Sanaya Dastur
Editor, Wah Taste
Sanaya has written about everyday cooking, street food, spice & pantry for most of the last decade and prefers a plain explanation to a clever one.
Everyday Cooking
Ginger and garlic are ground together but they do not behave the same way
· 4 min read
Everyday Cooking
A potato either holds its shape or thickens the gravy, and you choose at the shop
· 4 min read
Regional Kitchens
A whole cuisine built without onion or garlic, and what stands in for them
· 4 min read
Regional Kitchens
Two neighbouring states can share a dish name and disagree about everything else
· 4 min read
Everyday Cooking
Rice cooked by absorption and rice drained in a pan are not the same dish
· 4 min read
Street Food
Sev, papdi and boondi are the same idea fried to three different thicknesses
· 3 min read
Kitchen Science
A fermented rice batter is a small ecosystem you are managing by temperature
· 3 min read
Kitchen Science
Setting curd at home is a slow acidification and the speed decides the texture
· 3 min read
Everyday Cooking
Khichdi is the food for a bad week because of what it asks the body to do
· 4 min read
Kitchen Science
A marinade barely gets under the surface and still changes the whole piece
· 4 min read
