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Welcome to DivineTaste! I'm Anushruti, a food writer, photographer, recipe creator and nutrition advisor based in Mumbai, India. My cooking style stems from ancient ayurvedic and sattvic cooking principles, incorporating dishes from around the world using fresh, seasonal and local ingredients! I'm here to help you create magic in your kitchen with dishes that will inspire and nourish you and your loved ones! Together, let's discover the joys and benefits of food that will delight your senses, invigorate your mind and touch your soul!

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Back after three weeks and settling into the beat Back after three weeks and settling into the beat of my daily routine. Today is Basant Panchami, also known as the first day of spring in the Vedic calendar. It is also a day when Saraswati, the goddess of learning is worshipped. Yellow is known as the colour of spring when the earth comes alive with yellow flowers. Many temples across India are decorated with yellow flowers and the deities are bedecked with yellow garments. Yellow garments are worn to celebrate the beginning of spring. Many yellow coloured dishes are prepared on this day. This seems to have a scientific logic behind it. As the temperature changes from the cold of the winter to the warmth of spring and summer, the body has to regulate itself to adjust to the outer temperature. This affects the immune system leading to seasonal ailments like flu and cold. Eating yellow coloured food like turmeric and saffron is supposed to enhance immunity. To celebrate Basant Panchami I cooked a simple Turmeric Rice with golden cashews in it. It’s a fairly simple yet delicious recipe. All you need to do is cook rice in a pressure cooker or any utensil/gadget of your choice. Make a seasoning with vegetable oil, mustard seeds, green chilies, chopped cashews, curry leaves, asafoetida and turmeric. Mix in the seasoning into the rice, add salt and juice of a lime. Mix well and serve with a salad.
I read somewhere that being a sister is an honour I read somewhere that being a sister is an honour and being an aunt is priceless! I had the pleasure of experiencing this priceless joy in the past few days and I’m missing my nephew and niece as I’m back in the bay today! We made these delicious and colourful coconut Laddus together. Watch how to make them in my igtv stream with Hari, my nephew V and niece P. Happy Valentines Day everyone!
Goa has something to offer to everyone. I come to Goa has something to offer to everyone. I come to Goa to breathe, rejuvenate and ponder over my life. To shed layers that cover the real me! To walk on the sand, hear the sound of the waves lashing through the beach and feel the wind gushing through me. And to connect with my loved ones and myself! Photo: @kalyanihegde
A visit to Sringeri has been a family tradition fo A visit to Sringeri has been a family tradition for as long as I can remember! Many trips were made with our grandfather, cousins and family members. This year Appa wanted all of us to join him for his annual visit and it was a fun filled trip peppered with nostalgia as we took in familiar sights and sounds. For me, being with my family was one of the biggest attractions for making this trip.
Some of the world’s most delicious food was had Some of the world’s most delicious food was had by us when we visited our paternal ancestral home last week. Havyaka food is very healthy, uses fresh vegetables and herbs and most of the sweet delicacies are steamed. The Kadubu in the first picture is very very special as it was shaped by my 95 year young grandmother. A delectable coconut and jaggery stuffing is encased in a delicate dough made with semolina and steamed. My sister in law @hegdevinutha who is an excellent cook had made a rich, creamy and decadent Payasa with bottle gourd. One of the specialties of Havyaka food is the Kheer made with vegetables like yellow pumpkin and gourds like ridge gourd and bottle gourd. And then there was also mavinkayi sasve, a spiced yogurt Raita made with preserved raw mangoes. Not pictured here (as I was too busy eating) was the raw jackfruit palya, a curry made with local dried beans, a vegetable huli and fresh homemade yogurt with homemade pickles. And Ammamma’s special spice powder that is to be mixed with hot rice and ghee and relished and tastes best when it is served by her hands with her peering over your plate to gauge your reaction!
My 95 year old Ammamma (paternal grandmother) writ My 95 year old Ammamma (paternal grandmother) writing a note for me just a few minutes before we left after visiting her. Ammamma always has stories to tell, that reflect wisdom, experience and an era gone by and time with her is never enough! She has always been an inspiration for me and I am so grateful for all the love and affection I have received from her. One of our favourite rituals was always the coconut oil massage as she lovingly emptied an entire cup of coconut oil as she massaged through my thick hair whenever we met either when she was visiting us or I was there with her during holidays. She is a repository of Ayurvedic knowledge and I have imbibed so many tips and tricks from her. She nourished me with special herbs through my pregnancy (regular followers of my site would know about it). And this time when she asked me how I was and I told her that I have pain in my neck, I can never forget how she applied her special herbed oil on my neck and shoulders while chanting a few sacred mantras to increase the positivity in my energy field. This is a special knowledge that was handed over to her from her father in law, my great grandfather, reminiscent of how knowledge was passed on from generations in the family in an era gone by!
If you have watched my stories, you would have see If you have watched my stories, you would have seen the magical little escapade I had to explore the nearby fields yesterday. I had to drive about 15 kilometers to come across these fields of gold of North Karnataka. The soil here is rich and farmers grow a variety of crops like jowar, wheat, channa, corn, cotton and a variety of fresh vegetables like cucumber, tomatoes, eggplant, field beans and many local varieties of fresh greens. The taste of the produce of bayalu seeme land which is to the east of the malenadu region is well known in Karnataka. Tomorrow we travel a few kilometers more to the malenadu region which is the land of my paternal ancestors. The produce changes as we travel just a few kilometers more which gives a preview to the diversity of crops in Karnataka. The first picture is that of tender green sorghum millet known as ponkh in Gujarat, hurda and in locally known as seethani. Swipe to see pictures of the lady who cleaned the ponkh for me, the farmer who grows these jewels and Shankar, my parents employee of 15 years who took me around. So grateful for this wonderful experience of connecting with Mother Earth and watching her provide these jewels for us.
You can’t be in Karnataka and not eat Mysore Pak You can’t be in Karnataka and not eat Mysore Pak. Pak in Kannada means sugar syrup and the story behind Mysore Pak is that Kakasura Madappa, the cook of the maharaja of Mysore Krishnaraja Wodeyar, came up with this concoction of sugar syrup and gram flour or besan and presented it to the king and named it Mysore PaK. There are many versions of Mysore Pak which are made in soft and hard consistency. Originally Mysore Pak was known to have cookie like flaky and buttery consistency like the one pictured here. Both the soft and the flaky versions are delightful and must be relished with equal pleasure. I had this flaky version after a long time and loved it! How do you like your Mysore Pak?
Eating food from my mother’s kitchen after more Eating food from my mother’s kitchen after more than a year. This is a traditional north Karnataka Thali meal which is jowar bhakri, peanut chutney, flaxseed chutney, red chili chutney, red cowpeas and a delicious ridgegourd vegetable made by @kalyanihegde. In the bowl is a comforting Huli or Sambar made from the plumpest drumsticks I have ever seen, fresh from the garden. Looking forward to my next few days of eating and connecting with my family. A traditional Indian meal always has the shad rasas or six primary tastes of sweet, sour, salty, bitter, pungent and astringent known as the shad rasas in Ayurveda. Incorporating the six tastes which come from spices, lentils, grains and vegetables is known to promote balance and harmony to the body, mind and spirit! Such meals are my most favourite and are very comforting to me!
I was six when I got to know about nuclear weapons I was six when I got to know about nuclear weapons and I even wrote a letter to President Ronald Reagan at the behest of my grand uncle Suresh Heblikar. This is the day that many of us have been waiting for and I’m so happy to see this after decades of international effort to bring this through. #Repost @greenpeace with @make_repost ・・・ To all those who want world peace, today is your day: nuclear weapons are now illegal under international law. . Today, the UN Treaty on the Prohibitions of Nuclear Weapons enters into force. Join the @nuclearban celebrations using #nuclearban #entryintoforceday . . . #nuclear #weapons #peace #ICAN #Nobel #earth #environment #protect
My grandmother gifted me many sarees throughout ou My grandmother gifted me many sarees throughout our time together ever since my teens, to mark an important milestone or event in my life. This is a beautiful part of our culture that I cherish! Every year during Sankranti I usually wear a black saree as is the custom surrounding this festival and mostly the only time in the year that one would find me wearing a black saree. This year, I was not in the zone to wear one although I had ear marked a black Kantha saree to wear for 2021 last year itself (so much so for my future planning 😅). So I’m sharing a throwback pic from Sankranti 2018 where I’m wearing Ajji’s black Kanjeevaram saree. Hope everyone who is celebrating had a good festival!
One of the things I love about our festivals is th One of the things I love about our festivals is that there is one special dish associated with the festival that is tied to the season in which it appears. Sesame seeds and jaggery are an intrinsic part of Sankranti festival and they are made in a number of ways into laddus, chikkis and burfis. Sesame seeds and jaggery give warmth and nourish our bodies in the winter season or the Shishir ritu, the season which we are in right now. Today, I’m sharing a north Karnataka village recipe made with black sesame seeds, jaggery and turned into delicious holiges or pancakes. These are a delightful treat with some ghee in the winters. Find the recipe for these soul satisfying holiges or pancakes on my site, link in bio. https://www.divinetaste.com/black-sesame-whole-wheat-pancakes-yellu-holige/ Happy Sankranti everyone!
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Anushruti on Twitter

anushrutiAnushruti@anushruti·
24 Feb

What a beautiful shot my friend!

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anushrutiAnushruti@anushruti·
17 Feb

The book looks exciting and promising! Congratulations!

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