A Curated Guide to Slow Living
For many years, my family’s sil batta (stone grinder) and khalbatta okli (mortar and pestle) lay under the hot case in our kitchen. Solid, hand-hewed primitive scullery tools, come spring and they would be pulled out to crush spices to smithereens by the kitchen help. …
On our first solo trip together, I visit Amritsar with my father, the city where he was born, embracing my identity and discovering my family history along the way My father was born in Amritsar at his grand parents’ house on a bitterly cold January …
Following the footsteps of the queen by trying Kava, a traditional Polynesian brew as potent as four pegs of whiskey Just what were the odds? Within a week of devouring a dog-eared edition of Alexander Frater’s watershed Chasing the Monsoons, embellished with a reference to …
An organic part of the 1950s Karol Bagh mohalla it set roots in, Delhi’s Roshan di Kulfi continues to pack in the crowds for its hearty fare of channa bhaturas, aloo tikkis and creamy kulfi Having grown up in Delhi, before the malls sprouted up, …
Chef Manjit Singh Gill speaks about food as a visible manifestation of the almighty and the necessity to follow Ayurvedic traditions Yellow. A secondary colour. A shade between orange and green. A splash which stirs up feelings of amusement, envy and even sickness. It’s the …
I lost my grandmother this February. Till her last day her skin glowed pink under her thick ebony tresses, frail yet the strongest woman I ever knew. Barima, as we knew her, was a consummate disciplinarian, whose priorities jettisoned even Maslow’s skinny pyramid of needs …
