The Chief Foodie in the Kitchen

We love having foodies over to the studio. Be it for lunch or simply coffee and cookies, we relish watching a real gourmand take in with wide eyes the delightful space that is our studio.

But the best days are when Rushina decides to cook. It doesn’t happen often; what with her dashing off to client meetings, brain-storming creative ideas or even just catching up on reading the latest cookbook that’s arrived from flipkart. But when she dons the apron of chief foodie, we eagerly await lunch time. From lacy eggs to aglio olio with stir-fried kale or from star anise-orange chicken to this ridiculously tasty pavlova, we’ve savoured every mouthful.

Yesterday we had another guest come in, another foodie who’s doing some really cool things with different ingredients and cuisines. And after long Rushina decided to cook lunch. Its so much fun to watch her mind whirring; putting ingredients and techniques together to plan an awesome lunch. And when she was done, the final menu resulted in a very happy guest and a satiated Team APB.

We have been on a millet trip these past few months; delighting at lunch time in a thick moreish porridge of jowar and bajra cooked with mutton or veggies. Nutritionally, it is a powerhouse of a dish, rich in protein and fibre while also being gluten free. This makes it our preferred alternative to rice and wheat.

But this time Rushina came up with a new way of eating these millets. She plated pan-fried chicken on a bed of cooked millets served with a luxurious, savory brown sauce and a spicy green garlic chutney with roasted baby vegetables. This was preceded by a simple yet elegant salad of sliced strawberries and bitter greens like baby spinach, wild arugula and baby watercress. Dessert was a seemingly incongruous yet pleasing medley of chopped fresh fruits in a chili-spiked dressing.

These paltry words can hardly do justice to our delicious feast. So here are some pictures instead:

Because we ‘inspire to cook’, here’s a link to the recipe for the salad.

 Strawberry-Bitter Greens Salad

Serves 2


1/2 cup Strawberries, washed, hulled and thinly sliced
1/2 cup Baby spinach
1/2 cup Baby watercress
1/2 cup Wild Arugula
2tbsp Balsamic Vinegar
1tbsp Extra Virgin Olive Oil
Pinch of salt


Wash the greens under running water. Make sure there is no dirt or soil left clinging to the leaves.
Place in a mixing bowl and add the strawberries.
In a smaller bowl, whisk the balsamic vinegar with the olive oil and salt.
Drizzle the dressing over the leaves and gently combine.
Serve fresh.