Gautam Pillai
Reporter, Wah Taste
Gautam covers everyday cooking, street food, spice & pantry and the questions readers actually send in and is unreasonably interested in the detail nobody else checks.
Regional Kitchens
The cooking fat changes as you move across India, and the map explains it
· 4 min read
Regional Kitchens
The northeast reaches for fermentation where the rest of India reaches for spice
· 4 min read
Everyday Cooking
Steam cooks at the same temperature as boiling water and behaves nothing like it
· 3 min read
Kitchen Science
A flame, an induction coil and a wood fire deliver heat in three different shapes
· 3 min read
Everyday Cooking
Brinjal drinks oil in the first minute and gives some of it back in the fifth
· 4 min read
Spice & Pantry
Peas freeze well and coriander does not, and the reason is the size of the ice
· 4 min read
Regional Kitchens
A bajra roti is patted between the palms because the flour leaves no other option
· 4 min read
Regional Kitchens
A hill kitchen cooks around water that boils before it gets hot enough
· 4 min read
Regional Kitchens
River fish is cooked whole and soured lightly because it is not sea fish
· 3 min read