What is the similarity between Hansa from Khichdi and us? Read this letter to find out

What is the similarity between Hansa from Khichdi and us? Read this letter to find out

If there is one thing we're sure Bollywood loves, then it's good food. And for me, this week it was Mira Rajput Kapoor's ode to her mother-in-law Supriya Pathak that stole the internet. The fabulous Bollywood wife posted a Gujarati thali and then cheekily called it "not a khichdi". You'd get the reference if you're aware of the popular TV character Hansa from Khichdi, portrayed by Pathak, and her oft-repeated line "khana kha ke jaana". If you think about it, we're not much different from Hansa. Each week, we come up with a gazillion ideas to help you eat your khana. From cooking it with recipes like this chilli cheese eggs and lamb galouti kebabs, to teaching you how to make your khana better with things like uping a simple pani puri, to telling you where to order your khana from, we totally relate to Pathak's character.

Start this weekend with our review of Bhawan from the capital, where Senior Digital Writer Devika Manghnani eats the best chaats Delhi has to offer right now. Oh, and there's an uber cute reel accompanying it too.

Manghnani also penned a riveting interview and it brings me back to Bollywood. There isn't a Hindi film celebrity who will visit London and not be spotted at Samyukta Nair's Bombay Bustle. Situated in Maddox St, Nair's Indian restaurant has got rave reviews from those with the most refined of palates. In this piece, she talks about the influence that her family has had in shaping her vision, food philosophy and business goals. Read through for a peek into the serial entrepreneur's mind.

In our health section, Digital Marketing Specialist Tarvene Kaur chats with celebrity nutritionist and author Suman Agarwal for tips to tackle COVID-19 with the help of food. Do you need to up your protein intake? What about calories? How to stay hydrated? Find out all this here.

Then there's a piece where we shed light on a healthy and often ignored ingredient: mint. A powerhouse of nutrition, especially in this weather and a valuable commodity in the Indian kitchen, mint comes loaded with antioxidants, phytonutrients and vitamins. So in this article writer Manal Doshi thought of sharing some cool (I intend a pun even when I don't try) ideas to help you put the herb to use.

This month we also tackle an interesting subject of young adults in the kitchen, those who love food and struggle with it in equal measure. If you belong to the second clan, you'll highly relate to this piece. Our Social Media Strategist Sroojana Iyer got five voices to confide in her about their lockdown-cooking woes. For some, it was about learning the A-B-Cs of cooking and for others, it involved facing their anxieties in the kitchen. But did any of them learn anything new? Read on to find out.

Also check out this conversation with Zaynab Issa with our Food Editor Suman Quazi. She interviewed the 22-year-old recipe developer and cookbook author, in a bid to unearth the complex and wondrous nuances that make her food special. With roots in present-day Gujarat and East Africa and an uber-American upbringing, this young influencer's journey in food is underpinned by a marvellous story that goes from the migration of indentured labourers from India to Africa to democratising food through social media. That could explain why Issa's zine-style cookbook, Let's Eat has everything from a kuku paka to kadak chai.

On a lighter note, we're closing this week just like Justin Beiber, by paying homage to the humble potato because we still can't get over him in Ross' Spudnik costume from the Friends reunion episode. To that end, here's a video to help you whip the perfect cheese potato rosti. After all weekends should be spent in the company of comfort food, right? And that it just happens to be Cheese Day today is a mere coincidence. Or not.

See you next week.

Sonal Ved

Sonal Ved


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.

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