Rang Barse!

Here’s wishing all of you a very Happy Holi! Traditionally this festival of colour was a celebration of the spring harvest and the bounty of fresh produce. As summer sets in, we must begin eating bright colourful foods like fruits and vegetables which hydrate us and help keep our bodies cool. Perhaps one of the best ways to ensure we …


A customised Masala Trail for David Rocco’s Dolce India

We at APB quite firmly believe that the best way to experience the food culture of a city is to step out into the streets. There’s so much to be learnt from the local markets which is why we conduct our Masala trails, leading food enthusiasts down a road less eaten. Rushina initiated these Masala trails over 5 years ago, …


Spring Fling #AperfectParTEA at APB Cook Studio

Smiling happy faces, new friendships, bright colourful flowers, great wine, delicious tea- time snacks and stuffed goodie bags – all came together for this year’s #APerfectParTEA the them of which was Spring Fling. My annual Women’s Day tea party is always special, because it gives me a change to celebrate the women in my life, all of whom need to …


National Bee Day with Under the Mango Tree

On the 24th of February, UTMT celebrated National Bee Day at Maharashtra Nature Park, Dharavi. There were lots of exciting activities interesting stalls, children getting their faces painted and running around in bee costumes, bee walks, film screenings, panel discussions with farmers and lots of other activities. All in all, a whole bunch of learning and entertainment! There was also …


Launch of the Lust Pantry with Chef Vikas Khanna

Michellin Starred Chef Vikas Khanna needs little introduction to any food lover. He and our Chief Foodie, Rushina have a long standing friendship and he has been extremely supportive of APB Cook Studio through our journey so far. So we were both honoured and touched when he took time out from his hectic shooting schedule for Masterchef India, to visit …


Our First Cook Up

When I first planned this home-style kitchen studio I envisioned groups of foodies sitting around a table full of gourmet food sharing their culinary knowledge; eating, drinking and bonding. APB Cook Studio turns 6 months old today, and it has been good to see my dream become reality. On the 6th of this month, we planned and executed APB Cook …


Roses for Rose Day

Rose petals are greatly valued in Indian cuisine, and used in many ways, particularly to add richness and festive opulence to dishes. They are used as a garnish for desserts such as kheers (Indian Rice Pudding) or Rezala in which they lend a fragrant aroma to the dish! Sweetened rose water is sprinkled on biryanis and Gulab Jamuns for added …


Made for each other: Perfect Pairings

Have you ever met a person who doesn’t like bacon and eggs? Or seen someone cringe at strawberries and cream? It’s impossible to dislike a pairing so perfect; when two ingredients so harmoniously come together one can only believe they were made for each other. That’s the thing about classic food pairings, they cross cultural and geographic barriers, and just like true …


Coriander and California Prune Dip

I am diabetic and have to avoid sugar. I invented this recipe one afternoon when I was looking for a fresh dressing for lettuce without added sugar. The California prunes, add a lucious decadance to the relish, plus their being naturally sweet and a great replacement for sugar in any recipe makes them even more appealing! It turned out to …


Preserving Traditions: Undhiyu

So I have this fancy kitchen studio and I talk about amazing exotic ingredients all the time. But you know what? My philosophy of food, has not been acquired in culinary schools or classes, its based on a foundation I got long ago in my mother’s kitchen. Food is not just about exotic and gourmet. And knowledge about food need …