The monsoon seems to be taking its own sweet time to set in, leaving us at the mercy of a sometimes-cool-mostly-humid weather. So as we all patiently wait for those cooling showers, here are a bunch of recipes that you can try. Not only are they beloved monsoon snacks, but they are brought to you from different regions of the country, just so you can have a little variety on the table.
The very first week of June, we observed World Environment Day. And we made sure to pull at all stops to ensure we were giving out the right message. From repurposing leftovers with a recipe like roti and spinach pizza to making conscious efforts to go zero-waste in the kitchen, we tried our best at celebrating this day according to its theme, 'Only One Planet'. And with health and sustainability ruling the trend charts, our June cover features the mastermind behind Zama Organics, Shriya Naheta, who shares with us how they are making their way to a cleaner and greener planet.
I'm curious to know, what are your thoughts on this Lays wafer sandwich trend? We tried our hand at this one and came out quite pleased.
As the first half of this year comes to an end, Indian food has seen some big wins. With Chai Pani—an Indian street food restaurant in New York, serving all kinds of chaats—winning the title of USA's Most Outstanding Restaurant at the James Beard Foundation Awards, we can definitely expect the second half to bring in more accolades dedicated to Indian food.
But before anything, do check out the promo of my interview with chef Chintan Pandya for our sister platform Tastemade India. I boldly attempt to chat with him in our common language: Gujarati. Pandya who is fresh from the award ceremony after having bagged the prestigious award for New York city's best chef, almost passed on his breakfast through the screen to me, in our virtual chat. Full interview out next week.
Sonal Ved is the editor at IFN. She is also an author of an award-winning cookbook called Tiffin. She travelled through the first five tastes to be able to tell between a brie and provolone dolce. She can make stellar undhiyu and a green smoothie.