Imagine how refreshing it would be to experience meals that are different. Lighter on the stomach, seasonal, seasoned with stories and experiences; Like a Parsi Bhonu, washed down with stories of eccentric Bawas, beer and Raspberry at a period bungalow in a vintage Parsi Baug where time stops. Or a festive Assamese Bihu meal accompanied by dancing, anecdotes about looking for ant eggs cooking silk worms and learning about unknown North Eastern Cultures and Cuisines. Or a traditional Kerela Sadya served on a leaf, garnished with stories of coconut harvests and pepper picking…. Sounds like something you want to do? Well read on to find out how!
Next on the menu was an Assamese Bihu meal, right here at my studio.
|Assamese Bihu meal|
|A Poppaddum Meal|
I’d predicted that Indian food would be huge on the menu in 2015, when I was working on the Natures Basket Food Trends report for 2015,last year. With Indian food being discovered and rediscovered at every level in our country on a daily basis, today, I’m happy to be proven right.
|Culinary Legacy event at APB Cook Studio|
|Meal Sneha cooked for me|
|Jer Villa and a band of happy foodies!|