Every article from the KichhuKshan journal, newest first, with the sidebar you need to find the rest.
Fermentation is the quiet engine of our kitchen. Here is what happens to a batch of chili butter between day one and day twelve, and why the wait is worth it.
The menu is written at half past five in the morning, long before the restaurant opens. We followed the produce team through a full market run.
Eighteen hours, one grind size and a lot of patience. A short guide to the cold brew we serve all summer, and how to make it at home.
Every bun, flatbread and loaf on the menu is baked in house before service. This is what the bakery looks like at four in the morning.
Great hosting is mostly preparation. Our service team shares the running order they use for private dining, adapted for a home kitchen.
Come and eat with us
Book a seat in the dining room, or order the same food to your door from the express kitchen.
