Rachel Laudan

Lockwood Kipling, Rudyard’s father and head art teacher at the Sir Jamsetje Jeejeboy College of Art in Bombay, founded by the epynonymous Indian benefactor, reflects on the Indian peasant diet. The succulent [literally juicy from the Latin succus] food of the West, rich and full of flavour, is eaten with a closed mouth, while appreciative [...]

Ammini Ramachandran, who knows so much about the food of Kerala in India, compares puffed rice to popcorn.  The techniques are similar. Reminded me of how in India we used make puffed rice for festivals at home over hot sand. Freshly harvested rice is dried in its husk until completely free of moisture. Then a [...]

Ready for more on the thin pastry sheet trail that we’ve been discussing on this blog in the last couple of weeks.     Ammini Ramachandran sent a fascinating video of an Indian thin pastry from Andhra, India. Then Uma Satyavolu sent these memories of pootarekulu, as these sheets are called.  Not so much on how [...]