The Traveller, The Recipe Collector, and The Chef
Khaja ZafarullahGlobal cuisines with their history and random travels around the world.
| Platform |  | Pricing | Only free issues | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 314 | Founded | a year ago | Last Issue | 6 days ago |
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khajazafarullah.substack.comLatest Issues
How Noon chai defines Kashmiri culture and why it is being “whitewashed”.
This article was written after conversations with Azmat Ali Mir, a cultural entrepreneur and founder of Sarposh Restaurant. She is building hospitality and cultural experiences rooted in memory, craft, and Kashmir. This series of articles...
The wonderfully, spicy street foods of Srinagar
This article was written after conversations with Azmat Ali Mir, a cultural entrepreneur and founder of Sarposh Restaurant. She is building hospitality and cultural experiences rooted in memory, craft, and Kashmir. This series of articles...
Lotus seed vs. Makhana: Two seeds and one deceptive marketing story
I am in Srinagar, and it is impossible to go anywhere without driving along the shores of Dal Lake. The water is flat, reflecting the trees on the horizon, the blue sky giving it a wonderful colour. Like every tourist attraction, there are...
The book cover trauma….
One aspect of writing a book I never anticipated having grief over was designing a book cover. The question is seemingly innocuous, but then I had to sit down and think about it.
What does the book cover do for you?
Why have a book cover...
What gyozas tell us about how Indians eat?
I love a gyoza, those small, delicate packages of meat wrapped in a crunchy wrapper. A small mouthful, and you immediately want another one. I cannot remember when I began to love gyozas, but every time I enter a Japanese restaurant and I s...
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The Traveller, The Recipe Collector, and the Chef
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