The Aamras Festival returns
Every summer, one farmer in Ratnagiri sends us his best hapus. This year we’re serving it three ways - with puri, folded into dosa, and whipped into a mastani.
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Food Stories & Events
Festivals, kitchen rituals and celebration diaries from the family table. Sample posts for demo
Why we still stone-grind our masalas at 5 am
A mixer-grinder takes ninety seconds. Our stone takes forty minutes. Chef Suresh explains why the difference lands on your plate - and your fingers.
Read more →60 birthdays, one party hall: what we’ve learnt
From surprise entries that weren’t surprises to a cake that arrived frozen solid - five years of party hall diaries, and the checklist they produced.
Read more →The overnight life of dosa batter
Chef Murugan’s batter has a bedtime, a wake-up call and a mood. We stayed up with it one night to document the whole routine.
Read more →Diwali at Spice Route: the faral table
Chakli, chivda, karanji and one very popular counter of Kerala banana chips - how our two kitchens celebrated together last Diwali.
Read more →Feeding FC Road’s exam season
Every January, the study groups arrive - one dosa, four spoons, endless refills of filter coffee. A love letter to our student regulars.
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