Journal

Notes from the kitchen

How we cook, why we still use charcoal, and what goes into the tiffin.

Packing a tiffin that travels well

A tiffin spends up to an hour on the road. These are the small rules our kitchens follow so it still eats well at your desk.

There is no secret ingredient in our dal makhani. There is a long, slow fire and someone who keeps stirring.

Gas would be cheaper and easier. Here is why every one of our kitchens lights a charcoal fire each morning instead.