The walls around us
As we exit Delhi airport, my eyes spot a pink ‘Women on Wheels’ board. There is no queue in front of it, and I prefer to book a cab there. The heavy suitcases I am carrying squeeze…
Travel in the times of corona
I am flying anywhere after precisely fourteen months. And it feels awkward and unfamiliar to be carrying a negative RT-PCR report with the boarding pass. In the departure lounge, alternate seats have yellow stickers saying “Do not…
Once again: A film where silences speak
Once in a while, while browsing Netflix I stumble upon a film which I ought to have watched earlier. And although the reviews might seem dated, I feel like writing about films which touched me. Once again,…
Sir: Bridging the divide
I stumbled upon Rohena Gera’s movie, Is Love Enough? Sir, one weekend while browsing through Netflix. It has been a few weeks since I watched it, but the two main protagonists have grown in my mind. I…
Tribhanga: A tale of three women
Renuka Shahane’s directorial debut, Tribhanga, is a poignant tale which eventually makes the turmoil in your head settle down. Peace, as Kajol says in the film, is what you find inside. The movie begins with the incongruous…
Lessons to learn
A new dawn has arrived. The calendars will be replaced. New planners and diaries will make a customary appearance on my desk. Some more resolutions made. But there is a conscious awareness of the artificiality of this…
Meen Puyabaisse: The Pondicherry version of Bouillabaisse
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…
Agast ke phool ke bajke: Festival-special fritters
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…
Doodh pittha: A dessert from Bihar
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…
Pragaree: A Sindhi stuffed puff
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…
