SWEET TREATS Away in the Kitchen May 26, 2023 8 min A Classic Chocolate Cake 127 0 comments 0 Post not marked as liked Away in the Kitchen Jun 30, 2022 5 min Sooji Halwa: Roasted Semolina in a Sweet Concoction 332 0 comments 0 Post not marked as liked Away in the Kitchen Sep 30, 2021 5 min A Plum Almond Cake for that time of the year 112 0 comments 0 2 likes. Post not marked as liked 2 Away in the Kitchen Jul 10, 2021 9 min Poda Pitha: Burnt-Base Rice Cake from Odisha 2,591 0 comments 0 3 likes. Post not marked as liked 3 Away in the Kitchen Feb 13, 2021 6 min Gajar ka Halwa: Carrots with Milk made into a sweet concoction 208 0 comments 0 Post not marked as liked Away in the Kitchen Oct 6, 2020 9 min Blueberry Lemon Cake 211 0 comments 0 Post not marked as liked Away in the Kitchen Jun 30, 2020 4 min Rhubarb and Strawberry Crumble 43 0 comments 0 2 likes. Post not marked as liked 2

CHAWAL: Rice Based Preparations Away in the Kitchen Jul 10, 2021 9 min Poda Pitha: Burnt-Base Rice Cake from Odisha 2,591 0 comments 0 3 likes. Post not marked as liked 3 Away in the Kitchen May 24, 2021 7 min Matar Paneer Pulao: Rice cooked with Cottage Cheese and Peas 197 0 comments 0 1 like. Post not marked as liked 1 Away in the Kitchen Feb 22, 2021 6 min Vegetable Masala Khichdi: Rice and Moong Dal cooked with Vegetables and seasoned with Spices 849 0 comments 0 1 like. Post not marked as liked 1 Away in the Kitchen Jan 30, 2021 4 min Palak wale Chawal | Palak Pulao: Spinach Rice 122 0 comments 0 3 likes. Post not marked as liked 3 Away in the Kitchen Jan 4, 2021 12 min Kathal ki Biryani: Jackfruit Biryani 166 0 comments 0 Post not marked as liked Away in the Kitchen Nov 20, 2020 10 min Indori Poha 208 0 comments 0 1 like. Post not marked as liked 1 Away in the Kitchen Aug 5, 2020 3 min Bugha Chawal: Sindhi Style Rice with Caramelized Onions and Whole Spices 236 0 comments 0 Post not marked as liked Away in the Kitchen Jul 24, 2020 7 min Khumbi ki Biryani: Mushroom Biryani 138 0 comments 0 Post not marked as liked Away in the Kitchen Jul 11, 2020 4 min Kanda Batata Poha: Flattened Rice cooked with Potatoes and Onions 104 0 comments 0 1 like. Post not marked as liked 1 Away in the Kitchen Apr 30, 2020 4 min Navratan Pulao: Rice cooked with nine accompaniments 219 0 comments 0 Post not marked as liked

Publications Sev Tamatar Sabji to Take You Home Feature: The fermented 'hilsa' no one talks about Odia Cuisine is Rooted in a Philosophy of Minimalism Saru Patra Tarkari: A Classic Odia Dish Using Colocasia Leaves Feature: Everything You Ever Wanted To Know About Kohlrabi Podcast: The Five Days of Diwali - In Conversation with Becky Hadeed On The Storied Recipes Podcast Sour Things In An Odia Kitchen And My Mother's Machcha Ambila

Let's Connect Thank you so much for dropping by and spending your valuable time reading and browsing through Away in the Kitchen! If you wish to contact me for queries you may have about any of my recipes, suggest any food related posts you would want to see in this space, questions you may have through your own cooking journey or share ideas on any food endeavours, please email awayinthekitchen@gmail.com . I would love to hear from you! Hungry for my latest recipes? Subscribe Now Thanks for submitting! It is more fun to talk with someone who doesn't use long difficult words but rather short, easy words like, "What about lunch?" - A. A. Milne, Winnie the Pooh

Hi there! What am I doing when I'm not cooking? ​ Wearing my communications professional hat for work Reading fiction or history or a cook book Thinking about what to cook next Tending to my plant babies Taking a walk in the woods Running a trail with Saurabh Making travel plans or actually travelling Watching movies Rearranging little corners in our home or ...Just away in the kitchen! I'm Lopa (My parents named me Lopamudra, but let’s not get into the art of pronouncing my name), a digital communications professional who loves to cook and write, and is obsessed about history. Born and raised in India, I'm currently based in the wilderness city, Whitehorse, Canada. I'm married to the sweetest guy I have ever met, Saurabh. Without his constant nudging, I wouldn't have started this space showcasing food stories from my humble kitchen. ​ My love affair with food started when I was a little girl who sat outside my mother's kitchen and savored everything that mom cooked. Fast forward to the time when I was about twenty years old and had to live away from home, and missed the comfort of simple home cooked meals. Nostalgia met necessity, and the perfect setup got laid for my cooking experiments to burgeon. The steady guidance of the doting Punjabi auntie I lived with and some elaborate phone calls with my mother became the cornerstones of my cooking skills, subtly steering me in every kitchen I cooked thereafter. ​ My culinary experience has been shaped through the places I have lived and travelled, and the people whose food I have relished eating. My parents are originally from the Indian state, Odisha, and my earliest exposure to food was my mother's southern and eastern Odisha cooking. As my father's job kept us relocating between the states of Bihar, Jharkhand and Madhya Pradesh, the food scene at home inculcated new elements from those places. I lived and worked for about fifteen years in Mumbai and Bangalore, loving the cosmopolitan cuisine I got to eat there and fondly cooking it in my everyday meals. My husband's family hails from the beautiful hills of Kumaon, Uttarakhand in India, and our marriage introduced me to a whole new world of Indian food. Moving and travelling through Canada has been a recent evolutionary transformation in my cooking journey. You will find many anecdotes in my posts of my adventures with cooking typical Indian recipes with completely atypical ingredients sometimes! ​ My cooking style is both authentic and adoptive. I love local food cooked with seasonal and traditional ingredients and I also enjoy giving that occasional twist to the usual recipes depending on the ingredients I have at my disposal. This latter aspect is sometimes the upshot of, "cook your best with what you have!" ​ Food that I cook is predominantly vegetarian including eggs. Fish and seafood recipes are also regular on my blog. I enjoy exploring and creating vegan recipes from all the learning I've gained from being a novice in the kitchen to someone who loves to cook and feed. The guiding principle of my food philosophy is this pragmatic Marry Berry quote, "Cakes are healthy too, you just eat a small slice." I'm not averse to indulging sometimes, although I try to ensure that food I cook is balanced and nourishing. ​ I explore food history and regional contexts associated with food through research papers and books, interacting with other food enthusiasts and culinary experts, and deep diving into documentaries. You will find in-depth longform essays in this blog where I sometimes unravel nuances of an ingredient, a technique or a community behind a dish. Food writing is an integral part of my culinary interests and adventures alike. ​ I am the author, photographer and designer behind this website. Although I wouldn't call myself a photographer, I try my best to capture my kitchen creations on my phone camera and sometimes a humble DLSR. ​ Food is a confluence for my creative endeavours and cooking is therapeutic for me. Reading and learning about food, creating a hearty meal and writing about that entire process is what Away in the Kitchen is about — a melting pot of recipes, stories and citations from my cooking over fourteen years! “You can' t just eat good food. You've got to talk about it too. And you've got to talk about it to somebody who understands that kind of food.”― Kurt Vonnegut, Jailbird Thank you for stopping by, ​ Lopa Hi there! What am I doing when I'm not cooking? Wearing my communications professional hat for work Reading fiction or history or a cook book Thinking about what to cook next Tending to my plant babies Taking a walk in the woods Running a trail with Saurabh Making travel plans or actually travelling Watching movies Rearranging little corners in our home or ...Just away in the kitchen! I'm Lopa (My parents named me Lopamudra, but let’s not get into the art of pronouncing my name), a digital communications professional who loves to cook and write, and is obsessed about history. Born and raised in India, I'm currently based in Ottawa, Canada. I'm married to the sweetest guy I have ever met, Saurabh, and mom to our precious little 6-month old, Abir. Without Saurabh's constant nudging, I wouldn't have started this space showcasing food stories from my humble kitchen. ​ My love affair with food started when I was a little girl who sat outside my mother's kitchen and savored everything that mom cooked. Fast forward to the time when I was about twenty years old and had to live away from home, and missed the comfort of simple home cooked meals. Nostalgia met necessity, and the perfect setup got laid for my cooking experiments to burgeon. The steady guidance of the doting Punjabi auntie I lived with and some elaborate phone calls with my mother became the cornerstones of my cooking skills, subtly steering me in every kitchen I cooked thereafter. ​ My culinary experience has been shaped through the places I have lived and travelled, and the people whose food I have relished eating. My parents are originally from the Indian state, Odisha, and my earliest exposure to food was my mother's southern and eastern Odisha cooking. As my father's job kept us relocating between the states of Bihar, Jharkhand and Madhya Pradesh, the food scene at home inculcated new elements from those places. I lived and worked for about fifteen years in Mumbai and Bangalore, loving the cosmopolitan cuisine I got to eat there and fondly cooking it in my everyday meals. My husband's family hails from the beautiful hills of Kumaon, Uttarakhand in India, and our marriage introduced me to a whole new world of Indian food. Moving and travelling through Canada, from Toronto to Whitehorse to Ottawa has been a recent evolutionary transformation in my cooking journey. ​ My cooking style is both authentic and adoptive. I love local food cooked with seasonal and traditional ingredients and I also enjoy giving that occasional twist to the usual recipes depending on the ingredients I have at my disposal. The guiding principle of my food philosophy is this pragmatic Marry Berry quote, "Cakes are healthy too, you just eat a small slice." I'm not averse to indulging sometimes, although I try to ensure that food I cook is balanced and nourishing. ​ I explore food history and regional contexts associated with food through research papers and books, interacting with other food enthusiasts and culinary experts, and deep diving into documentaries. You will find in-depth longform essays in this blog where I sometimes unravel nuances of an ingredient, a technique or a community behind a dish. Food writing is an integral part of my culinary interests and adventures alike. And I love a good story, always! So, you will find many anecdotes, musings and memories associated with food on my blog. ​ I am the author, photographer and designer behind this website. Although I wouldn't call myself a photographer, I try my best to capture my kitchen creations on my phone camera and sometimes a humble DLSR. ​ Food is a confluence for my creative endeavors and cooking is therapeutic for me. Reading and learning about food, creating a hearty meal and writing about that entire process is what Away in the Kitchen is about — a melting pot of recipes, stories and citations from my cooking over fourteen years! “You can' t just eat good food. You've got to talk about it too. And you've got to talk about it to somebody who understands that kind of food.”― Kurt Vonnegut, Jailbird Thank you for stopping by, ​ Lopa Contact: awayinthekitchen@gmail.com

CHUTNEY, PICKLES, RAITA: Spicy, Sour, Sweet and Savoury condiments Away in the Kitchen Dec 4, 2021 8 min Gajar-Gobhi-Shalgam ka Achaar: Carrot-Cauli-Turnip Pickle, & a formula for some North Indian Pickles 2,443 0 comments 0 Post not marked as liked Away in the Kitchen Nov 23, 2021 3 min Tomatillo Garlic Chilli Mash, and a formula to make Charred Pounded Condiments 70 0 comments 0 Post not marked as liked Away in the Kitchen Nov 13, 2021 5 min Coriander Mint Chutney, and a Formula to make Green Chutneys 255 0 comments 0 Post not marked as liked Away in the Kitchen Jun 12, 2021 10 min Kasrod ka Achaar: Indian Style Fiddlehead Fern Pickle 576 0 comments 0 1 like. Post not marked as liked 1 Away in the Kitchen Mar 31, 2021 4 min Rasbhari | Cape Gooseberry Chutney 1,196 1 comment 1 1 like. Post not marked as liked 1