A fond adieu

For four years and more, I've loved writing on the science of candy and chai, starch and cellulose.

- Swetha Sivakumar

As I step away for a while, what I will miss most, dear reader, is youOn September 1, 2021, I received an email from my now-editor, Zara Murao, asking if I would be interested in writing an occasional column for HT Wknd. The team had seen my Twitter threads on food, and thought I might be a good fit. I was elated. I had been blogging for about five years by then and was eager to reach a larger audience.

Four-plus years and 131 instalments later, I can't believe I'm saying goodbye to my beloved column.

Over four years and more, we covered a range of subjects in food science, from chips, candy and ice-cream to kitchen appliances and cooking reactions.

Along the way, I learned things that blew my mind. One of my favour ite columns explored the magic of masala chai.