Wine & Dine
Text by Shirin Mehta
In an outdoor kitchen in Nanded in Maharashtra, two heads are bent as one over a couple of Tetra Paks of So Good Almond Milk. Scattered around the kitchen table are other ingredients like flour and sugar and saffron. Grandmother Rukmini Thakkar is putting together a recipe for badami kesar pedas using the less calorific and lactose-, gluten- and dairy-free almond milk instead of animal milk. The granddaughter, intent as always, watches and photographs the process for posterity. Srushti Chauhan Angane, whose blog, Anecdotal Craving, recently highlighted her grandmother’s zoomed-in, sure hands working in the kitchen, is intent on imbibing and preserving family recipes for future generations. A task that has been unfolding over many…