Omar Aziz

March 20, 2021

From Como | how erect is your asparagus?

It is absolutely clear: regional food to be had and cherished in it's own region. Now the Como Chefs (and at-large Italian Chefs, and at-larger World Chefs) would prefer to make their own pasta on the same morning that they're cooking it. And then it is bound to taste different. My penne with sun dried tomatoes, chilies, dash of chicke...
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March 20, 2021

Walks | the Torpedo Factory Art Museum

I've always been fond of messy desks. Yes, I do think they are a reflection of a busy mind. A good busy mind. I'd go further than the cliché. The artist's desk is quite full with colours, pictures, shade cards, brushes, and possibilities of what could be. At the Art Museum, she with her earphones plugged in, was quite immersed in work....
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March 16, 2021

Poet feature | Amiri Baraka

Incident He came back and shot. He shot him. When he came back, he shot, and he fell, stumbling, past the shadow wood, down, shot, dying, dead, to full halt. At the bottom, bleeding, shot dead. He died then, there after the fall, the speeding bullet, tore his face and blood sprayed fine over the killer and the grey light. Pictures of t...
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March 15, 2021

The deed for life

The quest for life begins with the thirst for milk And ends with the thirst for life... In between there are people, books, theories and tools, There are leaders, saints, capitals, the poor and the fools. The distance is largely covered in the blink of eye, And bridge we all along plan for we actually never cross. Some marry. Some don'...
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March 13, 2021

Walks | In Konya for Hazrat Mevlana

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March 13, 2021

Walks | Gif-sur-Yvette

Honoured to have been hosted by M&Y in Gif-sur-Yvette, here are some glimpses of my walks there...
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March 11, 2021

Walks | Koregaon Park Pune City

I enjoy walking in new cities. I prefer not to pick the prominent locations. Instead, walk randomly, take any road, and observe. It's redeeming in many ways... One views new life. Interacts, without words, with this particular city. Feels and breathes in some newness. Clears the mind. And, one draws no conclusion. Today's walk is in Ko...
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March 11, 2021

Invitation to the Maharashtrian home

The conversation about flavours with Exec Chef Sachin at the Blue Diamond Hotel was scintillating. We spoke about travels, I was telling him about Kashmir and he was sharing his experiences of flavours from the South. Food away from it's original town & culture of creation is bound to taste different. I have never relished Kashmiri foo...
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March 11, 2021

Galouti kebab and the fork

I've developed a theory: if you can reach a galouti kebab to your mouth with a fork, without breaking it, then it's not the real one. Last evening my tooth was giving me a little trouble and I thanked an old chef for creating these kebabs for the King who had tooth troubles (rather, is referred to as a 'toothless king'). And of course,...
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March 10, 2021

Getting the flavours right at home

I am in Pune after many years. Unable to go out I have the vada paw served right here in the room. With one caveat: the green chilies of Maharashtra are not to be taken lightly! Executive Chef Sachin's garage throws out incredible flavours! First, the vada paw took me back to some memories of college days - spent in Mumbai and Pune. Th...
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