Issue 3: COOKING
Issue 3: COOKING
The cooking is seemingly ordinary. What made this issue particularly interesting was exploring how cooking interacts with the scope of dhoop’s bigger picture. We aren’t just talking about cooking in isolation, we are talking about how cooking interacts and engages with nature, culture, sustainability, and design.
Nikita Biswal takes us into her kitchen, where she cooks alongside a lyrical, melodious companion. When Devi wrote about the chaos in her kitchen mirroring the chaos in her head, attacking and comforting us. Nabilah Noorani’s writing held up a mirror, filled with the rotten veggies in the corners of the fridge. We got lost into an unfamiliar world through Sanjana’s writing, only to find a world of my own making, which mostly always starts with cooking familiar foods in unfamiliar, sometimes faraway lands. Mahek’s words weaved a circle of life, ending on the certainty of food rituals that come with the grief that accompanies bereavement.
Each of the stories in this issue renewed my understanding of cooking—as a practice, sure, but perhaps more importantly, as an understanding, as a language, as a memory, and in transit.
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Size: 6.625" x 9.25"
Cover: Mont Blanc (270 gsm), for inside: Mont Blanc (100 gsm)
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The Meal
The Meal
Vegetarian
No Onion, No Garlic
Dairy & Nuts
Venue
Venue
28th Kothi, Jaipur
House no. 28, Shivaji Nagar, Civil Lines, Jaipur, Rajasthan 302006
T&C
T&C
- The meal uses dairy and nuts. We cannot accommodate dietary restrictions.
- We cannot initiate refunds for the tickets sold.
- We understand that sometimes plans can change, you can transfer your ticket to someone else. We can only accommodate those request if you send an email to hello@dhoopmag.com
Marina Balakrishnan’s food communicates the diversity, richness, and simplicity of Kerala’s vegetarian cuisine. Originally from Thalassery in North Malabar, Marina graduated from the Natural Gourmet Institute in New York and eventually returned to the food she grew up loving. As the founder of Oottupura, she has fed countless people across the globe, offering authentic, home-cooked meals that sell out within minutes of being announced. Her focus remains on consistently learning, building, and sharing her love for Kerala’s vegetarian cuisine. Though she is regarded as an expert, Marina still calls herself a learner—and she welcomes everyone to join her in discovering the endless wonders of Kerala’s vegetarian cuisine.
dhoop uses food as a lens. Through this lens, we interrogate culture, sustainability, design, and the systems that sustain life. We started as a magazine focused on stories of food and its intersections. Over time, we have grown into something more expansive—a space and a research platform that embraces the multidisciplinary nature of food and invites collaboration and deeper enquiry.
28 Kothi is your home away from home in the heart of Jaipur—a melange of the beauty of the past and the chic charm of the contemporary. Its five minimalist, individually styled rooms are set amidst tranquil, manicured lawns, offering the perfect escape from the city’s bustle.Built as a celebration of Jaipur’s art and culture, 28 Kothi is a space that nurtures creativity and brings together like-minded individuals in an atmosphere of calm and inspiration.
Venue partner: 28th Kothi, Jaipur
Narrative & Design: dhoop studios