TIL KA POWER

Chef Chinu Vaze tells us that being expressly directed to “eat sweets and speak sweet words” thrilled her as a child. “My respect for sesame seeds doubled on knowing that one teaspoon of it has as much calcium as a glass of milk,” says the co-founder of upscale gourmet catering company, Gaia Gourmet. While she still makes tilgul laddoos at home, her constant favourite are the black sesame seeds. To marry tradition and invention during Sankranti, Chinu makes a Black Sesame Crème Brulee.

“Sankranti encourages me to think of harvest meals. I wish the city had more distinct seasons than heat, rain and smog. I love the idea of a table laden with fresh produce cooked by the community and celebrated by all ages,” the chef concludes.