Paprika Tokri

Paprika Tokri Paprika Tokri
Living | Kitchen | Studio | Table

Slow living. Intentional creation. Thoughtful consumption. From our Delhi farm with love. Made just for you.

Hand-poured candles, intimate supper clubs & farm-grown stories. Hand Poured and individually cured fragrant candles, which are meticulously tested and studied. A “Tokri” of Joy, Light & Spice

12/08/2026

A small supper looks simple by the time it reaches the table. It doesn’t start there.

It starts with the menu, and then the menu becomes a list.

Before we shop, we work out what is already in the kitchen, what can be bought ahead, and what really needs to be fresh that day. Herbs, fruit, vegetables and seafood are usually left until last. Pantry ingredients can come earlier. And then there are the things that take time rather than shopping: marinades, stocks, sauces, pickles, garnishes.

It also means thinking about quantity differently. Cooking for a table isn’t simply multiplying a recipe by the number of people coming. Some dishes disappear quickly, some are only meant to be tasted alongside everything else, and some ingredients lose their character when made in enormous batches.

We were away from the farm for this one, cooking in Baltimore, but the process was much the same.
First the list. Then the market. Then several hours in the kitchen before anyone saw a plate.

By the time everyone sits down, most of the work behind the meal has already happened.

More on this particular table soon.

PS. If you’d like more stories from the farm, the kitchen and our tables, sign up for Letters from the Farm through the link in bio.

11/08/2026

This khaad mix has six things in it. Each one is doing a different job.

Well-aged gobar khaad is the base. It adds the organic matter we want back in the soil and helps us keep working on the hard, compacted patches around the farm.

Vermicompost brings in a more readily available layer of nutrients and microbial life.

Neem khali feeds the soil slowly while also helping us manage pests around the root zone naturally.

Trichoderma is the interesting one. It isn’t a fertiliser at all. It’s a beneficial fungus that establishes itself around the roots and helps suppress some of the harmful soil-borne fungi we don’t want taking over once the monsoon sets in.

Bone meal brings slow-release phosphorus into the mix, particularly useful for supporting root development.

And then there is haldi, traditionally used for its antimicrobial properties, which we’re adding in a small quantity as part of the farm’s natural approach.

Six ingredients, mixed into the soil before the rains arrive.

Not because more is always better, but because each one has a different job to do.

And once this is down, we mulch.

That part comes next.

PS. Drop a 🌶️ for more news on the farm, the table, and the animals.

10/08/2026

Systems break. Staff don’t show up some days. The weather does whatever it wants. There’s labour that never really ends, animals that need care whether you’re tired or not, and money stress that doesn’t pause just because the light looks good that morning.

None of that is a complaint. It’s just the truth of it.

The holiday is over, and it’s time to get back to what we love doing most: hosting another supper club.This time, we’re ...
06/08/2026

The holiday is over, and it’s time to get back to what we love doing most: hosting another supper club.

This time, we’re exploring the bright, generous flavours of Vietnam.

Expect fire-grilled prawns, crisp mini bánh xèo, fragrant claypot rice, house drinks, vanilla ice cream with salted caramel and roasted coconut, and plenty more to pass around the table.

15 August 2026 · 7:30 PM
Paprika Tokri Farm, Jonapur

Seating is limited. Book through the link in bio.

Can’t wait to have you over for dinner.

We’ve been away for a few weeks, chasing good food with family. The kind of trip where breakfast was still being talked ...
05/08/2026

We’ve been away for a few weeks, chasing good food with family. The kind of trip where breakfast was still being talked about at dinner.

We ate our way through markets, side streets and kitchens smaller than ours. There were generous family tables, seafood by the water, and an evening at a centuries-old inn outside Baltimore, where beautifully precise French-American food arrived one thoughtful course at a time.

Some of those flavours, techniques and ideas are already finding their way into what we are planning next.

Our next supper club is on 15 August. Seats open tonight.

Want to be the first to know? Join Letters from the Farm, our newsletter. Link in bio.

07/07/2026

So before monsoon, we go back through every swale on the farm and work through it properly. Clear the debris and sediment sitting at the bottom. Trim back vegetation that’s grown in and could block the flow or make water pool somewhere it shouldn’t. Check the berms, the downhill mounds that hold the water in, and make sure they’re still stable and well compacted, not soft or breaking down. Check every inlet and outlet where the swale connects to another catchment area, because a single blockage there can back the whole system up. And in the stretches where runoff moves fast, we lay down heavy mulch or weigh it with rocks, so the topsoil doesn’t wash away before new roots have a chance to hold it.

The first real rain came not long after. We watched the swales fill, hold, and actually do their job.

None of this is glamorous. It’s the part of farm water work nobody sees in the finished photos, the seasonal maintenance that decides whether two-year-old infrastructure still does its job this year. Built once doesn’t mean done. It means due for a check.

Want more of what’s actually happening on the land? Letters from the Farm is where it all gets documented first.

Link in bio.

06/07/2026

Bitter melon was the vegetable none of us asked for as kids. Someone’s mother swore it was good for you, someone’s grandmother swore by it for something else entirely, and every plate came with a small negotiation.

In the PT kitchen, we finally stopped fighting the bitterness and started cooking with it. Goya champuru, stir-fried with egg, a little pork or tofu, and enough heat to let the bitterness sit alongside everything else instead of against it. Ours came straight off the farm, in season right now.

Some flavours take a few decades to make sense.

This one finally did.

We send a recipe like this out once a month in the newsletter, along with what’s actually happening on the farm and the table. Sign up and it’ll be the first place the August supper club details land too.

Link in bio.

04/07/2026

Everyone pictures slow living as calm.

Linen, soft light, a cup of tea in the garden.

Fewer people picture the 6 a.m. water system failure, or being exhausted and sunburnt with four things still left to do before dark.

Building this life has been the least slow thing I have ever done.

Slow living is not the absence of effort. It is what is left after the effort has been done properly.

The calm people see is the result, not the process.

And we are still very much in the process.

Most days, still 🙂.

03/07/2026

We poured water onto a patch of the farm and watched it just sit there. Move sideways. Pool in the wrong place. Not sink in.

That’s compacted soil, and it’s a different problem from dry soil. Dry soil wants water. Compacted soil physically cannot take it in, even when the water is right there in front of it.

Here’s what’s actually happening underground. Healthy soil has structure, tiny air pockets and channels built up by organic matter, root systems, and microbial activity, that let water move down through it. When soil gets compacted, walked on, dried out repeatedly, stripped of organic matter, those channels collapse. The surface seals up. Water that lands on it has nowhere to go but sideways, which is runoff.

This matters most right before monsoon. A good monsoon can still fail a farm if the ground underneath it can’t absorb what falls. The rain comes, runs off the hardest patches, and the farm ends up no better off than before, sometimes worse, because runoff also carries topsoil away with it.

So this is what monsoon prep actually looks like for us right now: not just waiting for rain, but rebuilding the soil’s ability to receive it. We’re working gobar khaad and other organic matter into the hardest patches, mulching to protect the surface from resealing, and loosening the top layer gradually rather than tilling it all at once, which can actually make compaction worse.

We’re watching how each patch responds before deciding the next move. Some sections are absorbing better already. Others need more time.

This is the same water and soil work behind everything else we grow here, and part of why the farm has slowly built toward real water self-sufficiency over the past few seasons.

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