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Krish Ashok Profile picture
@krishashok
Jul 1, 2019 • 9 tweets • 3 min read • Read on X
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Elephant foot yam, turkey berry vatthakuzhambu + rice, brined babymango - Bento Box edition
Terrace grown radish sambar + homemade ghee from ayurvedically massaged cows + rice, carrot/beans/grated coconut and brined babymango
Coriander thokku rice, Malabar nut spinach (Aduthoda or “goat repellent”) koottu, slowly and deliberately fried and mildly charred ivy gourd (purely a personal preference)
Coconut Thuvayal (grated coconut + red chillies + urad dal + asafoetida + tamarind + oil + salt + proletarian revolution) mixed rice, Gothsu (sysadmin wearing black lipstick) and Kohlrabi/carrot
Madras shallot Sambar rice & Ceylon (Pasalai) keerai paruppu usili and brined babymango in a new (smaller portion size) bento box whose tagline is a quintessentially Japanese “Rice is Beautiful”
Vatthakuzhambu + rice + ghee, ladies finger, cabbage and onion thuvayal and brined babymango
Podi katthirikkai (Eggplant paramakaarapodiana), microvadai, capsicum sambar rice
Ellu podi rice (sesame thermite), carrot and grated coconut, chow chow (chayote squash) koottu
Carom seeds kuzhambu (Omam/ajwain), Colocasia leaf paruppu usili

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More from @krishashok

Krish Ashok Profile picture
Apr 25
India has a strange blind spot when it comes to eggs. For starters, we have, against all common sense, declared it non-veg, which automatically comes attached with moral baggage, and then on top of that, even in families that eat meat, the idiotic idea that eggs are “heating” (taseer) reduces its daily/weekly consumption.
From first principles:
An egg is a complete biological starter kit. Protein, fats, micronutrients, packed in a self-contained, cheap, scalable unit.

If you had to design a “default human food” from scratch, you’d find it difficult to find something that looks too different from an egg
In a country where the term “death by carbs” literally describes our current state of affairs when it comes to diabetes, eggs are the easiest way to fix this imbalance. It requires no fancy supply chains and no expensive inputs. Highest quality protein at the lowest price point per gram of protein
Read 6 tweets
Krish Ashok Profile picture
May 31, 2024
There is no single word in the world of food that elicits more fear and loathing than FAT. It doesn't help that the scientific establishment has thoroughly confused the layperson over the last 70 years with conflicting messages about dietary fats 🧵
For starters, the sugar lobby shifted the blame to fats in the 1960s nytimes.com/2016/09/13/wel…
Then the food industry got reckless with partial hydrogenation that resulted in trans fats, and interestingly enough, "trans fats are bad" is pretty much the only thing almost everyone agrees on when it comes to fat. Funnily enough: most people don't realise that the actual level of the problem is quite small now pubmed.ncbi.nlm.nih.gov/34342900/
Read 6 tweets
Krish Ashok Profile picture
Mar 20, 2024
A few protein facts to cut through the Influenza led Infogeddon 🧵
Most gymbros are overthinking protein and most old folks are not getting enough for basic body maintenance. Surveys regularly reveal that more than 80% of Indians do not get enough protein in their diet. Older women are often the worst affected
Many people overestimate the amount of protein in dal while also not realising that a balanced vegetarian meal can get you all the protein you need.
Read 10 tweets
Krish Ashok Profile picture
Mar 3, 2023
What did people eat before European colonisation?

Here is one specific vegetarian example from Tamil Nadu. This meal is typically made once a year as part of a religious celebration to remember ancestors Image
Unsurprisingly, none of these dishes contain the following ingredients: Chillies 🌶️ , Tomato 🍅, Potato 🥔 , Cabbage, cauliflower, beans, carrot 🥕 etc. Because all of them arrived post-colonisation.
Interestingly, no coriander as well. It is estimated that coriander arrived with the Greeks (circa Alexander), so while it is tempting to believe that these dishes pre-date that, there is no corroborating evidence.
Read 12 tweets
Krish Ashok Profile picture
Sep 27, 2022
The #TSATU rabbit hole has always been one of the less appreciated things about @amitvarma's podcast. The links he shares in each episode's show notes are an incredibly rich source of pointers to build a nuanced and wide understanding of the subjects being discussed.
That said, any listener of the podcast will also know that Amit tends to reference a few ideas more regularly than others. So I thought I might do a quick and dirty analysis of all links shared in every episode's show notes
So, I crawled every one of the 297 episodes' individual pages and grabbed all outgoing links in the show notes. There are 7591 links (4727 unique links). The episodes with the most number of links are
Read 11 tweets
Krish Ashok Profile picture
Sep 8, 2022
The Anatomy of Onam Sadhya (in collaboration with @dataheartist, who did the illustrations and visual design)
The dishes span a range of flavour profiles, and we have captured the taste profile (sweet, salt, sour etc), aroma profile (bold, floral etc) and texture/mouthfeel (gravy, creamy, crunchy etc)
And a single line generalised recipe for each dish category (needless to say, there are many variations across Kerala)
Read 4 tweets

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