Divine Taste has been covered by media – mainstream media and blogosphere alike. She has been interviewed and her recipes have been showcased , , and .
Featured in Tweak Books Celebrity Cookbook
Find Anushruti's Spicy Chilli recipe on page 49 of Twinkle Khanna's book "What's in your dabba?"
A Meal to Heal, Sunday Mirror July 12th, 2020
MILAP concludes with lively discussions
Panellists Anushruti R.K. and Thirugnanasambantham K. and moderator Rahul Putty discussed â€˜Digi-Cookery: Gastronomy in Virtual Worldâ€™ focusing on the importance of preserving authentic recipes lost due to lack of cataloguing. They explored the juxtaposition of the food blogs of today and learning to cook from families. However, digitization contributed to the dissemination of traditional recipes and methods of cooking.
Raksha Bandhan 2018: Special recipes by sisters to celebrate the bond of love, The Indian Express on September 21, 2018
Anushruti RK, Food blogger, Mumbai
"My younger brother has always been the apple of my eye. On the special day of Raksha Bandhan, I would love to acknowledge his special presence in my life and to mark the occasion I would like to cook rice dishes for him since he loves rice.
Fairly simple to make, Tomato and Coconut Rice is a dish that is packed with beautiful flavours of tomatoes and coconut and the spices subtly enhance the dish, making it exquisite. I would pair this rice with some exotic vegetable curries, a raita and a baked yogurt tart with fresh cherry sauce to round off the meal."
I try to cook a lot of recipes inspired from the holy land of Vrindavan on this day. Although I change the theme and dishes cooked each year, the one constant on the menu is the making of 5 different types of ladoos for the Lord.
Mavinkai Tambli, essentially a soup-like preparation made with seasonal fresh vegetables or herbs belongs to the Havyaka Brahmin cuisine. It can be had as a drink and also thrown over rice. Here, the raw mango and coconut perfectly complement each other as the coconut helps brings out the flavour of the mango while lending texture to the dish. "The best tambli for me would be from my paternal ancestral home in Siddapur, Kanataka where the most flavourful mangoes are grown. This is combined with 'sooj mensinkai', tiny chillies similar to the Thai bird eye chillies in appearance but totally different in flavour," says food writer Anushruti RK, adding that according to Ayurveda, raw mangoes are supposed to cool the body, making this a perfect summer dish. "When mangoes are not in season, substitute it with lemons or lime for an equally interesting version," she adds.
Anushruti RK is a recipe developer, photographer and food writer. She lives in Mumbai with her husband and son. Her blog is known for vegetarian recipes.
She has also researched and learned about ayurvedic food and cooking, which is healthy. She mentions in her blog that her focus is on pure vegetarian and sattvic food. Sattvic food is known for creating a positive vibration and nourishes the mind, consciousness and intelligence. The blog is rich with various recipes with extra details. From making organic puri to Sheer khurma, it has a good number of readership and followed by many.
For food writer Anushruti RK, the onset of the mango season is the time for tambli (raw mango soup) and gojju (chutney), one of the first dishes she learnt from her grandmother. "One summer, as I relished a meal cooked by her and was particularly amazed with the taste of the raw mango gojju, I went and sat besides her with a notebook to write down the intricacies of the recipe," she recalls. The raw mangoes in this recipe from Karnataka can easily be substituted with tamarind, which is available through the year. "This piquant chutney is a great way to liven up any drab meal," she adds.
Anushruti RK shares a traditional Havyaka Brahmin recipe (Beetroot Sasive), typically enjoyed as an accompaniment in Karnataka. Sasive (mustard seeds, in Kannada) is usually eaten for lunch or dinner as an accompaniment in Karnataka. "This dish is based on an ancestral recipe from my father's side of the family. Havyaka Brahmin cuisine includes food that is easily digestible, nutritious and made from indigenous herbs and vegetables," says food writer Anushruti RK. "You may use any vegetable instead of beetroot, but the method of preparation remains the same."
Her recipes have been recreated in homes and professional kitchens; by college students and home-makers, for special occasions and everyday cooking as well. A stint with chemistry as a topper in graduate college and a management degree thereafter, she eventually found her calling in food and photography. Anushruti is a culinary artist specializing in sattvic and ayurvedic cooking and shares history,
culture, tradition and nutrition through her work on divinetaste.com. p 18
Anushruti R.K, Founder of "Divinetaste.com" â€” A Mumbai based food blogger who started her blog when she was 7 months pregnant, shares her motivational story
Anushruti R.K is a Mumbai based food writer, blogger, photographer and presenter. She is the creator and author of the popular website/blog divinetaste.com, which is visited by thousands of people every month from more than 150 countries around the globe. She has been featured in the Wall Street Journal blog, BBC Good Food, other important websites, publications and television. Anushruti also hosts a popular digital cooking show titled "Divine Taste With Anushruti" on Rajshri Food. Her other show is called "Kiddies Corner With Anushruti" where she features kid friendly recipes. Anushruti has also hosted workshops for European Union, Spanish Government and the like.
DIVINE TASTE WITH ANUSHRUTI
When 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 youtube.com/RajshriFood for more.
According to age old vedic wisdom, the food that we eat has a strong connect not just with our bodies but also our thoughts, words and actions. I feature sattvik and pure vegetarian recipes on my blog based on Ayurvedic principles, with intermittent treats thrown in to make life sweeter. I use fresh, seasonal and local ingredients as much as possible and all this leads to tremendous over all well being.
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.
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.
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.
Payasa(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.
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 in 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. –Genie
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'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 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 basicsâ€”jeera pulao, tadka, parathasâ€”that makes this a great induction for budding cooks.