Vernika Awal
Deputy Editor
One of my favourite items in the expansive Onam sadya is the pachadi. I love the creamy and fruity texture of the dish, but couldn’t quite understand whether to place it as a raita or a chutney. Well, thankfully for me and many other food enthusiasts like me, this week, our contributor Madhulika Dash breaks down the anatomy of a pachadi in her in-depth piece on an Indian classic that is the pachadi. If I must say, this is an absolute must-read – especially for all you sadya lovers.
While you’re at it, don’t miss our video of the week, where ITC Hotels’ Chef Akshraj Jodha talks about the fascinating side of the Navratri thali – that makes it a perfect nine-day ritual to holistic healing. With Navratri just two days away, this might serve as a great insight into the much talked about Navratri thaali, that is inherently nourishing in nature.
If you happen to be in Mumbai or are visiting, might we recommend the newest offering from the team behind the critically acclaimed Masque? Head to Twenty Seven Bakehouse, helmed by Aditi Dugar and Chef Rachelle Andrade, situated in an old cotton mill in Mahalakshmi, for some good ol’ croissants, pastries, breads and more.
Goa, meanwhile, is the newest restaurant hub of the country, making the state even more appealing than it already was. From indulgent seafood to homemade ice-creams, you have it all. Check out the newest restaurants in Goa that are sure to win over the foodies who are visiting the state.
And while you’re at it, don’t miss the 10 best single malt whiskies that launched this year – each a stalwart worth its weight to add to your home cellar!