I believe that the food which we eat affects both the body and the mind, and always consumes all of our senses. The mind balances the body, and they mutually affect each other. We are both at the same time, and one cannot be without the other. Food alters our physiological and our emotional states. It builds up heat, keeps us cool, and affects our equilibrium; it gives us strength and reminds us that we are one with the earth, we are made from the earth and we return to the earth.

Photographed by Douglas Fenton at MurMurs

The food which I am serving is for healing and for joy. It is to cool us from within during these hot summer days; to keep our minds refreshed and our senses awakened. It is to remind us that we are alive, to feel love and compassion, and to translate these feelings into inner peace, confidence and the will to go on.

Photographed by Douglas Fenton at MurMurs

I hope that you will come and indulge yourself and, when you leave, that you will keep working towards bringing good into the world at every possible level, until we fundamentally transform our relationship with each other and this planet. Because in the end, we are all one.

Photographed by Douglas Fenton at MurMurs

A Menu

steamed somber squares

a moist steamed chickpea flour bun, tempered with cumin, mustard seeds and some spice.

herbaceous hustle

a herby mix tossed with a lime ginger dressing

a content kofte

potato and corn kofte seasoned with tamarind, dates and cilantro

coconut barfi

rose, mango & pistachio

salty lassi & mango lassi

Photographed by Douglas Fenton at MurMurs

Salted Carrot and Ginger Lassi

  • 5 oz of yogurt
  • 3 oz of carrots
  • A nub of ginger
  • A dust of cardamom powder
  • Ice
  • Flake salt
  • Mint (optional for garnish)

Juice the carrot and ginger. Combine and stir all the ingredients salting the drink to taste. Do not be scared to go heavy on the cardamom.

 

Mango Lassi

  • 6 oz yogurt
  • 4 oz mango
  • A dense tablespoon of honey
  • 1 lime
  • Mint

Combine all the ingredients and blend to favored consistency. Prepare larger batches in preparation of attending guests, or if for individual portions blend in ice for immediate serving.

 

Photographed by Douglas Fenton at MurMurs

Zehra Ahmed is a creative producer, curator and cook. She is the founder of Womxn In Windows – a platform that curates video art and film by women of diverse backgrounds, which explores identity through the lens of culture, religion, spirituality and the everyday. Earlier in her career, Zehra worked in London and New York as an architect and designer on various large scale hospitality projects in the United States and across Asia.

Photographed by Douglas Fenton at MurMurs

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