The lockdown has made us appreciate one-on-one meet-ups, deeper conversations and the space to open up. We had a friend for dinner, and over a glass of white, we reminisced about restaurant outing days. The incessant buzz, the chatter, the eyeing other tables to figure what dish has been ordered and the collective, staged, organised chaos. After chips and dip, dinner is rustled up, courtesy a DIY pasta kit by Wonder Foods and Farms that launched a sauces line, including makhani, malawani, cafreal, Italian pomodoro and alfredo, in October last year. The line was created by Mayuree Rao, who grows some of the ingredients on her farm, called Nivaant, in Karjat.