Documenting Family Recipes & Publishing Your Cookbook

The Goya Journal leads a conversation with Ummi Abdullah, first lady of Mappila cuisine, and her granddaughter, Nazaneen, authors of the Mappila cookbook, A Kitchen Full of Stories; and Kathija Hashim and her daughter, Aysha Tanya, of The Malabar Tea Room, as they share their personal insights on the challenges and joys of creating a family cookbook.

Hosted at The Ritz-Carlton Bangalore, we met to discuss the documentation of family recipes, preservation of heirloom dishes and regional cuisine, learning from the experts over a spectacular high tea featuring Mappila specialities from the cookbooks.

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More photographs of the event here.

Cookbook Club: Midsummer Mango Party

The summer edition of the Goya Cookbook Club featured mango dishes from all over the country (and world hello Raw Mango Salad and Mango & Aubergine Soba Noodles!). We gathered in Third Wave Coffee Roasters one rainy evening for some excellent food, live music and fun conversation fuelled by mango kombucha. Our guests took home  goodie bags with products from our favourite Bangalore brands, Bare Necessities, Third Wave Coffee Roasters and Mubeena Shariff Chocolatier

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Workshop: The Goya Journal Guide to Good Food Writing

In collaboration with Pooja Dhingra's Studio Fifteen, Goya Media conducted a  workshop for amateur writers interested in food writing. The three-hour interactive workshop mapped a beginner's guide to creating quality content for media publications. Using resources within food journalism, participants break down and understand the elements of good writing, tools in digital media, techniques to develop a strong voice, and learn how to construct a story. It concludes with a peer-reviewed exercise in writing. 

 

 

Cookbook Club: Suriani Kitchen Edition

For this edition of the Goya Cookbook Club in collaboration with Penguin India, we chose Lathika George’s Suriani Kitchen, a wonderful, evocative account of the Suriani community from the vibrant state of Kerala. With more than 20 participants, this potluck held at the sprawling Nicobar store in the heart of Bengaluru featured more than 16 dishes from the book, ranging from the simple bitter gourd chips to more complex dishes like mango payasam and ari ada. An afternoon of fun, conversation and of course, heart-stoppingly delicious Suriani dishes, each participant received a copy of the cookbook to continue their exploration of the Suriani cuisine.

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