Lingering Aftertaste

Lingering Aftertaste Lingeringaftertaste is an outlet to share my passion for food. Instagram @ lingeringaftertaste
Twitter I love to cook because I love food.

Food makes me happy. I am an explorer of food; I love to experiment with the tastes I discover. I have always loved to eat but my real affair with food started late in life. However, when it did, it changed my life forever. I realized how passionate I was about food and cooking. I surprised myself! Cooking gives me one of the greatest pleasures in life. It is comforting and therapeutic. I believe

food must rouse all five senses. That is when it is truly complete. I will forever be on the pursuit to achieve this. This blog is an attempt to archive recipes I love to cook and the photos I click of my food. Food styling and food photography are skills that I am learning as I go along. I dedicate this blog to my mother who I lost earlier this year. I grew up watching her cook with love. I regret not having cooked with her enough, not having cooked for her enough. Nevertheless, I feel she will be keeping up with my blog from somewhere up above. Why Lingeringaftertaste? The word aftertaste always fascinated me. I think there is something very profound about that word. I believe cooking for someone is one of the many ways of showing him /her you care. When you cook with love, it shows. Along with the taste intensity, food passes-on that love them. When you savor good food, the flavor lingers on; a reminder of how special one is. A taste that lingers on; not just in your mouth, but in your heart too. And so, Lingeraftertaste. When I am not cooking or blogging – I work as a Learning Design Specialist. Married and settled in the lovely city of Bangalore. Love movies & music and of course treasure my cookbooks and food magazines. Smitten by the love for beautiful crockery. Love to host, particularly friends with a good appetite. I would love to hear from you. Let me know your thoughts on my food stories and share yours with me here. Drop me a line with your suggestions or just say hi at
[email protected]

Vazhathandu | Banana Stem Banana stem buttermilk with green dust ( dehydrated Curry leaf + moringa leaves + coriander le...
09/05/2026

Vazhathandu | Banana Stem

Banana stem buttermilk with green dust ( dehydrated Curry leaf + moringa leaves + coriander leaves )

Banana steam Kosambari

For this month's cook, there were many recipes I had bookmarked , but with many things happening personally and profes...
28/04/2026

For this month's cook, there were many recipes I had bookmarked , but with many things happening personally and professionally, and keeping me busy, I decided to do a dish that could be an ode to the book. I picked a few flavours, techniques and dishes that I was drawn to and decided to bring them together in one dish.

So here it is:

Purple yam gnocchi | green goddess butter sauce | Marcella Hazran's tomato butter sauce flavoured oil | Toasted hazelnut | Chives | Parmigiano Reggiano crisps

Had these purple yam at home and decided to make the gnocchi with it, else I would have made them with Sweet potatoes.

Cook book - The Italian Summer
Author - Cathy Whims

Purple Yam from

15/04/2026

A very interesting pop up happened last Saturday in Chennai , Pulam - by

He masterfully curated a 12 course meal on the tamil diaspora cuisine - flavours and stories that were a result of the migration and settlements of the tamil communities around the world, across centuries.

I was assisting chef Goku in this pop-up, alongside the fantastic .kailash

I'm soo grateful for this opportunity chef Gokul. To be a part of such an amazing concept, a concept that goes beyond just food. Also, a concept that is so close to my heart. Being a tamilian and to have moved places all my life , I feel I belong to nowhere and everywhere. Finding identities through food, through Diaspora food.. hits home.

Thank you for bringing this concept to life and executing it so beautifully. ❤️❤️❤️

The beautiful space courtesy ✨

06/04/2026

Truth be told, I've never been a fan of caramel..One of my least fav flavours. Until I came across a version recently, that kind of made me fall in love with caramel , the banana flavour only. Also the idea of caramel with something savoury.
Inspired by that, I made this spiced banana caramel and
Until I make something really worthy a pair, I' ve been having it with a lot of savoury things these days. Or just by itself.

Obsessed.

|| Warm hug | what is a breakfast without. filter coffee? Also what if it were a part of my dessert instead? Along with...
29/09/2025

|| Warm hug |

what is a breakfast without. filter coffee? Also what if it were a part of my dessert instead? Along with my love for ginger jaggery coated Banana chips from kerala had to be a part. of the dessert.

French toast with cinnamon | Carmamelized bananas | Filter Coffee. custard Sauce | Gonger cookies crumbs

A little pause.A quiet look back.From not knowing how to frame a shot,To finding frames that feel like me.From guessing ...
20/08/2025

A little pause.
A quiet look back.

From not knowing how to frame a shot,
To finding frames that feel like me.
From guessing the light,
To chasing it—
and letting it tell its own story.

Today, I’m taking a moment to reflect—with deep gratitude—on how far I’ve come on this journey behind the lens.

From the days of fumbling with framing and not knowing how to compose a shot, to now being able to craft images that carry the stories I want to tell—it's been a path of constant learning, exploration, and growth.

Pic 2 - Circa 2012. A look at the start of my journey of food photography. Pictures I used to take for my food blog. Without the story those pictures could be considered extremely amateur, almost cringe. But no! I hold as much love for them as I did back then. It's because of those pictures that I'm able to cherish and value all that I've learnt so far.

Photography has become more than just capturing a moment. It's become my voice. A way of seeing. A quiet, powerful language through which I connect with the world.

While I’m grateful for every commissioned project and the numerous incredible opportunities that have come my way,.. my heart still beats fastest for the things that first drew me in: the still life setups, the joy of contrasts, the candid beauty of street food scenes, and the quiet storytelling that happens in the everyday ordinary moments.

Thank you to everyone who's been part of this journey so far—those who believed, supported, mentored, and encouraged.

Here’s to the stories yet to be told.

The wait is over and here's the reveal on Ehsaas. We are now taking bookings... And if this interests you, come dine wit...
23/03/2025

The wait is over and here's the reveal on Ehsaas.

We are now taking bookings... And if this interests you, come dine with us. ✨
Dates - Saturday 5th April Dinner
Sunday 6th April Lunch
Limited seating dining
Location - Bose Enclave, Wilson Garden - Bengaluru

DM for more details.
**Link is in the Bio ***

The wait is over and here's the reveal on Ehsaas. We are now taking bookings... And if this interests you, come dine wit...
23/03/2025

The wait is over and here's the reveal on Ehsaas.

We are now taking bookings... And if this interests you, come dine with us. ✨
Dates - Saturday 5th April Dinner
Sunday 6th April Lunch
Limited seating dining
Location - Bose Enclave, Wilson Garden - Bengaluru

DM for more details.
**Link is in the Bio ***

The wait is over...and here's the reveal. ✨Book your seat at Ehsaas and come dine with us. **Link is in the bio** ...
23/03/2025

The wait is over...and here's the reveal. ✨
Book your seat at Ehsaas and come dine with us.

**Link is in the bio**


Ehsaas - April 2025 Booking details coming up soon. Meanwhile, if we've got you curious, DM us your queries.
20/03/2025

Ehsaas - April 2025
Booking details coming up soon.

Meanwhile, if we've got you curious, DM us your queries.

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