Sunita Ben

Their Story

Sunita grew up in Jodhpur watching her mother cook for a family of 11. The secret to her dal baati churma is a wood-fire technique she replicates on a special chulha in her Rajajinagar kitchen. She came to Bangalore 15 years ago but never stopped making fresh churma every weekend. Her ker sangri — desert beans and berries slow-cooked in spices — is a dish most Bangaloreans have never heard of until they taste it. She says every ingredient carries the memory of a desert morning.

What they cook