Hello, I am Parinita Salian Crasta
A Mangalorean home cook, photographer and storyteller now based in Edmonton, Canada. Pulimunchi Kitchen is where I document the recipes, people and places that shaped me, from my grandparents’ Bejai home and my mother’s kitchen to the Crasta family table.
My childhood was divided between the bustling streets of Mumbai and my maternal grandparents’ quaint home in Bejai, Mangalore. Every school vacation was an escape to this haven. From the jaali (courtyard), I quietly watched guests converse with my Mallapapa (grandpa) on the chavadi (porch), over tender coconut, dwarf bananas and, later, tea with biscuit rotti or goli bajes. Seeing the smiles as snacks were passed around, little me figured food was like a big hug that brought everyone together.
Write what should not be forgotten.
Isabel Allende
Illada Vanas
My real fascination was in the Atil Kone (kitchen), where my Amma, Krishnabai Bangera, created her culinary magic. Cousins, friends, uncles and aunts came and went, and she was always ready to feed them all. Her touch made the simplest saar, gassis and kajipus taste heavenly. My mum, Nishi Salian, carries that same flavour and love into her food and is my primary source for documenting recipes. Pulimunchi Kitchen is a Mangalorean home recipe collection dedicated to these two culinary magicians, Amma and Mom, and the priceless treasure-box of recipes they passed down.
I don’t believe you can ever really cook unless you love eating
Nigella Lawson
The Website Journey
My recipe archiving journey traces back to 2009. I had moved to rainy London in 2007. Feeling lost in an unfamiliar city back then, I found solace in my first blog, ‘Shades of Yellow.’ Though my initial enthusiasm waned, I continued to explore platforms, eventually migrating to WordPress. Like many content creators, it was finally the 2020 lockdown that gave me the benefit of time. I booked the domain pulimunchikitchen.com. When I started a Mangalorean food delivery pop-up in Mumbai around the same time, the name effortlessly transferred to my home kitchen. I eventually learned how to create a website from scratch using WordPress.org, slowly and patiently bringing my vision to life. My original dream was to compile a Mangalorean coffee table book called Pulimunchi Kitchen, blending beautiful imagery with cherished recipes. This website feels like a step toward that dream. It’s met me somewhere in between.
Why Pulimunchi?
Pulimunchi, pronounced ‘Poolimoonchi,’ is a Tulu word combining Puli (tamarind) and Munchi (chilli, specifically dried red Byadagi chillies). It’s also the name of a popular Mangalorean delicacy. There is no deep meaning behind naming this website Pulimunchi; I simply love the word. So much so that I even considered naming my dog Pulimunchi or getting two pets named Puli and Munchi. Tulu words have some magic!
Food is love made edible
Antoni Porowski
50mm f/1.8
My love for photography blossomed quietly, almost imperceptibly. It was my first film camera, Nikon FM10 with a 50mm f/1.8 lens, that made me see the world differently. Film cameras make you think, pause, and then shoot. I found my favorite subjects in real people and real food. Capturing them just as they are, with all their imperfections and scars. Armed with a good prime lens, which I believe is a game-changer, I began the journey one photo at a time. From film cameras to digital to iPhoneography and everything in between.
I constantly look for details that can be celebrated in the ordinary. When shopping at sabzi mandis, a wonky-looking badane (eggplant) ‘speaks’ to me. I ask the bhaiya to pack it along with the rest of the purchases, excited to make it my muse of the day. Similarly, when the bella-tarai mix topped with ghee gleams in the morning sun, I run to grab my camera! Perhaps all this is poetic, but photography makes you romanticize the most mundane subjects.
Which of my photographs is my favourite?
Imogen Cunningham
The one I’m going to take tomorrow.
Frequently Asked Questions
Camera: Sony NEX series or rent a Canon EOS 6D Mark II
Lenses: Sony FE 85mm F1.8 E-Mount or rent a Canon 100mm f/2.8L Macro Lens
Post-production: Adobe Lightroom / Photoshop
Mobile: Snapseed
Not yet. But I teach a few cooking classes at Get Cooking studio in Edmonton