Press & Media
Divine Taste has been covered by media – mainstream media and blogosphere alike.
Why we like this blog: One of the very few blogs that serves pure vegetarian and sattvik recipes (devoid of garlic and onion).
Child (India Edition)in September 2013:
Of all the edible leaves available in the market, the vibrant colors of amaranth or Amaranthus dubius, also known as red spinach, Chinese spinach or yin choy (in Chinese) stand out in particular. Red spinach is a member of the plant family Amaranthaceae, which includes nearly 2,500 species randing from spinach to beetroot to grains such as amaranth and quinoa.
BBC GoodFood India, June 2013
BBC GoodFood India in May 2013:
A Sattvik Spread – Anushruti’s Interview/Feature on Times Now:
Anushruti is the creator, writer, recipe developer and photographer of Divine Taste, a food blog with a focus on pure vegetarian and sattvik cooking. She has been featured in the likes of wall street journal blog, BBC Good Food magazine, other websites and publications.
BBC GoodFood in May 2012:
Anushruti RK is a Mumbai-based writer, photographer and recipe developer, best known for her food blog Divine Taste, where she documents her experiments with international and Indian cuisines using pure vegetarian or saatvik ingredients. She has a strong interes in ancient temple cuisines and her blog has been featured in the Wall Street Journal blog section among other publications. Anushruti developed the weekend menu of coolin South Indian dishes exclusively for Good Food. Turn to Eat In.p 80.
Editor’s Note: I stopped and thought back as I read through this recipe, and I cannot remember ever baking a cake without eggs. This post may change my mind, though—it looks like a fantastic recipe, and sounds absolutely delicious. It’s just the kind of cake that might prompt me to eat dessert first.
Anushruti’s blog promotes food that is wholesome and subtle in taste, while instilling feelings of well- being within the consumer. So, you will find recipes of tarts, pastas and risottos cooked without eggs, onions, garlic and wine. The 29- year- old MBA graduate describes the food as Sattvic: an attribute of purity descried in Ayurveda.
Anushruti R.K.’s Divinetaste (divinetaste.com) has a section on ayurvedic cooking. There’s the Panaka or Lime Sherbet, a coolant for the Indian summer. The ingredients of these traditional dishes are said to balance the kappa (water), pitta (fire) and vata (wind) that, according to ayurveda, are the three main constituents of our body. Food, when eaten according to season and constitution can ward off diseases.
Anushruti studied chemistry in school before she found her true calling in food. The woman behind the popular Mumbai-based blog Divine Taste now hopes to help readers feed their “body, mind, and soul.”
Grazia in December 2010 (hyperlinks added by us):
Going through the posts on Divine Taste is like flipping through a cookbook. Along with the photographs and meticulous recipe index, Anushruti brings you some forgotten flavours from your mother’s kitchen. Even though she confesses an inclination towards comfort food, her wide repertoire includes a raw mango and coconut soup, cucumber pickle, jackfruit biryani and jeera pulao – mind you everything here is vegetarian and eggless… Anushruti has also assembled an envious collection of recipes from her travles – there are some from quaint Indian villages to one from a chef in Frankfurt.
Why We Love It: Most recipes are invented in Anushruti’s kitchen, and are evidence of her inventive experimentation. Pumpkin pie, jackfruit biryani, and cauliflower green curry — it’s all veg (and eggless) here, but that does little to detract from this blog’s strong visual appeal (when not cooking, Anushruti is also a photographer). There are frequent posts about making the basics—jeera pulao, dal tadka, parathas—that makes this a great induction for budding cooks.