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Sejal Sukhadwala @sejalsukhadwala.bsky.social · 1d

I discovered there's such a thing as 'firekraut' - spicy version of sauerkraut. Which makes it... kimchi?

Sejal Sukhadwala @sejalsukhadwala.bsky.social · 2d

Sad to hear that Sri Owen has died. Her Indonesian cookbooks, in particular her Rice Book, are true masterpieces. RIP.

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Sejal Sukhadwala @sejalsukhadwala.bsky.social · 2d

Looks impressive - nice presentation

Sejal Sukhadwala @sejalsukhadwala.bsky.social · 2d

There seem to be a growing number of Indian gastropubs in London. The main difference with 'desi' or Indian pubs is that these are owned by second or third generation Indians and that's reflected in the more eclectic menus; and the clientele is younger and more diverse.

Sejal Sukhadwala @sejalsukhadwala.bsky.social · 4d

Pakadarpana (The Mirror Of Culinary Skills)

Sejal Sukhadwala @sejalsukhadwala.bsky.social · 4d

I’m reading food-centric Indian mythology and came across this marvellous first sentence in one of the stories…

Sejal Sukhadwala @sejalsukhadwala.bsky.social · 5d

It cracks me up that you can get Maggi noodles in more and more Indian restaurants in London now. And Maggi noodles with tadka.

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Sejal Sukhadwala @sejalsukhadwala.bsky.social · 5d

Thanks. Yes after enjoying near-perfect health all my life, I’ve had a few unexpected health issues so had to take a couple of years off. It’s a daily battle kinda thing, but I’ve gradually started getting back to work (to totally changed social media and food media scenes).

Sejal Sukhadwala @sejalsukhadwala.bsky.social · 5d

True. I haven't been able to go in the last couple of years due to illness, must go next year.

serveitforthfest.wixsite.com

Sejal Sukhadwala @sejalsukhadwala.bsky.social · 5d

There aren't enough (any?) food history festivals in the UK as far as I know, so I'm excited to virtually attend the inaugural Serve It Forth, which takes place online on 18 Oct and is organised by some top British food historians (and great podcasters): serveitforthfest.wixsite.com/info/

Home | My Site

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Sejal Sukhadwala @sejalsukhadwala.bsky.social · 7d

I'm intrigued by all these 1- and 2-episode deep-dives into individual Korean dishes that regularly drop on Netflix. The latest is K For Kimbap. I'd expect something like this on Amazon Prime which is a bit 'wild west', but on Netflix it's totally random (and deliciously nerdy).

Sejal Sukhadwala @sejalsukhadwala.bsky.social · 7d

There's revival of a historic walnut fair in Croydon this weekend. I don't know how walnutty it will be - the activities sound like standard family entertainment with no mention of walnuts - but a talk on history of the walnut fair tomorrow sounds great: www.culturecroydon.com/event/croydo...

Croydon Harvest featuring The Walnut Fair - This is Croydon

Croydon Harvest is back for an autumn extravaganza where giants roam and hope blooms! Inspired by the history of Croydon’s Walnut Fair (1314 – 1868) this centuries-old tradition comes back to life w...

www.culturecroydon.com

He's one of London’s most famous chefs. So why do so many people say Victor Garvey owes them money?

Sejal Sukhadwala @sejalsukhadwala.bsky.social · 9d

An excellent exposé/ investigation of Victor Garvey's restaurant empire by Andrew Kersley. This is the kind of proper, deep-dive journalism that's done very well in the US but all too rare in the UK. Why aren't the nationals picking up on this story?
www.the-londoner.co.uk/the-rise-and...

Giles Coren called him his “favourite kind of chef”. But former staff and business partners paint a different picture of the Michelin star winner.

www.the-londoner.co.uk

Sejal Sukhadwala @sejalsukhadwala.bsky.social · 10d

I might go next year - have missed the last 2-3 years

UK's first rice crop ripe for picking after hot summer

Sejal Sukhadwala @sejalsukhadwala.bsky.social · 10d

Rice grown in UK!
www.bbc.co.uk/news/article...

Paddy fields are thriving in a quiet part of east England and might help feed us in the future.

www.bbc.co.uk

Sejal Sukhadwala @sejalsukhadwala.bsky.social · 15d

It's difficult to get food writing published if it doesn't fit into 'earnest and heartfelt', 'heritage', 'polemic', 'gossipy', 'recipe-led' or 'nepo baby' categories and is just a bit of sarcastic nonsense.

Sejal Sukhadwala @sejalsukhadwala.bsky.social · 15d

Taste changes

Sejal Sukhadwala @sejalsukhadwala.bsky.social · 15d

Writing an Indian food dictionary is an uphill battle on many different levels - but a major issue right now is that what's cooked, eaten and consumed in Indian households is changing so rapidly, it's difficult to keep up. Many dishes that were commonplace even 5 years ago are now disappearing.

Sejal Sukhadwala @sejalsukhadwala.bsky.social · 16d

Dear PRs, there's nothing groundbreaking about "eating pumpkins in autumn." And putting pumpkin in a curry is not a "savoury hack", it's just... pumpkin curry.

Sejal Sukhadwala @sejalsukhadwala.bsky.social · 17d

I didn’t realise that ‘gunpowder spices’ - in fact an umbrella term for a category of South Indian, legume-based dry chutneys eaten as a condiment - had become so mainstream in the UK (prob. because of Dishoom) that it’s now used as a seasoning on a Domino’s pizza.

Sejal Sukhadwala @sejalsukhadwala.bsky.social · 19d

Wonder if I can George Clooney on board. Surely he likes curry.

Sejal Sukhadwala @sejalsukhadwala.bsky.social · 19d

Authors, have any "narrative growth architects" contacted you promising to promote your book globally? I have an (AI-generated?) email from one such individual, who wants to expose my book to the world so thrillingly that surely the next logical step would be to turn it into a Hollywood movie :)

Sejal Sukhadwala @sejalsukhadwala.bsky.social · 21d

True