Padma Lakshmi’s manifesto on kitchen truths and wholesomeness
by Rashmee
Posted on August 10, 2020
Padma Lakshmi was fairly droll when she spoke to The New York Times recently about cultural appropriation. “Look,” she said, “I’m not saying that you can’t use turmeric on a menu or in a cookbook unless you do a doctoral dissertation on ayurvedic medicine. I’m just saying that a couple of sentences at the … Continue reading “Padma Lakshmi’s manifesto on kitchen truths and wholesomeness”
Read MoreOur parents and grandparents ate industrial levels of gunk. But dessert
by Rashmee
Posted on July 7, 2015
No, really. Back then, people ate industrial stuff that would make any 21st-century person gag. Shrimp Aspic Mould. Chicken Mousse. Savoury Jell-O salad. Spam loaves. Frankfurter casseroles. Fancy cabbage centerpieces with toothpicks of cheese cubes and cherries. Along with the distinctive skirts and shoes – and attitudes to women – the 1950s were about food … Continue reading “Our parents and grandparents ate industrial levels of gunk. But dessert”
Read MoreKnown unknowns: Lablabi, the soup-stew that sounds like it tastes
by Rashmee
Posted on May 22, 2015
When I heard about Lablabi, the Tunisian chickpea and bread soupy stew, it seemed one of the most magically onomatopoeic names for a dish. You know the sort that lets you taste the sound before you dip your spoon into the steaming bowl. Like a bottle of fizz or crisp lettuce, you can imagine what … Continue reading “Known unknowns: Lablabi, the soup-stew that sounds like it tastes”
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Rashmee has lived and worked in several countries in the past decade, including Afghanistan, India, Haiti, Tunisia, the UAE, US and UK