Chronicles Of The Sassy Fork

On Sunday Roopa Nabar had her first popup.While she is a Home Chef,she had the event in a restaurant (Hoppipola at Khar) and she catered to a large number of people than she would have at home.Maharashtrian food too found a new platform. My exposure to Kolhapuri food was first at Purepur Kolhapur at Prabhadevi.The spice level was way better than I had expected! Then again Aditya Mehendale,the author of Rare Gems,demonstrated Kolhapuri cuisine cooking at A Perfect Bite Cook Studio at the Maharashtrian Food Event at the Culinary Legacy series organized by Rushina Munshaw Ghildiyal.His book has a chapter on the intricacies of Kolhapuri food.Then Smita Hegde Deo wrote a beautiful book "Karwar to Kolhapur to Mumbai" and had some astounding dishes at her popup at the same studio. So when Roopa Nabar said she is having a Kolhapuri food pop-up,I was more than happy to try it again.Yes,there really is so much variety to Maharashtrian cuisine.A lot has to do with the clim

Attended my first food conference!! Organised by FBAI, I discovered it's not just about food!! It's about learning a way of life!! Home Chefs are an important part of the food industry.They form a link between outside food and home.We might eat out but at the end of the day,most people crave ghar ka khana.No wonder that even hotels are holding home chef pop-ups. Missed the first few lectures but was in time for Rushina's where she narrated her life story.She encouraged the new home chefs to have faith and face all the trials and tribulations,knowing that there will be a rainbow at the end.She has no degree in food but has still managed to reach up there in the food circuit,thanks to her passion and dedication Next was the dynamic Munaf Kapadia of The Bohri Kitchen who left a successful job in the corporate world to start a company that was based on his mother's cooking.They started at home with people writing in to request a meal which they priced low initi

There were several reasons we meet in early August.It was a day before Shravan started and is called as Gattari Amavasya as people indulge in food and alcohol before embarking on the Shravan fast.The word Gattari as some fall into the gutter :D Fortunately none of us did as we aren't much of drinkers.This time our potluck was at Rushina's A Perfect Bite Cook Studio which was also celebrating 4 years.I remember visiting the studio when it started.Seems so long ago! Attended several exciting events after that! We were also celebrating Perzen Darukhanawala Patel' s baby shower and Zinobia Schroff's birthday.The picture credit for the delightful picture above goes to Sarita Khisty.In the foreground is a typical Parsi sweet made for baby showers Perzen is also known as Bawi Bride and Zinobia is well known for her pickles including Fish Roe Pickle.The most touching part was when Kurush,Zinobia and Perzen sang the Parsi anthem as Perzen cut the cakes that Bimb

It was time for our second Home Chefs Potluck and Ananya graciously invited us over to her place.Her home is beautiful as the walls are adorned with her paintings.Yes,not only is she a home chef but also an accomplished artist.Woodwork with aluminum casting,oil on canvas paintings and sculptures are there for all to see.She's also had an art show in Paris! Ananya has published a cookbook last year on International Cuisine.She holds pop-ups of regional (Bengali,Oriya) and International food (Ethiopian).Have had her Bengali food and it's been simply amazing,specially the Murghir Jhol (Chicken Curry) It poured and how and while we waited for the others to arrive,we sipped on Jello shots and Sangria.Zinobia Schroff (see above) is the person who inspired this group to be set up.She makes Parsi cuisine using low amount of cooking oil.She is known for her Parsi pickles including the Gharab or Fish Roe one The others in our gang are Bela Gupta of Herbivor