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.
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The Case for Regional Indian Wine
The Nashik valley now produces world-class Sauvignon Blancs and Shiraz. Our sommelier, Asha Mehta, makes the case for pairing Indian wine with Indian food — and it is a compelling one.
April 10, 2026
Why We Never Changed Our Dal Makhani Recipe
In ten years of running Spice & Story, every dish on our menu has been revised, refined or retired. Except one. Chef Arjun on why the Dal Makhani is untouchable.
March 20, 2026
The Art of Fermentation
Exploring the ancient techniques that elevate modern flavor profiles in our bread program.
March 15, 2026
A Guide to Indian Bread: Beyond Naan
India has over 30 distinct bread traditions. Our head baker Suresh Pillai walks us through the ones we are proudest to serve — and the ones most guests have never tried.
February 14, 2026
Foraging the Local Woods
Our team's excursion to source wild herbs and unique botanicals for the spring menu.
February 10, 2026