Gourmet Musings
Is Bruijn the right fit for you?
Today we address the very existential question on when, why and who should choose Bruijn; what sets us apart and how do you know if we are the right fit for you? At first glance, it may seem that w...
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Under the umbrella of art, many unconventional disciplines like jewellery, food, design, etc find home. What is truly fascinating is when these disciplines overlap and create a uniquely beautiful w...
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Around three years ago, I had a chance encounter with Keith Goyden from Pão Bakery who amongst other things, works to revive lost grains and to restore the art of cultivating and foraging especiall...
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Culture and Identity with Maryam Kakar
At Bruijn, we love to explore stories that enrich the history and significance of dried fruits and nuts within the Subcontinent. Our story-telling also offers a window into cultures across India th...
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At Bruijn, collaborating with artists to celebrate Indian designs constitutes a large part of what we do. This year, we team up with Jaamuni Saundar - a surface pattern and textile design studio, t...
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Recently we hosted our first open event that highlighted the date as both medium and material within the Subcontinent. A curatorial initiative undertaken by GOYA for Young Collectors' Programme ...
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Do you, like me, also eagerly await the winters for its cooler temperatures and delicious produce? Many Indian homes gather in the warmth to churn out heirloom recipes like panjiri, halwa, pinni et...
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Have you ever wondered how South of France celebrates its Christmas? Look no further as Chef Maxime from the famed Monique Patisserie educates us on the tradition of the 13 desserts (les treize des...
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Most will agree that in today's world, appearance and taste go hand-in-hand to create an experiential identity for any food brand. Hence, a large part at Bruijn is reinvested into research and deve...
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