Food stories

EMMEN AAN TAFEL

Publishing my dream cookbook Food, and cooking, has been my passion since I was 14 years old. Since the year 2000, I have been working in the food sector. My expertise is in speciality food ingredients and creating recipes for organic companies, including my brand, TeaLoveSpices. Vanilla, saffron, basmati, and heritage rice from different countries, tea, and spices were my passion and work areas. The journey in my professional field was always exciting. Discovering quality ingredients in different countries, and travelling into rural areas for them, has been a valuable part of my life. Farmers have contributed a treasure of...

Making Sprouts at Home

Indians traditionally always make sprouts at home. Healthy, crunchy, fresh and without plastic packaging. It is a good replacement for commercial sprouted beans! My Ayurvedic Vaidya always used to tell me, sprouts that have just emerged, are chock-full with the best enzymes and B Vitamins needed for your body & nutrition. In India, it took 48 hours/ 2 days, in The Netherlands (cold coutries), it could take between 2-3 days max. I use Mung beans, Brown Lentils, Aduki beans, Indian chickpeas/ Chana and Black-eye peas to make my sprouts. Besides the nutrition, home-made sprouts are also cheaper than the packed...

Dal & Pulses- Plant based protein.

Dals and pulses are an essential part of most Indian daily meals. Not only for vegetarians, but also those who eat meat, will cook a Dal most of the days. A variety of beans and pulses are grown all over India, as part of the crop rotation. Pulses comprise a major chunk of the protein intake, and Dal is the split version of beans or pulses. When I emigrated to The Netherlands, and as always ate vegetarian 5-6 days a week. The relatives of my partner and some friends, started worrying over my eating habits and insisted I eat meat...

Wild harvesting & Cooking

My journey into wild-harvesting and cooking seasonal, fresh and healthy, began at the age of eight. Our family had moved to a new house on the then outskirts of Poona (Pune), surrounded by the farmland of the landowner, which was being sold as plots to build. On three sides of our house was as yet farmland with a rich loamy-clay soil. Every June after the rains, leaf vegetables like Taikla (Cassia tora), Amaranth both the smooth & spiny stalked varieties, and two types of Purslane, sprouted abundantly out of this fertile land. Our neighbour, Mrs. Naik, whose family had a...

Culinary journey of India

Arriving in The Netherlands 14 years ago, from a country rich in its culinary traditions and humongous edible biodiversity, the country I emigrated to seemed in contrast to being a culinary desert