Slow-cooked Mackerel, Salt-baked Taro

“I remember visiting my uncle’s house in Ooty as a young boy, and plucking plums in his garden. I also recall my aunt preparing a delicious slow-cooked mackerel,” says Bandra-based chef Sandeep Sreedharan. This memory, along with many others, will find its way into a pop-up meal he will be hosting this weekend as part of his culinary venture Esca Brahma, which is turning one.