Just getting my feet wet with the study on slow food . I've only ever researched on slow fashion and naturally got drawn to everything Slow and sustainable, including food. Everytime I read about these things , one common observation is that for India, these methods are merely a question of rediscovery rather than revolution. Our traditional methods were already sustainable. To say I understand this completely will be far from truth and also given the fact that I have started cooking only since 2 years and now developed a liking to learn recipes from my Mother and grandmother. I owe a big part of this inclination to Archana Pidathala , whose story, food philosophy and mainly the recipes reminded me of my Andhra roots constantly .
Maybe I'll have an illustrated recipe book one day :)