Saffron Trail

healthy vegetarian cooking

Work with me

FREELANCE WRITING

I’ve been a freelance writer for over 9 years now. I have written for top magazines, newspapers, inflight magazines and websites in India. I’m looking forward to writing for both Indian and international magazines / newspapers / websites on India centric topics – be it on food, travel & lifestyle, healthcare. Connect with me if you have such assignments in mind.

BLOGGING FOR BRANDS

Blogs for brands with genuine content build awareness and customer connect. With my 8+ years of blogging experience, I’ll be happy to explore the opportunity of blogging for your brand.

WORKSHOPS

I conduct culinary and nutrition workshops for individuals and corporates. I’ve done both onsite and offsite workshops for corporates, that have been highly valued by the attending audience. My workshops mostly have a focus on health and nutrition, with a lot of lifestyle modification tips weaved in. They are also a great team-building exercise. I conduct them from Bangalore and in other cities as well.

RECIPE DEVELOPMENT

I love creating new recipes, trying them out and perfecting them. If your food brand is looking for authentic, tailor made recipes, do write to me.

VIDEO CONTENT CREATION

I have experience in creating video content for my YouTube channel. I have also been a part of lifestyle programs aired on Fox Traveller (now called Fox Life) and Food Food. If your brand is looking for video content, we can work together towards creating well researched and high-quality videos.

SOCIAL MEDIA ACTIVATION

For brands from healthcare, FB, nutrition, lifestyle sectors where I will be a good fit, I can provide social media engagement via my blog, Facebook, Twitter and Instagram.

BRAND AMBASSADORSHIP

If your brand finds a good fit in me, then I’m happy to consider a long term association involving content creation, social media engagement, workshops and other modes of engagement depending on your requirement.

Email me: saffrontrail@gmail.com

AS FEATURED IN

AS FEATURED IN
  • Hello from utterly beautiful and charming York. I'm here on invite by @lovegreatbritain 🇬🇧- a food trip across York, Malton, Manchester and London. There are going to be few other invitees with me from different parts of the world - bloggers / journos? I'll be meeting the group in a couple of hours. I'm grateful for this opportunity to learn and explore the vegetarian and vegan food trends in these parts. . Today I went on a walk around York by myself. There's so much historical charm about this city, the Minster of York being one of the most stunning cathedrals in the world. Even the hotel in which we are staying @theprincipalyork is a historic building located right next to York station surrounded by lush green grounds. My room has a lovely view of the grounds as well as the Minster. (See stories) I'll be sharing plenty of food updates from York over the next two days. Don't miss my stories. . Those of you who live here (all 3 cities) or have been here recently, do share your reccos with me and my readers in the comments below❤️ . #lovegreatbritain #greattastes2018 #STxVB
  • I have two questions for you. Have you watched @uglydelicious on Netflix? If yes, what's your favourite episode? . I have seen just 3 episodes so far and massively in love with the Tacos episode. Like they say, tacos talk culture, politics, current affairs, immigrant problems and so much more. It's not just a cheap eat. . It was also fascinating how many kinds of tacos there were including a shawarma like Taco Arabes. . I was dreaming of all taco possibilities ever since I saw this episode. Also, all manner of Indian food combinations in a taco. Primarily all you need is a vehicle - a roti, paratha, Puri, Thepla, anything! Some substantial filling, a bomb of a condiment like a salsa or a sauce, some crunchy garnishes and fresh herbs. . Made these cauliflower tacos topped with mango chilli yogurt sauce, topped with diced cucumber, onion slices and fresh coriander. Parboiled cauliflower went into a marinade of yogurt, grated raw mango, turmeric, garam masala, besan, salt, red chilli and kasoori methi. I then slow roasted the florets in a pan with very little oil for over an hour (also because I forgot about them). They turned beautifully crisp and golden brown. . SAUCE: 1/2 large ripe mango, 3 green chillies, 3 tbsp yogurt, salt and pinch of turmeric. . Make palm sized rotis but thicker than phulka so it takes the weight of the toppings. Layer some coriander, top with cauliflower florets, sprinkle diced cucumber and onion slices. Slather the sauce. Fold up and tuck in.
  • (RETAIL THERAPY) Love Wednesdays because I get a basket full of fresh organic produce at my doorstep. My current favourite veg is the red amaranth - I eat it simply stir fried with onions, garlic and chillies in a Maharashtrian style. Today, I've sauteed it with sliced mushrooms, garlic, Curry leaves and lots of crushed black pepper. It's my fast day dinner (5-2 diet) and I'm looking forward to it! . Ginger for the tea, coconut for masalas and garnishes, tomatoes for salads and curries, cucumber for the hot afternoons, and lemons for lemon water. . Double tap if you love my veggie shopping posts 🌿❤️
  • I cook the best when I'm cooking for loved ones! Lunch today was... 🌿Mango Mor Kuzhambu 🌿Pumpkin Chana Dal Kootu 🌿Raw mango onion chutney 🌿Chow Chow thogayal (chutney) 🌿Raw banana curry 🌿Rice - the thogayal was made as requested by Amrita @amritaoflife as I had made it for her last time :) . I loved this menu myself as it made full use of the veggies and fruits in season. Almost all recipes are on my blog. Go to saffrontrail.com and use the search bar. I shall try and link up some recipes in stories. .
  • Today's breakfast was mini onion uthapam with a sprinkling of coriander served with coconut-roasted gram (Dalia) chutney. I like mixing in the veggies for the uthapam into the batter as against sprinkling over the top. Here, I have sprinkled just a tiny bit of chopped onions on the top for a better photo ;) . For chutney- serves 2: soak 2 tbsp Dalia for 15-20 minutes in water. Drain and add to mixer jar with 2 tbsp fresh grated coconut, 1 clove garlic, 1 green chilli and 2 tsp yogurt (for vegan option, use 1 tsp lemon juice). Season with salt and grind to fine paste adding some water if needed. Heat 1 tsp oil and temper mustard seeds and Curry leaves. Pour over chutney. . Having idli dosa batter in the fridge is a huge saviour esp during kids' holidays. I'm glad my son is up for a dosa breakfast or dinner on any day :) . ♦️What's your favourite way to use up dosa batter?♦️ . . . . . . . . . #saffrontrail #cookingfromscratch #glutenfreerecipes #cookingram #breakfast #veganrecipes #makeitdelicious #letscookvegan #veganfoodshare #whatveganseat #plantbased #plantprotein #onmytable #foodblogfeed #foodandwine #healthyish #indiancooking #southindiancooking @walkwithindia #breakfastideas
  • A new post up on the blog - Sambhar sadham goes hipster :) Won't say much but do go on and check the recipe on saffrontrail.com . Also not saying much right now, because watching Prince Harry and Meghan getting married is turning me into mush 💕💕 .
  • The joy of little things - . Renewed love for the colour purple this morning as I plucked these 3 purple beans and two shiny eggplants from the kitchen garden. . Did you know that purple beans on cooking almost completely lose their purple color? . That lavender runner you see in the pic is one of my recent buys for the patio table. Gives it a rustic countryside look, doesn't it? Ordered it from Pepper Fry. . . . . . . . . . #saffrontrail #weekendishere #kitchengarden #thehappygardeninglife #gardentoplate #gardeningtips #bangaloregardeners #bangaloretimes #instagardeners_feature #purple #purple💜
  • Finally a new post on the blog which I typed out at 5am today. As luck would have it, internet connection flickered and half the post vanished. I had to type it all over again. Felt like 2006 Blogger when this would happen all the time 😑 . This post is about an unusual hummus with some amazing flavours. I used some black quinoa fried just like in a tadka and the crunch it brings to the hummus is so good! Using part cauliflower in the hummus also lightens it up in terms of calories, adding a bit of vegetable serving to your dish. The tandoori masala packs a flavour punch. Go to SAFFRONTRAIL.com for the recipe or get it from stories. . Do you like plain Jane hummus or a glammed up version like this? What's your favorite flavour? . . . . . . . . . . . . . #saffrontrail #cookingfromscratch #vegansnack #glutenfreerecipes #cookingram #hummusrecipe #tandoori #quinoarecipes #cauliflowerrecipes #letscookvegan #veganfoodshare #whatveganseat #plantbased #plantprotein #onmytable #foodblogfeed #foodandwine #healthyish

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