained and sweetened with honey or palm jaggery.
Gastronomy
Ginger Coriander Coffee (Sukku Coffee)
Sukku coffee: crushed ginger and coriander seeds simmered in water, strained and sweetened with palm jaggery, then served hot.
Gastronomy
Sweet Corn Salad
Cooked sweet corn with tomato, capsicum, cucumber, olives, iceberg lettuce and mint, tossed in a lemon and olive oil dressing and garnished with coriander.
Gastronomy
Nannari Tea
Shade-dried nannari root ground with cardamom, simmered in water for a few minutes and sweetened with honey or palm jaggery.
Gastronomy
Cantaloupe-Banana Smoothie
Cantaloupe and ripe banana blended with coconut milk and honey or palm sugar, served chilled.
Gastronomy
Papaya Juice
Papaya and musk melon blended with water and honey or palm sugar into a juice served chilled.
Gastronomy
Grape and Mixed Fruit Juice
Black grape juice blended into a cashew paste with honey or palm sugar, served chilled and topped with diced pineapple and apple.
Gastronomy
Lemongrass Ginger Tea
Lemongrass and fresh ginger boiled, then steeped covered for 10–15 minutes, strained and sweetened with honey or jaggery.
Gastronomy
Carrot-Pear Juice
Carrots and pears blended with water and a little honey or palm sugar into a smooth juice, served chilled.
Gastronomy
Cucumber Mint Juice
A savory cucumber juice blended with curd, salt and water, served chilled and topped with fresh mint.
Gastronomy
Banana Stem Juice
A savory banana stem juice blended with ginger, curd, curry leaves and salt, strained and served at room temperature or chilled with coriander.
Gastronomy
Jackfruit Cool Shake
Ripe jackfruit blended with cashew paste and coconut milk, sweetened with a single-string jaggery syrup and garnished with cashews.
Gastronomy
Tangy Mango Lassi
Grated raw mango cooked soft and blended with curd, cumin, black salt and sugar into a tangy lassi, served chilled with torn mint.
Gastronomy
Lemon Mint Juice
Lemon juice and fresh mint leaves blended with honey, palm sugar or sugar and 4 cups of water, then strained and served cool.
Gastronomy
Fresh Herbs Versus Dried Herbs: Two Different Flavors, Not Substitutes
Why fresh and dried herbs behave differently, from raw chutneys and garnishes to simmered, toasted, and pantry-based seasonings.
Gastronomy
Warming Pairings: Ginger, Cinnamon, Clove and Black Pepper
How ginger, cinnamon, clove, and black pepper create layered warming aromas in teas, chai, seasonal drinks, and savory foods.
Gastronomy
Cooling Pairings: Yogurt, Mint, Cucumber and Fresh Herbs
Yogurt, cucumber, mint, cilantro, and other fresh herbs are often paired with stronger, warmer, or more heavily spiced foods.
Gastronomy
Crunch Against Softness: Why Texture Changes Satisfaction
Why balancing soft dals, curries, rice, and yogurt with crisp salads, raw vegetables, toasted garnishes, breads, and snacks changes the texture of a meal.
Gastronomy
Balancing Richness With Acidity
How to use lemon, lime, vinegar, tamarind, and tomato to balance ghee, oils, yogurt, cheese, nuts, coconut, and other rich foods.
Gastronomy
Pungency: Heat, Aroma and Appetite
How to build pungency from chilies, ginger, garlic, black pepper, mustard, and aromatic cooking rather than heat alone.