Krutika BehrawalainBut First, FoodUnearthing ubadiyu, a rustic winter favourite in GujaratThe smokin’ hot country cousin of undhiyu thrives in clay pots on the outskirts of a village near Valsad.6 min read·Feb 21, 2021--1--1
Krutika BehrawalainBut First, Food2020: The One Where the Kitchen Became her Safe SpaceShe turned to lockdown cooking to calm her pandemic-frayed nerves, indulge in heart-to-heart chats and learn the value of imperfection.7 min read·Dec 19, 2020----
Krutika BehrawalainBut First, FoodPothichoru: Rice, curry and nostalgia packed in a banana leafUnwrapping the Keralite meal parcel and its memories of bus and train journeys6 min read·Sep 26, 2020--4--4
Krutika BehrawalainBut First, FoodA seafood treat for goddess GauriNon-vegetarian fare and alcohol maybe a strict no-no during Ganesh Chaturthi but not for these Maharashtrian communities6 min read·Aug 30, 2020----
Krutika BehrawalainBut First, FoodPaata-varvatta: The inseparable lovers in the Konkani Muslim kitchenA grinding slab and hand stone get candid about their heavyweight romance5 min read·Aug 16, 2020----
Krutika BehrawalainBut First, FoodMy dada’s love for kantola and other storiesMy late grandfather’s finicky taste for Gujarati food still holds me in good stead5 min read·Jul 25, 2020--1--1
Krutika BehrawalainBut First, FoodFinding fungi: A look at India’s wild edible mushroomsAnd why they need to be conserved8 min read·Jul 12, 2020--1--1
Krutika BehrawalainBut First, FoodA Ranchi restaurant shows how to boost immunity, the tribal wayAt Ajam Emba, Aruna Tirkey revives lost recipes and celebrates local Jharkhandi fare5 min read·Jun 27, 2020--1--1
Krutika BehrawalainBut First, FoodThe diary of an anxious solo dinerHow I learned to eat alone, and like it.6 min read·Jun 13, 2020----
Krutika BehrawalainBut First, FoodMaking momos in Mcleodganj with a Tibetan activist, stoned participants and useful tips on rolling…A cooking class about dumplings offers a lesson in Tibetan culture and identity6 min read·Jun 6, 2020--1--1
