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  • Food,  Heritage,  Travelogues

    Savouring Tamilnadu’s healthy claypot cooking

    By Anshu / July 16, 2022

    I am a firm believer in exploring new cuisines and learning more about the flavours of the places I visit. I happened to be in Thanjavur in Tamilnadu, where we, a gang of girls who studied together…

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  • Heritage,  Sarees

    My Saree Stories: Part 20 (Embroideries of India)

    By Anshu / December 6, 2021

    India is home to several stunning forms of embroidery. Here is my humble attempt at recording some of the popular embroideries which are featured on sarees. These come from several states of India, and there are distinct…

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  • Heritage,  History,  Sarees

    My Saree Stories: Part 19 (Ikats of India)

    By Anshu / November 22, 2021

    The term ikat comes from the Malay word ‘mengikat’ which means to tie or bind. When it comes to the ikat technique, it is difficult to say where it originated. The art of resist dyeing the threads…

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  • Art,  Heritage,  History,  Travelogues

    The intriguing tale of Begum Samru and her haveli

    By Anshu / June 28, 2021

    How did an impoverished fourteen-year-old girl in a brothel go on to reign over a wealthy Indian kingdom for more than five decades, during a phase when the mightiest of empires crumbled? It is a story that…

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  • Art,  Heritage,  History,  Travelogues

    Naughara: A hidden gem in the alleys of Chandni Chowk

    By Anshu / June 21, 2021

    Chandni Chowk is Delhi’s most bustling market place. But early on a Sunday morning, immediately after the lockdown, it seems deserted and quiet. Most shops are shut and an ugly knot of criss-crossing electric wires seem to…

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  • Folklore,  Food,  Heritage,  History

    Meen Puyabaisse: The Pondicherry version of Bouillabaisse

    By Anshu / November 27, 2020

    I grew up in the French colony of Pondicherry which is located by the Bay of Bengal. One of the first things that grabs your attention when you reach Pondicherry is the French spelling. Our landlord was…

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  • Flora,  Food,  Heritage

    Agast ke phool ke bajke: Festival-special fritters

    By Anshu / November 10, 2020

    Fritters (bajke) made out of Agast flowers are commonly made around Chhat in Bihar, and usually on Bhai Dooj day. On these festival days, due to the huge demand, these flowers sell for anywhere between Rs 800…

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  • Food,  Heritage

    Doodh pittha: A dessert from Bihar

    By Anshu / November 8, 2020

    Doodh pittha is a sweet dish from Bihar. We pronounce it as pittha (पिट्ठा) and not peetha (पीठा) as most television chefs pronounce it. It is a dish popularly made in the winters, especially in the month…

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  • Food

    Pragaree: A Sindhi stuffed puff

    By Anshu / November 2, 2020

    Today I tried to make a Sindhi sweet dish called Pragaree. It is a cross between a gujiya and a crisp puff and is usually made during Holi. A pragaree has several crunchy layers, and is stuffed…

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  • Food,  Heritage

    Crisp Noni saag ke pakore

    By Anshu / November 2, 2020

    I don’t know how many of you have heard of noni ka saag. It is an edible weed which grows as a creeper with a tendency to spread quickly. It is called as wild purslane (Portulaca oleracea)…

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Recent Posts

  • Sighting the pink-browed rosefinch at Mukteshwar
  • The frisky Himalayan Bulbul: Punk with a mohawk
  • The apparent parent
  • Savouring Tamilnadu’s healthy claypot cooking
  • My Saree Stories: Part 20 (Embroideries of India)

Recent Comments

  • Amit kumar Rai on The apparent parent
  • Anshu on My Saree Stories: Part 13 (Odisha Weaves)
  • Rashi on Who is Lady Buddha?
  • Ramji Singh on Sighting the pink-browed rosefinch at Mukteshwar
  • Dr Avni Tiwari on My Saree Stories: Part 7

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