Press & Media

Divine Taste has been covered by media – mainstream media and blogosphere alike.


    BBC coverage of Rajshri show Divine Taste with AnushrutiiWhen the world of age-old Sattvik cuisine meets with a new-age show on YouTube, the result is divine food. Rajshri Foods has brought on board recipe developer, food writer, photographer and blogger Anushruti RK for a new show, Divine Taste with Anushruti, which is based on Ayurvedic principles of Sattvik cooking. The show gives you the best of vegetarian recipes that are fresh and easy to make, using only a few ingredients to create simple yet power-packed dishes. Anushruti who has been able to reach thousands through her blog, showcases her recipes with step-by-step tutorials. You can learn how to make delectable semolina potatoes, huli–a traditional sambhar recipe–and a host of bakes and cakes. A new recipe is aired every Wednesday. Visit for more.

  • Top 16 Socially Active Food Blogs In India

    Specifically for vegetarians and traditional food seekers, this is the correct place for you. The cook has an expertise in sattvik food. Not likely a blog for the people who love more spice than the ratio treatment in the food. The blog provides with mild and soft flavors for the taste buds. This blog contains very good photography of the recipes made which in hand enhances their attractiveness. The blog page has 3490 likes on Facebook. With 3 posts in the past week, it received 125 likes and shares. The blog has 1679 followers on twitter. The total social score of the blog turns out to be 16946 and it takes the 4th position in our list.

  • An Interview with Blogger, Anushruti RK of “DivineTaste”

  • Keep Your Food Safe And Tummies Safer This Summer With Advice From This Food Expert

    With summer looming over our heads, we all have that one fear – food going bad. This can result in disastrous outcomes. Nobody wants to spend their summer holidays with a bad tummy! Don’t panic, now. We spoke to food expert and blogger, Anushruti, from Divine Taste who works with Rajshri Foods and she answered some of the most frequently asked questions about food by our readers.

  • Top Indian Food Bloggers Tell Us What’s Cooking In Their Creative Minds

    The greatest driving factor behind starting her blog was the idea that through the blog, there would be a platform for her to publish her food-related stories, pictures and recipes with immediate effect. Though she is a self-taught cook, she picked up the basic cooking skills by watching the women in her family, especially her grandmother, who played a huge role in igniting the culinary spark in her.

  • These Food Experts Might Just Help You Become The Chef You Wanted To Be

    An ardent blogger, photographer & food writer, Anushruti R.K brings vegetarian recipes inspired by sattvic principles, with indulgent treats thrown in between. Ayurvedic principles play a major role in her recipes.

  • Sweet Delights

    The 2015 Republic Day pulloutPayasa(m) is a sweet preparation made of rice, pulses, grains or fruit cooked in sweetened milk. It has been intrinsic part of Indian culinary history and tradition, made on festive occasions, weddings and religious ceremonies or even as daily fare,” says Anushruti RK, food writer and recipe developer. Variations of rich, creamy payasam can be seen throughout the country. “Known as payasa in Karnataka, payasam in south India, payesh in Bengal, kheer in north India or Kshirika in Vedic literature, this sweet concoction has been an important part of ancient Indian civilisation,” she says smiling.

  • Featured in the The top 30 Indian food bloggers of 2013

    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

    divinetaste_in_bbcgoodfood_june_2013Recipe developer and blogger Anushruti RK shares gluten-free recipes … (p 48)

  • Economic Times in July 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

    divinetaste_in_bbcgoodfood_june_2013With a susprisingly mellow flavour that belies their jewel-red colour, laal maat or amaranth leaves are a worthy addition to your diet. p 42

  • BBC GoodFood India in May 2013:

    divinetaste_in_bbcgoodfood_may_2013Using only sugar and milk, this 175-year-old store has built a towering reputation… p 124

  • A Sattvik Spread – Anushruti’s Interview/Feature on Times Now

  • Chillibreeze Interview with Anushruti in August 2012

    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 and DivineTaste was covered in May 2012 issue of BBC GoodFoodAnushruti 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. –Genie

  • MID Day

    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.

  • News India Times in August 2011

    Anushruti R.K.’s Divinetaste ( 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.

  • The Wall Street Journal Blog in December 2010

    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)

    Divine Taste was covered in the Grazia magazine in December 2010Going 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.

  • Mumbai Boss in June 2010

    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, tadka, parathas—that makes this a great induction for budding cooks.