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Assam-Kerala home-cooked food delivery kitchen making waves in Mumbai

By The Assam Tribune
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GUWAHATI, April 28 - Kasturi Barua, born and bred in Guwahati, and who now has been living in Mumbai for the last seven years, has launched Kasos Kitchen � an Assamese and Malyalee home-cooked food delivery kitchen in Mumbai. This kitchen that delivers meals across the vast city of Mumbai is a mix of Assam and Kerala food, and the goodness of a few home-cooked dishes in between these two States.

Kasturi or Kaso (as her friends call her) has learnt most of her recipes from cousins and family over the years in Assam and Kerala. With lot of trials and experiments and a little tweak here and there, and for her Bombay friends who approved and relished these dishes over time, Kasos Kitchen was thus created. Married to a man who hails from Kerala, she thought of introducing both cuisines (Assamese and Malyalee) to the city she resides in ie., Mumbai. Kasos Kitchen has been getting great feedback from her Mumbai customers.

With the growing demand for regional cuisine and healthy food, especially in metro cities like Mumbai and Delhi, she feels proud to have introduced the simplicity of home-style authentic food to the ones who have been inquisitive about Assamese food, yet had never got a chance to taste it before. She credits social media, especially Instagram for bringing her into the limelight in Mumbai food scene since the launch of her kitchen a year ago. Even the glamorous SuperModel from Assam, Dipannita Sharma, who had tried her food recently took to social media to announce how much it reminded her of home.

Working out of her kitchen in Bandra (Mumbai), Kasturi sources most of her ingredients from Assam, such as bamboo shoot, black sesame, mati maah dal (black gram) and others. Many orders come in as office team lunches or house parties, and these gatherings have helped spread the word by making her dishes gain traction and fame. In fact, one of her signature dishes, maasor tenga, has found its way into the menu of a plush, new high-end restaurant called Talli Turmeric.

Assamese cuisine in itself is so diverse, pertaining to different areas, communities and tribes of the State. The one common link between all the dishes of Assam is characterised by the lack of or minimal use of spices. Assamese food was virtually unknown in the last decade in Mumbai. Kasturi is thrilled to have been able to do her bit in helping the cuisine get identified and nurtured outside of Assam.

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Assam-Kerala home-cooked food delivery kitchen making waves in Mumbai

GUWAHATI, April 28 - Kasturi Barua, born and bred in Guwahati, and who now has been living in Mumbai for the last seven years, has launched Kasos Kitchen � an Assamese and Malyalee home-cooked food delivery kitchen in Mumbai. This kitchen that delivers meals across the vast city of Mumbai is a mix of Assam and Kerala food, and the goodness of a few home-cooked dishes in between these two States.

Kasturi or Kaso (as her friends call her) has learnt most of her recipes from cousins and family over the years in Assam and Kerala. With lot of trials and experiments and a little tweak here and there, and for her Bombay friends who approved and relished these dishes over time, Kasos Kitchen was thus created. Married to a man who hails from Kerala, she thought of introducing both cuisines (Assamese and Malyalee) to the city she resides in ie., Mumbai. Kasos Kitchen has been getting great feedback from her Mumbai customers.

With the growing demand for regional cuisine and healthy food, especially in metro cities like Mumbai and Delhi, she feels proud to have introduced the simplicity of home-style authentic food to the ones who have been inquisitive about Assamese food, yet had never got a chance to taste it before. She credits social media, especially Instagram for bringing her into the limelight in Mumbai food scene since the launch of her kitchen a year ago. Even the glamorous SuperModel from Assam, Dipannita Sharma, who had tried her food recently took to social media to announce how much it reminded her of home.

Working out of her kitchen in Bandra (Mumbai), Kasturi sources most of her ingredients from Assam, such as bamboo shoot, black sesame, mati maah dal (black gram) and others. Many orders come in as office team lunches or house parties, and these gatherings have helped spread the word by making her dishes gain traction and fame. In fact, one of her signature dishes, maasor tenga, has found its way into the menu of a plush, new high-end restaurant called Talli Turmeric.

Assamese cuisine in itself is so diverse, pertaining to different areas, communities and tribes of the State. The one common link between all the dishes of Assam is characterised by the lack of or minimal use of spices. Assamese food was virtually unknown in the last decade in Mumbai. Kasturi is thrilled to have been able to do her bit in helping the cuisine get identified and nurtured outside of Assam.

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