On the menu is a new format for understanding and preparing
food from only certain parts. By isolating them in;
leafs, navels, spices, tongs, skins, oils, nuts and others and creating new building blocks .
From permanent resin blocks (not to be consumed) to consumable fashion in sugars/salts, gelatine/agar, and beeswax.
What does conserving really mean ? Can one order on the basis of a certain part like we do with animal parts?
how does our taste change then! New parts for cooking and dissecting - ask the waiter for the visual menu
- on the menu
- it's a matter of taste studio - bangalore 2018
- performative cooking session- Bombay 2017
- in the spicekabinet- an Indian Library- Bangalore, 2015
auspicious ones- narratives of those Objects/ Hallucinating Curtains- textiles for natural hallucination / Enkaustikos- Sensuous Scents/materials /AS GREEN AS GRASS- immigration species - textiles/on/off the menu - Spicekabinet/IT WILL LAST FOREVER I PROMISE- CASTINGS/LEFTOVERS LOVE AND OTHER STORIES -collection of leftovers/ETERNAL SPACE(S) -analogue doors/Flowers of Narcissus -balloons of ego//-house Holds - analogues /Ephiphany of a CLOUD- MESH KNITS & hammock /IN BLOOM- in the living room/ PHOOLON KI DUKAN- THE FLOWERSHOP & the flowerlab/ FORBIDDEN FRUITS-THE REFLECTIVES/NATURE OF THE UNEXPECTED- COOKING SKINS OF VEGETABLES AND FRUITSFRAGILES;'THE HAND KERCHIEFS'/-in residueANATOMY -IN PERFORMANCE /NAVELS OF PORCELAIN/ jewelry/28STATES/ color research/DIE FLUGMACHINE/ THE FLYING MACHINE -collection of fabric Objects/PICTURESQUE LANDSCAPES-the emboidered /
NARRATIVE OBJECTS- combs//THE UN FINISHED & REMNANDS work in progress- textile research / ... index
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