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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 19h

The joy of cooking with fresh produce from RHS Wisley’s World Food Garden during my festival demos! Some veggies came in rather interesting shapes too !

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 06/10/2026

I was in Sitges last week and enjoyed a homemade fideuà ! A Catalan dish of short noodles cooked with seafood and fish stock. Enjoyed with garlic alioli. I thought it was Catalan but some say it originated in Valencia ?

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 03/10/2026

Absolutely fascinating read ! Sea, Salt and Spice by Meher Mirza .

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 18/09/2026

Delighted to be part of this panel at the University of Greenwich Cultural Festival tomorrow. We will be exploring how recipes travel with people, adapt in new places and become part of our stories of culture, migration and identity. From Homeland to New Land – How Recipes Transform

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 13/09/2026

Ludlow small businesses at the Food festival! This sauce is hot hot 🔥

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 12/09/2026

I am at Ludlow Food festival for my talk and demos. One of the things I love most about food festivals is discovering exciting new food finds and getting to know the passionate small local businesses behind them. This punchy, tangy chaat masala–infused oil is an exciting find !

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 09/09/2026

Cooking my way through Goa exploring both Hindu and Catholic Goan cuisines . This book is one of my little treasures, a rare find bought from a street vendor in Goa. Goan Saraswat Traditional Home Cooking is full of the kind of home recipes and culinary memories that can so easily disappear.

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 08/09/2026

Say hello to this beautiful book written by my friends Rawah and Suzzane Zeidy !!

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 07/09/2026

That’s the chicken cafreal I made for my Porto to Panaji evening for members /Dames of Les Dames d’Escoffier on Friday . Cooked dishes from both Goan Hindu and Catholic cuisines .

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 05/09/2026

Really pleased my Goan recheado masala turned out well. Getting the balance of acidity and tanginess just right in a recheado can be tricky.

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 31/08/2026

There is wisdom in traditional ways. My mummy still uses the traditional method to grind her masala. Called sil -batta in Hindi -the original food processor. Mum says this is better because it slowly crushes, releasing the oils, aromas and flavours that electric blades can miss.

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 28/08/2026

Today I celebrated Raksha Bandhan, or Rakhi or Brother’s day ,an Indian tradition celebrating the special bond between brothers and sisters. Raksha means to protect. A sister ties a rakhi /sacred thread, around her brother’s wrist, symbolising love and protection. . #Rakhi #RakshaBand

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 26/08/2026

Made Serradura for the first time and loved it! It literally means “sawdust” in Portuguese . Thankfully it tastes much better than it sounds . The name comes from the crushed biscuits used . I came across it while exploring the fascinating culinary connections between Portugal, Goa and Macao

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 24/08/2026

Veggie bliss ! From plot to plate ! It was such a treat to enjoy a traditional Bengali veggie meal cooked by my friend. All veggies from her allotment #vegetarian #homemade #veggies #cookedwithlove #goodfood

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Reposted by Radhika Howarth | Radikal Kitchen

Nicola Miller @nicmiller.bsky.social · 23/08/2026

My son's village in Shropshire. The locals have all been fighting this fire and helping to move livestock. It's utterly devastating.

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 23/08/2026

A little taste of my Bengali roots Homemade beetroot chops, a much-loved Kolkata snack, made by a dear friend ..crisp, spicy, gloriously pink inside and enjoyed it so much eating it in the sunshine

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 22/08/2026

My kind of masala brunch ! Omelette with saag/spinach and grated paneer sautéed with spices!! And I made some garlic chutney as well.

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 21/08/2026

From Porto to Panaji My next story-led dining table takes us along the old Portuguese spice routes where food becomes a map of history and cultural exchange. Six dishes. Six stories. One journey from Portugal to Goa. Delighted to be hosting this special supper for my fellow LDE London members

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 19/08/2026

Following my talk on Curry, Queen & Empire, another culinary rabbit hole begins… I am now exploring Anglo-Indian cooking for my forthcoming talks starting with The Landour Cookbook. Anyone have any good books, archives or other sources to recommend?

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 19/08/2026

What is a Dutch-style potato salad doing on a Surinamese table? This is huzarensalade salad mix potatoes, beetroot ,veggies in a creamy dressing. Made this when researching culinary history of Suriname. Surprised to find Dutch remains its official language even today !

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 17/08/2026

For my recent talk on Suriname, I researched and made petjil (pecel), a Javanese vegetable dish with peanut sauce. The sauce was yummy . A delicious reminder of how migration carries food, memory and culture across oceans.

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 14/08/2026

A bowl of daal with extraordinary journey ! This daal from Uttar Pradesh state in India found its way to Suriname with Indian indentured labourers who arrived from 1873 onwards from UP and Bihar Generations later, the flavours remain part of Suriname’s wonderfully diverse culinary identity

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 14/08/2026

The India Suriname connection fascinated me. My curiosity took me to Suriname while researching its culinary culture for a talk with my food group. I discovered that many Indian indentured labourers came from Bihar and UP. But why these two regions?

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Radhika Howarth | Radikal Kitchen @radhikahowarth.bsky.social · 13/08/2026

Hello Bluesky! 👋 I am Radhika Howarth ,author, food culture researcher behind Radikal Kitchen. I am fascinated by how migration, historic trade routes, colonial pathways & cultural exchange have shaped the food we eat today. Here to share the stories behind our food and discover yours.

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