New Issue

For many years I had been toying with the idea of cooking live on the stage, to celebrate the potential of plunging into another world; a world filled with the aroma of mustard seeds and cumin, red pepper and asafoetida, fennel, and turmeric. I wanted to see if actors could perform while peeling onions with the sting of the juice in their eyes, or if musicians could play musical instruments while cooking pakoras and jalebis.