Pongal cooked in earthen pots over open flames isn’t just tradition—it’s flavour, symbolism, and slow cooking at work.

The charcoal embers burn bright, slowly roasting the crescent-shaped green pumpkin slices brushed with tare (a Japanese glaze made from soy sauce). Once charred to perfection, chef Saurabh Udinia ...

There’s something ancient about cooking over open fire — no seasoning blends, no timers, no instructions. Just a raw steak, a layer of butter, and glowing coals deep in the forest. Every sound matters ...