Rushina Munshaw Ghildiyal

A Sindhi meal in Doon! Who would have thought? But its happening thanks to who are showcasing cuisines of India and who are supporting them!
On my plate were, Methi Upato Chicken and Sana Pakoda for starters, followed by Seyal Mutton, Sai Masale Mien Machi, Dhareen ji Kadi, Tidali Dal, Vadi Vagien Patata, Koki and Bugga Chawal and Sindhi Malpua by Deepa Chauhan, at the ongoing "Trails of Sindh" festival at the .

I first met Deepa thanks to . We connected over our shared passion for spices (I still call her my Pansaari ki Dukan) and became fast friends.

I was honoured to be privy to her selection for MasterChef and her journey on the show. Not only did she make an ideal ambassador to catalyze visibility for the underrepresented cuisine of the Sindhi Community but I was so proud that she emerged (thanks to encouragement from & .brar) more determined than ever to raise Sindhi cuisine as high as possible! We've been conspiring ever since to create opportunities to do so and when decided to feature regional food pop-ups, at it was perfect!

Despite the Sindhi community being intrinsic to Mumbai I only discovered it when my sister-in-law Sheetal brought its robust flavours into my life. My love for Sindhi food has been nurtured, thanks to the aromatic and delicious gallons of Sindhi Curry she cooked up every Sunday and the plethora of dishes her mother Usha Aunty introduced me to. A love that was fed by friends I met oin my food journey such as Alka () (I swear by her recipes) (Uff! her Singhar mithai!), (amazing chutney stuffed bhee pakodas) Pushpa Moorjani (mind blowing Mirchi Chaat!). Thanks to these regional food experts I've learned the nuances of Sindhi Culinary culture, tasted and learned to cook wonderful dishes like Sindhi curry, Dingri, Teevan, and the best mango pickle (Bheendi or Kadhkash) in the world!

I'm so happy to see Sindhi cuisine get a platform! Folks in Doon call +91 9045081234 for reservations upto 15 Nov!

Here is a first look at the cover (wip) for 'Chutney' the first edition in the Stories of Indian Food, a chronicling and archiving journal project around Indian culinary culture conceptualised, curated, and edited by me, and driven by A Perfect Bite Consulting.

The first journal on Chutney is a compilation of stories, memories, and recipes from kitchens across India with the help of more than 150 culinary chroniclers. Alongside archiving knowledge, we are also in the process of decoding age-old secrets of taste, flavour, and culinary wisdom behind this essential Indian condiment. The cover will definitely evolve with the evolution of the project, but here is what it looks like to us currently! 

Thank you for all your wonderful messages of motivation and encouragement. Stay updated on the journey of on this timeline, pre-order link will be shared soon.

Cover illustrated by .mukundan. Project in collaboration with .co

The Uttarakhand Masala Dabba! (Haldi, Mirch, Gandherin (Anjelica Glauca), Heeng, Bhangjeera (Perilla seeds), Jakhiya wild or dog mustard), Bhaang (H**p seeds), Jambu/Faran ( Allium stracheyi) in the middle with some local chilies. Happy to share my first story for Live Mint Lounge over the last weekend! And even happier that it was on something as basic but intrinsic as the Uttarakhand Masala Dabba. Thank you !

I am gratified for every opportunity to showcase the cuisine of Uttarakhand or any of our regional cuisines and those that champion them. Because these opportunities, especially in mainstream media, not only give proponents of regional cuisines like myself platforms to be heard, but also bring attention to regional and local cuisines, ingredients, foodways, and the people - growers, and producers, that keep them alive. And also perhaps because it takes me back to those early years when I first began writing about Uttarakhand cuisine. There were few takers then and I swallowed many bitter pills of dismissal from editors and noted food writers as well as rejection from publishers.

Last week while working on the introduction to the same book (that I hope will be published in 2024) I calculated that I've been documenting the food of Uttarakhand since 2003. Even before Uttarakhand came into being as a state in 2009! However, it's only recently that Uttarakhand cuisine has begun to be talked about! And we have the pandemic to thank for it! One big impact it wrought was to bring India’s culinary diversity into focus. And foster curiosity and exploration into many heretofore unrecognised cuisines including that Of Uttarakhand. So many chefs, home chefs, writers, and food lovers came forward to showcase their food. In fact, it was how I discovered folks like home chef Yojana, aka , Nabendu aka , , and Chef , who were all championing the ingredients, recipes and culinary culture of Uttarakhand and continue to do so. This article is dedicated to them, and every single one of you out there championing local cuisines.

That said, it is important to me to highlight one thing here in the interest of accuracy. Cuisines are not born, they evolve, from the land and ingredients, climate and seasons, and people and practices of a region or community. There is also a stage in their evolution, when many factors align, and cuisines begin to develop an identity. Usually, this is in tandem with a region or community evolving its identity. And Uttarakhand has only just begun to do this.

This dabba came to be in 2016 or thereabouts. I had begun doing pop-ups showcasing Uttarakhand food and my guests were always curious about the ingredients I used, so I put together a "Uttarakhand Masala Dabba" to showcase them. It became a constant at every event or meal I hosted since, including my online Uttarakhand workshops. There is no single homogenised spice profile or standardised Masala daani for Uttarakhand. In fact, the masala dani itself, while prevalent in most kitchens of the region today, is a recent construct IMHO. I've found no mention of any masala dabbas in all my research and conversations on traditional kitchen utensils of the Uttarakhand kitchen, which has many signature bartans such as the bhaddu and a fairly evolved language of food and related words.

My point is that while my Uttarakhand Masala Dabba has played an intrinsic role in helping me create a profile for Uttarakhand cuisine, by creating a framework for me to share the fascinating stories behind the rich repertoire of signature indigenous spices we have, and the unique evolution of Uttarakhand cuisine, it is still evolving. The usage of spices varies greatly, as one travels around the region, based on microclimates, and communities, and many spices and their uses are extremely localised and still undocumented (many also did not make the cut for this 1000 word article.) So let's say the Uttarakhand Masala Dabba story is a WIP for now, and I how to keep discovering more about it.

And that I hope you enjoy reading it as much as I loved writing it!
Here's the link (in bio too) https://lifestyle.livemint.com/food/discover/spices-uttarakhand-cuisine-himalayas-111691676402048.html

uttarakhand_tourism_official

Announcement - Introducing "Mapping Chutneys," the inaugural issue of "Stories of Indian Food - Culinary Chronicling Journal Series" driven by A Perfect Bite Consulting.

I cannot express just how excited I am to share this project I've been working on for the last two years.

"Stories of Indian Food is a periodic Journal series," that will be published by us at A Perfect Bite Consulting. This initiative is an APB community effort 'by food people for food people' and the profits from each issue will go toward a social enterprise. Each Issue will explore specific Indian food concepts in depth and expanse. Chronicle each concept from the perspectives terrain, climate, regionality, community, history, evolution, context on the plate, in the diet, and more and consolidate the crowd-sourced information and recipes we have archived over the last 6 years of IFOD celebrations and other projects.

The inaugural Issue "Mapping Chutney" to be launched on (Sep 23, 2023) aims to do just what the name suggests. Consolidate all the information, recipes and, stories from 5 years of celebrations supplemented by the efforts of the 2nd cohort of the Culinary Chronicling Course held last year. It's taken me a little longer than I planned to get this off the ground. But the core team has already been hard at work for a while on the issue. The gorgeous illustration by is a WIP of what will eventually be the cover.

I am also really stoked to share that Shruti Tanja of the publishing vertical , a platform on a mission to inspire people to record their family recipes and pass them on as heirlooms, will be working with me on producing this issue along with the very talented Nandita Mukundan (.mukundan) who is the artist responsible for the illustration in progress above.

Watch this space as we share progress on the project. That said, however, given the ambitious scope of this project, we would really appreciate a few more hands on deck! Since the duration of this project is 3 months up to October end. some of you have wanted to work with me on chronicling projects but have been unable to commit to full-time/long-term associations.

1, Straightforward recipe contributions - we are open to unique regional chutney recipes, photographs, and illustrations from around India to fill in gaps in information for some regions. (DM me a suggestion and if we don't already have it, I will share a link to the form upload your recipes.

2. Project Volunteers - We would also love to onboard some project volunteers to assist with food research, writing, proofing, and testing recipes, as well as help with socials and PR. If you feel this is something you would like to work with us on, please connect with me via DM or leave a comment with your email address.

3. Sponsors - Just putting this here as well. I'm also looking for sponsors and advertisers to help with production costs so a maximum of funds raised may go towards the charity we choose to support (will update the same in due course). Brands and organisations who would like to leverage this opportunity please connect with me via DM.

- Applications open for the APB Culinary Chronicling Internship program - 2023/4!

I am a little late this year but it's time! This program offers 4 deserving canidates an opportunity to work in the field of Culinary Chronicling with me and my firm A Perfect Bite Consulting. Accepted candidates can look forward to being mentored by me personally. You will be exposed to some really exciting live projects, learn on the job, interact with some seriously cool people in the Indian food industry and gain valuable experience.

Throughout its existence, we always fostered interns at APB Cook Studio informally. The pandemic catalysed me into formalisin that experience into an internship program. What began as an experiment, became an extremely enriching journey of discovery for me too. I've always taken mentorship very seriously. In my opinion and experience (especially observing my son and his cousins who are doing internships currently) too many internships treat young people as cheap or unpaid labour, and expect them to be grateful for the opportunity. But really, if we reap what we sow, then what are we sending out into the world by doing this?

I, myself have been incredibly fortunate in the mentors I found in my early years. I am what I am because of their investment in me. And this internship program means paying that forward, by investing time, energy, and patience in being a teacher, guide, role model, but also a friend, motivator, and facilitator who opens up doors for her mentees' own potential. Also I realised a while ago, that I would love to work with people like myself, so I might as well empower young minds to think and operate like me...

A strategy that has worked worked fabulously this far! Our interns have gone on to become noted writers, researchers, food consultants and work at places like Big Bazaar, The Locavore, Noon, and more, and many continue to work with me as professionals.

I must say I really looking forward to round three now!

Those interested must fill this form. APB Culinary Chronicling Internship program - 2022/3 - https://forms.gle/4hCYDFc62Xeuc5hz9 (Also in stories and my Bio). NOTE: The application form closes 30 July 2022. Incomplete forms will be disregarded.

Lets talk momos and dumplings! What your favourite momo/dumpling? Share your goto Momo /dumpling place in your city? Or just get lyrical, poetic or philosophical about them (treat it like a spot food writing challenge!) Share in comments and 5 of the best responses will win a place in my extremely fun food/culinary journaling workshop (it's online, on Sat 29 July from 4:30-7:30). Go on and leave your comments and do tag momo lovers you know! (Deadline is 12:00 PM IST tonight! I will pick the winners tomorrow!)

The other day I read a ridiculous clickbait-y article peddling "Best street food of Uttarakhand, but on opening it, it was a list of home foods of the state. So misrepresentative! And then I got to thinking if Uttarakhand has state favorite street food it's the MOMO! At least here in Doon, momos are everywhere and everyone seems to have a favourite momo-walla!

Bas! Ever since I've been low-key obsessing over momos! Not surprising then that they along with their global brethren spilled into my food journaling this morning... Which also happened after ages! With school starting and the rains causing havoc, my routines have been really disrupted, but today we got chores, school drop, and breakfast, all done by 9 and I was able to foodle! Honestly walking and food journaling are my addictions!

Also I've decided I'm going to start a series of posts on just momo tasitng in Doon! Who wants in?

What are your favourite Kebabs/ Kabacis (kebab makers), Kebab places? A recent interview with Mehr Singh for sent me down a Kebab rabbit hole! Its World Kebab day today, and I thought I would share some kebab memories. The concept of kebabs, whatever name they go by is fundamentally universal - roasted meat, going back to the time man harnessed fire. Over centuries the concept evolved, traveled and disseminated accross the globe.

The variations of Kebabs waiting to be sampled today come from the diversity of local ingredients; meats, fish, vegetables, fruit, their processing; chunks on and off the bone, slices, mince, cooking techniques; skewered and grilled, BBQ, spit or griddle roasting and the fats, souring agents, spices and flavourings used. All of which create distinctive flavours we associate with specific Kebab cultures.

Like most humans who are genetically hardwired to gravitate to the aroma and flavour of char grilling or roasting (hence the thriving smoky-flavoured product catagory). However, my preference is for meaty, chunky, fatty kebabs with clean flavours from being cooked in their own fat, with spices rather than the shaped ones. I am not as inclined toward complicated yogurt-rich marinades and highly detest the modern-day practice of kebabs that have cheese in their marinades. (Yes, many commercial kebab makers regularly add processed cheese to their marinades which I am told helps with binding but it just lends a flavour I find unpalatable!)

I was a slow convert, having grown up in a Gujarati home. Until my 30's my experience was limited to Chicken tikka, Reshmi, Tangdi and Tandoori chicken. But I more than made up for it once my Food career took off. Over the years I have been lucky to have tasted some fantastic kebabs.

I still remember my first taste of the Barra Kebab a Karims. The Afghan Chapli at Parwana in Adelaide. Dore and Silbatta kebabs, The Bhatti Kebabs and Chef Bhasin made at the studio in 2018. The Namak Boti (a meat kebab slo fried in its own fat and just salt) and Chandan Kebab I had at a Frontier cuisine curated by in 2019. Most recently, I was blown away by the Bihari and Guler kebabs Sadaf made for the Iftar thali he curated at our festival for Ramzan. And the Chicken Kanti and Seekhs at Matamaal were mindblowing new discoveries on the menu at Matamaal.

Nalini Sadhu's Kashmiri Nadur Monje (Crispy crunchy lotus stem fritters)
SInce I am obsessing over Kashmiri cuisine and it rained cats dogs and elephants here in Doon, Pakodas are on my mind! I got a chance to taste these addictive, lotus stem pakodas at Matamaal during my recent explorations in Delhi. And knowing is just around the corner I had to get the recipe from NALINI for all of you!! I'm not aware if it is the case all over, because as far as I know, Lotus stem is available year-round, but here in Doon, they seem to be all over the city markets and thelis currently. Take advantage of the bounty and the rains and fry up some Nadru Monje! For those of you in Gurgaon or Pune, you could just go get your fix at Matamaal Kashmiri Restaurant . Along with the spicy delish Chicken Kanti and Seekh! The Monje Gul can also be used to batter-fry other things like small fish (to make Monje Gaad)

Ingredients
For the Pakodas
1/2 kg Lotus Stem
Vegetable oil for frying

For the Monje Gul (Rice FLour Batter)
150 gms Rice flour
Salt to taste
1 tsp Chili powder
1 tsp Turmeric powder
1 tsp Ginger powder
1 tsp whole Cumin seeds
Water as required

Method :
Prepare the Nadru or Lotus stem, by peeling off outer skin. Cut into finger length for easy handling. Place on a clean sturdy surface and use a mallet to gently pound the lotus stems to tenderize and break down their tough fibers. When done, use a knife to shred the lotus stem into thin strips or slices. Keep aside.
To make the dipping batter, combine the rice flour, salt, chili, turmeric, and ginger powders in a mixing bowl and mix together thoroughly to ensure even seasoning. Then gradually add water while stirring continuously until you have a smooth, lump-free batter with a consistency thick enough to coat the prepped lotus stem.
To deep fry heat the oil over medium heat in a kadai or pan. Then dip each piece of lotus stem into the batter, ensure it is well coated all over and carefully slide into the hot oil. Fry until they are golden and crispy. Serve hot with Kashmiri Mooli Chetin or Chutney.

Also if you've read this far, and you like discussing food, come join my special Food Discourse and geek out on Pakodas with me on Sun, July 30! Link - https://forms.gle/75SN6AwQSBJDe5WM6 (also in bio) for lots more Pakoda conversations!

July Schedule!
The monsoons are here! I've finally unpacked and settled down to life in Doon! For all of you that have been asking, I've got my plans for 2023 workshops and courses streamlined. Make the most of the rain and indulge in a little food exploration, reading, and/or study! Beginning with a selection of fun, small workshops in July, followed by the courses come August! Whether you just want to have a fun conversation, try something new with food journaling, or, seriously sharpen your skills and knowledge, this line-up offers something to meet varied requirements!

(Link to the Registration forms (also in bio)

1. Food/Culinary Journaling for Beginners
Tadka journaling as I call Food journaling is a practice I've come to swear by. Whether you are a food explorer or a food content creator, I'd love to introduce you to Tadka journaling – creating a visual diary that brings together a combination of writing, drawing, and collage. You need no prior experience, just some favorite snacks for inspiration!
Details: Sat, July 29th 4:30-7:30 | Registration Form - https://forms.gle/gRWh1LXhbrtgtV6C9

2. APB Discourses - Chai&Pakodas Special
It's the monsoons and it's Day on 30 July. Do we need any more reasons to indulge in some hot crispy conversation! This online session is for those of you, like me who like to geek out with like-minded foodies. So BYO Chai/coffee and favourite Pakodas and join in the conversation! I'll do a small presentation on the topic and then we will share stories, memories, and recipes for Chai and pakodas.
Details: Sun, July 29th 4:30-7:30 | Registration form - https://forms.gle/gRWh1LXhbrtgtV6C9

3. Chronicling A Cuisine with RMG 2-day Masterclass
An intermediate-level masterclass for those who have begun their journey in documenting and researching specific cuisines, ideal foe food bloggers, writers and content creators, home chefs, and aspiring book authors. We’ll cover what makes a cuisine, how to create a culinary profile, ingredient documentation and profiling, and recipe recording and writing.
Details: Sat, July 24th & Sun July 25th 4:30-7:30
Registration forms ://forms.gle/2iGWsaDWvHgbFp7f91.

I am thrilled to share that the 'Iftar at Taj Lands End, Mumbai', a special festival for Ramadan curated by my friend, the extremely talented Chef Sadaf Hussain and myself begins today!

I first met Sadaf Hussain in 2017 when he visited my studio and we instantly hit it off, thanks to a shared interest in food research, history, and writing. We’d just begun exploring a pop-up in Mumbai in 2019 when the pandemic struck! But our conversations continued via Insta LIVE discussions for and various days. In 2021, when I expressed an interest in chronicling India's rich but largely undiscovered Muslim culinary heritage, with him, Sadaf agreed instantly and its been a wonderful journey of learning and discovery. So when Chef Rohit Sangwan and Team Taj Lands End reached out to explore a pop-up for Ramadan it offered the perfect opportunity for Sadaf to showcase some of his discoveries!

A self-proclaimed Khansama, and culinary explorer Sadaf loves to explore food history, street food, home cooking, and more to craft into his writing, podcasts, books, and menus and is passionate about breaking stereotypes around the cuisines of Awadh, Bihar, Jharkhand, and Delhi. Co-host of the award-winning , he’s been a Masterchef India finalist (2016), and TEDx speaker. A prolific writer, published with Scroll, Indian Express, Mint Lounge, Eater, and Enthucutlet, he is also the author of Daastan-e-Dastarkhān (Hachette), and contributor to the culinary anthology Desi Delicacies.

I’ve always loved talking food with Sadaf but our ongoing chronicling project has allowed me to discover lesser-known flavours and cuisines of various Muslim communities of the heartland, some of which are on this lovely Iftar Thaal. Please do drop by to try some truly interesting offerings and listen to Sadaf's stories!

Kappa from Clara Joy... tapioca, cooked with her magic topped with a spicy salsa like condiment...

Don't go by the unassuming appearance of it, for me it was glorious, arriveing just when I was ravenous for a high octane flavour bonb snack... thanks to the fact tha I've been writing about snacking for a week now!

And then this arrived... starchy, spicy and delicious... to those who deserve it, good food finds its way.... and I thunk I've earned it today... Postcard for you and since your equally tasty interviews have added to the mix ❤️

East Indian Masachi Curry and a healthy dose of admiration for home cooks!

This is one of those dishes that brought home to me of the genius of the home cook the moment told me about it. And I'm reminded of this every time I make it.

On Saturday with coming over after ages I wanted to cook something special he would like and I know nothing makes him happier than mutton so that was a given. But with work being crazy, and packing happening slowly, I didn't want to to a laborious bhunno till forever dish and this Masachi curry came to the rescue.

It's one of easiest dishes to cook, using just a handful of ingredients. Heat oil, add fresh spices, add mutton and cook a bit, add bottle masala, rice cooking water and pressure cook until done. The result is a beautifully silky, spicy mutton gravy. A slightly thickened bone broth, laced with the mutton fat, spicy from the legendary addictive bottle masala.

While cooking I realized I'd forgotten to get the rice cooking water organized and so I did what any jugaadu Indian mom or grandmom
would do and used a few handfuls of the red rice poha I had left over from the rice festival. The poha broke down beautifully and while the end texture was slightly different, a bit grainier than the original, it still hit the spot! A chilli spiked crunchy cucumber salad, some bread made by and freshly cooked steaming hot rice made for a finger licking meal! (I could not stop eating! ) Had made a double batch with - another meat lover coming for dinner and it was all wiped out!

Every time I make dishes like Masachi Curry, I think of how little credit we give to women (and men) who cook everyday in home kitchens. They are the sourcing and inventory managers, prep cooks and chefs all in one. Plus all the mental equations they do on the fly at every meal... what to cook, individual diets & preferences, manage resources, time and so much more! Home cooks are repositories of recipe knowledge and cuisine we must chronicle of course, but more than that they are the CEOs of their kitchens and its their MBA level ability to multitasking we need to make a curriculum of!

The future of snacking? The wonderful conundrums of food...

My daughter's instant kimchi cup noodles, juxtaposed next to my plant forward hand crafted desi Gujarati Muthiya...

Working on a research project on the evolution of snacking. And existential questions keep presenting themselves. 😜

Stacks of love... ? When makes a stack of pancakes... all is right with our world ❤️

Take life with a pinch of salt! Or Hare lehsun ka namak as it were...

I'll return to regular programming soon. But off late I've been talking to a whole lot of people and picking up on resonant issues of anger and frustration.

We are all human but no matter how grounded we are, there will always be times when insecurities and negative emotions arise. I thought I'd share my experiences and the coping mechanisms I've developed for these in the next few posts for anyone that needs them.

I want to start with feeling sidelined.

It's rare post the pandemic but ever so often the hustle of Mumbai gets to me. (One reason I'm looking forward to the hybrid life in Dehra Doon is that it insulates me from the triggers.)
Mumbai by nature inspires hustle. Everyone is in a race, largely of their own making. And being around high achievers can be inspiring, but also make one question oneself... what am I doing worng? Am I posting enough on social media...

Largely FOMO at being overlooked, is what triggers feelings of insecurity for me. My calling found me late in life, so I've pretty much walked my own self taught path - I won't use fancy terms like carved - I basically meandered my way, thanks to opportunity grabbed, good instints, a crapload of hard work, no small measure of luck and unconditional encouragement from those who love me. (Even when they don't understand what I am up to!)

At 47, most days I'm comfortable in my skin. But, there are still moments when someone will forget to invite me, overlook or underestimate me. And it triggers frustration and anger.

Here's what I do -
1. I remind myself that I'm not so important that people have to remember me. Everyone has their own battles happening.

2. MOST IMP - keep a 'happy box'. A long time ago I used to file my articles (untill there were just too many). Food writing is my joy. And the 4 box files that hold my early articles are tangible reminders of achievements. As is a folder of appreciation notes from readers, students, and people I've cooked for.

3. When all of this is not enough, I phone a friend to remind me.

4. Lastly, I try to uplift and appreciate people around me. Positivity multiplies back!

Thanking God with a belly full of these! (A super delicious East meets West fusion. Used up leftover rice from rice festival along with Udad dal from )

Currently running on coffee, love, patience and the occasional paniyarams and bagels. I'm so sunk with deadlines, I'm barely looking up from my screen or sleeping. Putting GFTR to bed is harder than giving birth!

Thank God for !

50 shades of rice... Having grown up in India, rice has been the center of my culinary experience for as long as I can remember. But my work in the space of chronicling cuisine in the last few year constantly brings amazement at the diversity and plurality of every aspect of Indian cuisine. Ever since i connected wit its just added to these discoveries.

Rice based cuisines have a lot of traditions and dishes in common. But as universal as it is, rice is simultaneously intensely personal as well. Each rice based cuisine and culture has its own indigenous rice, its own traditional manner of cooking it, celebrating it and eating it. Working on the rice festival has reopened my eyes to the sheer wonder that rice is.

And tomorrow I will pay a little tribute to the potential of rice. One is rich if one has rice. Because many other element of a meal need accompaniments - dal or curry need rice, subziz need rotis or parathas. But rice... just plain steamed rice can stand by itself. It's so tasty! If one had the good fortune of it, one can add some ghee and salt and it's another level of soul satisfying!

And then there's all the different potential directions a meal can take with rice... dal-bhaat, khichdi, pulao, kheer...

On my menu are
Ghee Salt Rice - a homage to our nanis and dadis, who would put these three things together and mix them up with their hands and feed us morsels of the mixture. I grew up eating it, my kids grew up eating and and still relish it. They insist I mix it just like I insisted my Nani would. And every time I mix a bowl for them, I will have a few morsels of it myself! I will be making a version using the aromatic Sahyadri Black, OOO ghee and one of my pahadi pisyoon loons ( Namak)

Kanjee or Conjee is a beloved centuries old breakfast accross rice eating cultures. I love it and I'll be serving up a soul satisfying red rice congee. With a Gujarati green peppercorn pickle and a Naga chilli version of the lasaniyu.

And to end will be a tribute to meethe chawal. But with a twist.. come find out more? Follow and register.