We cook, we cook a lot. We cook as gourmet as Pesto and as basic as Kanji (rice porridge). Our travel souvenirs are almost always to be cooked; Jackfruit seeds from Kerala, Yak cheese from Nepal, a pouch of polenta. Which is just as well because finally, after much prodding from within our own selves and our close ones, today we decide to join the ranks of the food bloggers. This blog is our decision to document our connection with the stove top and the oven.