Stories, recipes, and the wisdom that never makes it onto a menu card. The Henchu blog from our home kitchen in Malleshwaram, Bengaluru.
This is the Henchu journal, the part of our kitchen where we slow down and tell the longer stories. The recipes our mums cook every day each carry a memory, a festival, a hand-me-down trick from an amma or an ajji, and most of that never makes it onto a menu card. Here we make room for it. You will find recipes you can cook at home, notes from our Malleshwaram kitchen, and the women behind the food.
We write about the things that shape how we cook: the seasons and festivals of Karnataka, the ingredients we grind and pickle and slow-cook, and the mothers whose recipes travel from their homes into our kitchen. Expect Sankranti holige and Ugadi menus, the difference between a Coorg coffee and a filter kaapi, how to use our jowar and millet dosa flours, and the small techniques that make home food taste like home.
Pull up a chair. New pieces land regularly, and every one is written from inside a real kitchen, not a test lab. If there is a recipe, a dish, or a question about Karnataka home cooking you would like us to write about, write to us and we will add it to the list.