“Create with the heart; build with the mind.” 
-Criss Jami

Cooking isn’t an art, nor is it pure science; to my mind it’s an amalgamation of the two. Coming from a family of amazing home-cooks, I always remember people by my favourite dish made by them. A dish always inherits the personality of the cook, and that’s why the same ‘Aloo Gobhi’ made by my mother and my aunt tastes so different. While the natural flair and creativity makes a dish personal, it’s equally important to understand the science behind the cooking, and get the technique right.
Same goes for photography. While it’s the eye of the photographer that lends a whole new life to an image, it’s also important to be able to work your DSLR and move on from the auto-mode.

In this section I hope to catalogue all the basics – the science behind these two creative pursuits.
Here you’ll find a great deal about Indian spices, new/old ingredients, tips and tricks that I stumbled upon or have been passed down for generations and more.