The human mind  is like an ocean, and thoughts, some brilliant,  some pedestrian and some dangerous, are waves either caressing the shores or trying to break it, in the process  depositing a huge amount of pebbles (memories) on the sandy shores.  Some of the pebbles, polished and sparkling, are like fresh memories whereas others  are half  forgotten or buried like pebbles long deposited on  the shores.  Scratch the surface, and we may find molluscs carrying pearls  (wisdom) or painful memories like crabs scurrying away in all directions.  Dig a bit deeper and we will find “water”, very still and crystal pure, waiting to embrace anything and gobble it yet showing a true reflection.  Do we  have the courage, conviction and effort to go that deep and look at our images?

But it would be worthwhile to give a try at least.



Many cultures have a recognisable cuisine, a specific set of cooking traditions using various spices or a combination of flavours unique to that culture, which evolves over time. Other differences include preferences (hot or cold, spicy, etc.) and practices, the study of which is known as gastronomy.

This is a collection of recipes that we have tried and has turned out to be memorable.

Get me cooking


Mango Sheera

Sheera as it is called in parts of Tulunadu, is a sweet dish made from semolina. Various variants are made by adding pinapples, banana, etc. It is the season for mangoes so I decided to make Mango Sheera. This variant is sure to be enjoyed by everyone.

Banana Walnut Bread

A healthier version of the Banana Bread. I replaced over half of the refined flour with whole wheat flour. Since whole wheat flour absorbs moisture, I added some milk to get the right consistency.

Jackfruit Appam

This is the season for Jackfruits. Was wondering how appams would taste with the flavour of jackfruits. We usually make appams with bananas. Thought I would give our traditional appams a twist. The result was awesome!

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