The Journal
Notes on ingredients, technique and the people behind Spice & Story — from spice farmers in Wayanad to the architecture of a plated dish.
The Forgotten Art of Dum Cooking
Before pressure cookers arrived in Indian kitchens, every biryani and slow-cooked curry was sealed with dough and left to breathe over a quiet flame. We explore why this ancient technique produces flavours nothing else can replicate.
Read Full Article →Latest Entries
The Architecture of Plating: A Masterclass in Precision
Discover the meticulous thought process behind constructing dishes that are both visually striking and harmoniously balanced in flavor.
June 1, 2026
Monsoon Menu: What We Cook When It Rains
The Indian monsoon transforms what is available in the market and what the body craves. Chef Arjun explains why some of our best cooking happens in June and July.
June 1, 2026
Meet the Spice Farmer: Rajan Nair of Wayanad
We visited our cardamom and pepper supplier in the Wayanad highlands of Kerala — a third-generation farmer who has never sprayed a pesticide in his life. This is his story.
May 28, 2026
Embracing the Autumn Harvest
As the air turns crisp, our kitchen turns to root vegetables, wild mushrooms, and deep, earthy flavors.
May 12, 2026
The Sommelier's Selection
An interview with our head sommelier on curating a wine list for modern French cuisine.
April 28, 2026