Soul of
Sankranti.

Sankranti is when the Telugu countryside burns dried palm leaves at dawn, paints the courtyards in rice flour, and lays out a feast no one was invited to — because everyone already knew.

We started with that one feeling: that food is a kind of remembering. From Bhimavaram on the Andhra coast to the old kitchens of Hyderabad, from millet farms in Rayalaseema to the spice gardens of Telangana — every region in our recipe book sits at the table as a guest.

Today, in two cities across the UAE, we cook the way our grandmothers did. The avakaya is aged through summer. The biryani is layered, never stirred. The thali arrives on a fresh banana leaf — the way the gods are still fed back home.