Rude food by Vir Sanghvi: Magic mushroom

Indigenous producers are making the finest, purely Indian, fresh ingredients available for home cooking

Three things have struck me in the last week. The first is that while the delivery segment is growing, so is the home-cooking segment. All of us have frequently written obituaries of this segment, making the usual points: nobody has the time to cook any longer; in most households, all the adults work all day, etc.

Achintya Anand (inset), a former chef who now runs Krishi Cress, an urban farm in Chattarpur, is passionate about mushrooms

Cooking at home with top Indian ingredients is still cheaper than eating food cooked somewhere else

Sumit Sharan (inset) sources (left) shiitake from farmers all over India

In the case of vegetables, the sudden availability of domestic ingredients has come as a pleasant surprise

Whether it’s wines like Sette (right) or baked goodies from Frescotti (left), Indian producers are supplying directly to consumers