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Panache

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

BCCL

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

Synopsis

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.

By , ET Bureau
12 mins read, Last Updated:
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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