I wasn’t always this keenly observant of the food being eaten at my parents’ home from a cultural perspective. But that changed in early 2021 when I left Mumbai to live on my partner’s farm in Gujarat. This meant that each time I visited the city, I found myself observing, with a unique
insider-outsider view, the alterations in my family’s eating habits while also being more attuned to the city’s shifting food culture at large.
Most of our food has always been cooked at home, and on weekends, we often ate out or ordered in. During the pandemic-induced lockdown, our meals swung from simple cut fruit and one-pot dinners to extravagant feasts on special occasions depending on our morale that day. As restrictions eased, we’d step out to indulge in artisanal coffee and baked goods, in order to support our favourite cafes and bakeries.
After a complete washout of a year in 2020, many restaurants found themselves overbooked when 2021 became the year of “revenge dining”. By 2022, eateries were so full that I remember struggling to make reservations even on weekdays. Food writer and friend, Sneha Mehta, describes her memory of that time: “Dining was not just about the act…but also marked a broader societal craving that needed fulfilling.
I soon started noticing the diversity of take-out containers in our fridge from various meals ordered in. It became ritualistic for my sister to pop her head into my bedroom and offer me first dibs of the night’s leftovers, for lunch.
By far, the thing that drew me towards a majority of the cloud kitchens that I soon grew to frequently order from is that they are chef-driven. Not only do they put a face to an otherwise obscure operation on their social media platforms — cloud kitchens were originally called dark kitchens or ghost kitchens for a reason — but they also intentionally convey the strong set of values that they are driven by.
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