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Lockdown sees a rise in home chefs selling food, but will demand sustain in the post-Covid world?


Home chefs Zahra Powell, Rebekah Watkins, from Take-A-Bao, Goa.


As the lockdown eased, domestic help returned and more restaurants resumed takeaway services, the pictures of banana bread and carefully christened sourdough starters have all but vanished.

In her kitchen in north Goa, Zahra Powell is getting more anxious with each passing hour. It’s a Tuesday morning and the 27-year-old has orders to fulfil, but the dough is stubbornly refusing to rise. Powell knows that while the stuffing and sauces are key to a good bao — a type of stuffed bun popular in China and Southeast Asia — it is the pillowy, steamed bun that literally holds it together. By around 11:30 am, she resigns herself to a

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