#BestKeptSecrets

Best Kept Secrets

Announcing the second edition of #BestKeptSecrets – an ‘Eedu’ special!

After the successful launch of the first edition of the e-book which covered regional Indian recipes, this second edition focuses on a very special ingredient – the egg!

While eggs may be widely used for baking and in other cuisines, with Parsis the egg holds cult status. In fact, the motto ‘When in doubt, break an egg on it’ would be something that would get most Bawas nodding their heads in agreement. From Sali per Eedu to Gosht and Eeda no Pulao – no matter what the dish we will figure out how to incorporate an egg into it. While I am expecting a few Parsi contributions for this edition, I also hope that the rest of you will participate.The only criteria for your submissions is that your food stories must have the ‘egg’ as the hero of the dish!

Submissions for the second edition have now closed.Watch out for the book that will be released in July

Our Judges

The first edition of the #BestKeptSecrets e-book got 30 applications. These were shortlisted by yours truly and then the crowd voted for their favourites. However, I received a lot of feedback from both the authors and the readers that it would be better if the recipes were judged editorially rather than by the crowd. So, for the second edition we have two egg-lovin’ judges who will be shortlisting the recipes for the books.

Roxanne Bamboat

Roxanne is a pint-sized girl who enjoys reading, movies, travel and is obsessed with food. She expresses her love for all things edible on her food blog – www.thetinytaster.com . A freelancer by profession, she is able to spend most of her time sampling the city’s food offerings and reviewing them. More often known as The Tiny Taster, Roxanne writes about food and travel for various publications and lifestyle websites. A quote that truly sums up her state of mind is – ” Wanderlust, I’m in love with places I haven’t been to and people I haven’t met yet .”

Rhea Mitra-Dalal

Rhea runs Katy’s Kitchen along with husband Kurush F Dalal. She writes a food blog at euphorhea.blogspot.in and loves food, cooking, baking and trying out new cuisines in her kitchen. Rhea graduated from St Xavier’s College, Mumbai and then did her Masters in Archaeology from Deccan College, Pune. She is a freelance writer by profession and also makes hand painted tableware on order.

Rules and other Details

  1. We will be accepting applications for the ‘Eedu’ special of #BestKeptSecrets until 6 June 2014
  2. Note that #BestKeptSecrets is a book of food stories and not just recipes – we want to hear why this particular recipe is so special to you
  3. Once you have your story and recipe sorted, submit your application by clicking the link and filling the application form. Do note that your food story must be between 150 – 250 words long and your recipe must be in .doc/.docx format only. Your submission document must also include a clear large size photo of the completed dish – please paste this into the word document itself.
  4. Incomplete submissions or stories sent in any other format will not be accepted.
  5. After applications close,  the recipes will then be judged by a panel of two egg loving foodies
  6. The best food stories will then be formatted into an e-book which we will share with the world by early July

The #BestKeptSecrets Project:

When cooking, how often have you wished that you could learn more about the story behind the recipe? Not just the practical bits like where to source the best chicken or how to wash the dal correctly but the juicy #BestKeptSecrets on why a certain dish was made the way it was or why it is special for a particular person or family.

Personally, that’s the exact reason why I like attending food walks, cooking with a friend or attending a class – you get to learn nuggets of information that you would never find on google (ok, atleast not easily) and I always come back with a more enriched tummy as well as a more enriched mind.

Mumbai and the world for that matter is filled with such secrets. It is these #BestKeptSecrets that have the power to change our foodie lives and make our meals more memorable. However, there is no one single person that holds the worlds’ #BestKeptSecrets. The only way to learn these is by opening your soul and sharing because as my Mamaiji always taught me, the more you share, the more you learn!

So, in the new year I started on a new project, to uncover the world’s  #BestKeptSecrets – given my inclination towards food and eating and feeding you know what’s going to be the major topic  of conversation in this project don’t you?

Basically, #BestKeptSecrets is a series of e-books that will be published quarterly and will be entirely crowd-sourced. This means these e-books will not be mine, but ours. You tell me the #BestKeptSecrets, our expert panel of foodies select the best ones and then we share these with the world.

Do you want to know the secret ingredient in my Mamaiji’s Red Curry or why Kalyan Karmakar makes Kaatla Bhaaja the way he does? Ask us to submit our stories! Or, how about sharing a Punjabi recipe from your grandmom’s kitchen or the story behind why your Grandad’s Pork Sorpotel is the best one around?

Whatever your #BestKeptSecrets are, share them here and help me change the world!

Why you should submit a story:

This is not just any ordinary book, this is a book that we will all jointly own – a collection of our #bestkeptsecrets neatly packaged into a book that you can devour over breakfast, lunch, in the kitchen or at the dining table.

Aside from being part of this super cool project, when you share your secret or convince one of your friends to share, not only will you be supporting a bunch of really cool authors but you will also get access to some amazing food stories and get to be a part of something that’s bigger than you.

If you’re still not convinced, head to our media section and check out what others have to say about the #BestKeptSecrets project!

 

Image Credit: Aneesh Bhasin, Indian WineList

The iconic Parsi Akuri with home-made French Bread. Image Credit: Aneesh Bhasin, Indian WineList