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This time, last year, the city I live in was devastated by the worst floods it had seen in over a hundred years. An unusually heavy northeast monsoon unleashed its might on Madras, also known as Chennai, as well as the coastal regions of Tamil Nadu, Andhra Pradesh and Pondicherry. Hundreds of thousands of people were displaced, at least 500 lives were lost, and damages ran into billions of rupees.

While my city was being submerged, I was away in Massachusetts at the Kushi Institute, deeply engaged in the study of Macrobiotics. One morning, I received a phone call from my husband back home, who told me that the seasonal weather was something much more this year. Water was fast rising in our home, and he was calling from our terrace. Most homes in India have flat rooftops, where laundry is dried, potted plants may be grown, and parties are held under the moonlight. These terraces saved many people in the South Indian floods.

There are always beautiful things that we learn from our parents, grandparents and in-laws. The kitchen is one such space of knowledge shared and passed on. When I got married into the family (in India, due to the joint family system – one marries families, not individuals!) I had the chance to learn more than I had imagined. My mother-in-law is an educated woman who enjoys cooking, and coming from different regions of the country, she and I had different styles and methods. We would often argue about how my family would make a dish a particular way, while she would insist that her family’s recipe was better. So it was with her kachoris, a delicious regional variant of the internationally-ubiquitous samosa.