A plate of rajma chawal could, well, be just that or one imbued with such nostalgia that even a mention of the dish could take you back to Sunday afternoons, where with every whistle of the pressure cooker, the house would be filled with aromas so tempting you had to drop everything else and dig in. Food can be the fountainhead of stories. And to help you unlock the storytelling potential of your favourite recipe, theatre artistes Sheena Khalid and Puja Sarup will conduct a workshop, titled Recipe Book, this weekend.

"The idea is to use recipes — an heirloom one, or your own special way of making instant noodles — as a starting point to tell a story. It could then take a whole new direction," says Khalid, who co-founded Patchworks Ensemble with Sarup. She explains how a museum exhibition that traced the history of Indian medicine inspired them to explore turmeric, which in turn led them to a chicken curry recipe redolent with the spice, which Trinidadians of Indian origin — whose forefathers set foot on the island as indentured labourers — continue to cook.