Technique
Why your salad is boring (and the five-minute fix)
A bad salad is almost never a vegetable problem. It is a seasoning problem, a texture problem, and a temperature problem — all of which are fixable tonight.
Arun Pillai
6 min read
From the kitchen
Our chefs, nutritionists and sourcing team on technique, science and where your food actually comes from. No wellness fluff, no miracle ingredients.
8 articles
Technique
Why your salad is boring (and the five-minute fix)
A bad salad is almost never a vegetable problem. It is a seasoning problem, a texture problem, and a temperature problem — all of which are fixable tonight.
Arun Pillai
6 min read
Nutrition
The plant protein myth that will not die
No, you do not need to combine rice and beans at the same meal. Here is what the research actually says about protein completeness, and what genuinely matters instead.
Dr. Maya Krishnan
8 min read
Sourcing
What the monsoon does to your lettuce
Four months a year, growing crisp greens in South Gujarat becomes genuinely difficult. Here is how we keep quality steady when the rain arrives.
Leela Fernandes
7 min read
Technique
Meal prep that does not taste like Thursday
Most prepped salads are inedible by day three. The problem is architecture, not ingredients — and the jar order matters more than you think.
Arun Pillai
5 min read
Nutrition
Calories are a terrible way to choose lunch
A 250-calorie salad that leaves you hungry at 4pm is not a win. Satiety, protein and fibre predict how your afternoon actually goes.
Dr. Maya Krishnan
6 min read
Technique
The two-minute science of a dressing that never splits
Emulsions are not luck. A little mustard, the right order, and enough agitation will hold oil and vinegar together for a week.
Arun Pillai
5 min read