Food styling in Inida

“There is no creation without tradition; the ‘new’ is an inflection on a preceding form; novelty is always a variation on the past.”
Carlos Fuentes

 Terracopper Jug, CoppreIt’s no secret that I love amassing kitchen collectibles, the incorrigible prop collector as it may be! It’s a passion I have stoked for years, even before the blog began, and I don’t see the passion diminishing. Glassware, ceramic, stoneware, metal ware all call my name, be it from India or overseas. It’s an obsession I try to tear myself away from, each piece has a story!

produce or props...anything newThe house now resembles a museum of sorts, with old kitchen collectibles dotting nearly every visible space, yet I march on greedily at times! Nothing seems to stop me, the better half still as accommodating and indulgent as ever. My favourite medium remains metal ware. So I was elated when the good folk from Coppre asked if they could send me something from their collection. Yes please I said, I would be honoured!

Coppre … inspired by creating beautiful things. Objects that are crafted by hand embody a unique identity. And convey a special sense of purpose. We look at objects from yesteryears and marvel at the craftsmanship. It never ceases to amaze us how every utilitarian object had an element of ornamentation. And vice versa. So many handcrafting traditions have ceased to be. There were game changers. The colonisers, the industries. And today, the dynamics of a market driven economy.

… the plan. To reinvigorate. And make old artisan traditions come alive. That’s what we love to do. To make beautiful things, that matter. Things that are owned, treasured, loved and then passed on. Things that make you feel good and do good. Because it gives us joy. And purpose.

Food props, food styling, food photograph,IndiayMy love for Indian metal ware dates back to my first little copper tumbler I bought from Vishwanath ki gali in Benaras, now Varanasi. It’s been decades since I’ve visited but the Coppre jug brought a flood of memories back.

Make a morning ritual of drinking copper-charged water with the Terracopper Jug. With a combination of handbeaten etches and plain surface, the jug reveals the innate sheen of copper. The silhouette is inspired by the simplicity of earthern water jugs. Terracopper Jug, Coppre

I used to religiously keep the little copper glass full of water every night and glug it down the copper-charged water first thing next morning. It was a ritual and held a deep connect with Benaras, where we spent most of our childhood summers. My daughter was there on a college trip last year; her sketches of Varanasi below captured some of my favourite memories….Varanasi, ink sketches, Meher Rajpal 2014…and that resonates with what Coppre has done. It’s brought alive an age old tradition, breathed new life into a dying art, and they’ve done it with class. It’s the craftsmanship they have resurrected, hammered metal now so popular in the West, is available here. The possibilities are immense. Copper is a beautiful metal, artistic, long lasting and has great medicinal properties.Indian copperware, CoppreTo reconstitute and revive is the Coppre promise. To breathe new life into our heritage. What a beautiful journey they’ve undertaken. It’s no small task but look at how brilliant the beginning is.  Because this is what they do best – design | craft | propagate. This will bring the spotlight back on our artisans, our craft, and our heritage. Do stop by and look at their range – everyday use, corporate gifting, wedding souveniers. It’s uplifting, it’s inspiring and it celebrates the revival of an almost lost art…

Terracopper Jug, Coppre… and they do it in style. Beautiful craftsmanship, stunning finish, great packaging, thoughtful bag of polish, cloth bags to protect, useful instructions, international shipping. What more can one want ask for ….

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Also find me on The Rabid Baker, The Times of India

“I figure it’s a European thing to eat cheese and crackers before a meal – that’s my afternoon snack, or I do it before dinner.”
Andrew Luck

Oats Nut Crispbread Oats Nut Crispbread … some pleasures in life are simple. These are one of those. Nibble, nibble, nibble. This crispbread is just the right thing for healthy snacking. Also just right for the cheeseboard, with dips, fruit, crumbled over salad, layered into a savoury parfait … or then, the dough baked into bite sized canapes.

Oats Nut CrispbreadNeed I say more? It’s a recipe I developed for the Saffola Fit Foodie website, and it’s one I now make often. It’s amazing how versatile oats as an ingredients can be, and also how much you can push your boundaries if you think out of the box. This recipe is just a small beginning to get you going, to encourage you perhaps to get off the refined way of life. Oats Nuts Crispbread It’s not that I don’t used all purpose flour at all, but I’m happy to say it might be a mere 5% of my baking that sees it. The odd birthday cake, some in a pizza base, maybe in bread dough paired with wholewheat, yet it’s an achievement.

Oats Nuts Crispbread And one of the easiest ways to make the wholegrain transition is via crackers. They are easy, versatile, can be rolled into submission, heartlessly broken into shards or daintily cut into perfect shapes. They are also an absolute treat to eat. Grab some really nice cheese, a chilled glass of wine if you like, fresh fruit and dry, salad leaves, micro-greens, cold cuts, some good company {else a good book} … settle yourself in a heap and get nibbling!

Oats Nuts Crispbread For me these are good any time of the day, any day of the year. Of course I love putting them together more in winter when beet greens and rocket are flourishing. Yet summer is here, a dab of feta, some caramelised onions & garlic jam, balsamic mushrooms, olives, sun dried tomatoes …. you get the drift? Now all you need to do is to make these! You knead to roll!!

Recipe: Oats Nut Crispbread
your picture

Summary: Delicious, light, addictive, versatile and simple to make, this Oats Nut Crispbread is very addictive and makes quite the perfect snack for a hungry nibble. If you are adventurous enough, you can even bake the dough into bite sized shells for canapes!

Prep Time: 15 minutes
Total Time: 1 hour

  • 160 gm whole wheat flour
  • 115g oats {1 cup}
  • 40g walnuts, roughly chopped
  • 20g white sesame seeds
  • 20g black sesame seeds
  • 1½ tsp salt
  • 1½ tsp baking powder
  • 1 tsp garlic powder
  • 2 tbsp /30 ml extra virgin olive oil
  • ¾ cup / 175 ml water {approx}


  1. Preheat oven to 180C. Line 2 cookie sheets with parchment paper.
  2. Place the flour, oats, salt, garlic powder, baking powder and walnuts in bowl of food processor, and pulse for a few seconds to chop walnuts. Add seeds and oil. Pulse briefly to mix.
  3. Turn into a large bowl, add 1/2 a cup of water and knead into a smooth firm dough, adding more water as required.
  4. Knead for 2-3 minutes, and allow to rest, covered, on the counter for 15 minutes.
  5. Roll out on a lightly floured counter, and cut into desired shapes with a fluted pastry cutter, a pizza cutter or a knife
  6. Place on prepared baking sheets and bake for 15-18 minutes until lightly coloured and golden brown on the edges.
  7. Cool on racks. Store in an airtight container in a cool place.
    Serve with dips, on a cheese board etc.

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Also find me on The Rabid Baker, The Times of India

“The easiest diet is, you know, eat vegetables, eat fresh food. Just a really sensible healthy diet like you read about all the time.”
Drew Carey

Baby mustard greens stir fry 800Baby Mustard Greens Indian Stir Fry  … quick, as spicy as you like it, simple and fuss free. Fresh produce is one of the highlights of winter in North India, and mustard greens a quintessential favourite. Someone asked me the other day if I only bake, and I almost gawked! I cook more than I bake, or maybe equal amounts. I love to cook, and love trying new stuff. I just don’t blog it often enough.

Fresh produce, Winter, North IndiaSo turning a corner near home yesterday, I chanced upon this young lad selling a cartload of farm fresh vegetables. The greens caught my glad eye and I hit the brakes. They weren’t the normal greens we see everyday. They were tiny, or rather baby, mustard greens … fresh, tender and absolutely delightful. All I could think of was ‘I wish I had my camera‘. The next best thing was of course to buy some, take it home and shoot! So I bought a bunch of stuff for a princely Rs100 {less than $2} and raced home in excitement.

Baby mustard greens stir fry North Indian winter is incomplete without a meal of sarson ka saag and makki ki roti. It’s a dish I make often through the winter, yet this year I haven’t got there for some silly reason. The upside of course that winter is longer and colder this year, so there’s plenty of promise of the dish showing up in the days to come. Since that is a more involved dish to make despite the several shortcuts I take, the Baby Mustard Greens Indian Stir Fry seemed a simpler option.

Baby mustard greens stir fry A quick consultation with Sangeeta who rules the roost for fresh produce and is a ‘food knowledge bank‘ in my eyes, and I knew what I would make. I cooked up a simple stir fry … loads of green chilies and loads of flavour, and served it up with one of my favourite non vegetarian dishes – a chicken korma. Kept the leaves whole for this since they were small and tender, yet you can always chop them up.

Baby mustard greens stir fry& Chicken kormaAlso feel free to reduce {or increase } the green chilies. they add a nice touch of heat served alongside the mild and flavourful Awadhi Chicken Korma, which incidentally is one of our family favourites. That korma, shared here and seems to get better each time we make it! It’s simple and uncomplicated too, with staple pantry ingredients.


[print_this]Recipe: Baby Mustard Greens Indian Stir Fry your picture

Summary: Baby Mustard Greens Indian Stir Fry  … quick, as spicy as you like it, simple and fuss free. Fresh produce is one of the highlights of winter in North India, and mustard greens a quintessential favourite.

Prep Time: 15 minutes
Total Time: 30 minutes

  • 750g baby mustard greens, leaves picked
  • 1 1/2 tbsp mustard oil
  • 1 whole dried red chili
  • 1/2 tsp asafoetida
  • 4 cloves garlic, finely chopped
  • 3 green chillies, finely sliced
  • 1 medium tomato, chopped
  • Salt to taste


  1. Wash and spin the baby mustard leaves in a salad spinner to get rid of extra water. {You can chop the leaves f you like]
  2. Heat oil in a wok, add the whole red chili when the oil reaches smoking point, and discard it once it blackens.
  3. Add asafoetida, green chillies and tomato to oil and stir fry to mix.
  4. Add all the leaves, reduce heat to simmer and cover and cook for 5-7 minutes until the leaves wilt.
  5. Open, season with salt, stir to mix well, and simmer for another 10 minutes or so until the leaves are cooked.
  6. Increase heat and stir fry until dryish. taste and adjust seasoning.


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Also find me on The Rabid Baker, The Times of India

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