What’s in my Dabba? with Savannah Sachdev

No Bombay kitchen is complete without its Masala Dabba, a stainless-steel box, worn and battered, passed down through the generations. Each is as unique as its owner, full of most-favoured spices and many-varied stories within. In our ‘What’s In My Dabba?’ series, we get a glimpse into some of our friends’ kitchens, as they share the judicious spicing of their favourite dishes, along with hosting rituals, tips and stories. Delight awaits.

In this installment, we’re invited into influencer and runner Savannah Sachdev’s kitchen along with her mum Shyy, to cook up coveted Roti Rolls with Egg and Cabbage. Read on to learn why she and her brother battled to taste mum’s food first, which songs make the best cooking companions and her inharmonious relationship with chopping.

➻ What’s in your Masala Dabba?

I cook from my mum’s dabba. Inside, there are cumin seeds, mustard seeds, turmeric, chilli powder, coriander powder, garam masala and hing (asafoetida). Outside of her dabba, she has whole spices like cloves, cardamom, bay leaves and cinnamon sticks. And always fresh curry leaves in the fridge!

➻ Which spice are you reaching for most often while cooking?

Cumin, for sure.

➻ What are some of your earliest memories of cooking?

My brother and I would gather around my mum to taste whatever she was cooking. She’d often start preparing meals at 5am, so the smells would usually wake us up and get us excited for the day. We’d also decide who was her favourite child or in her good books, depending on who she’d let taste her food.

➻ What’s on the menu for us today, and why have you chosen this dish?

Today it’s simple and satisfying – Roti Rolls with Egg and Cabbage. It’s one of those meals that’s quick to pull together but always hits the spot. Find the recipe here.

➻ Can you give us your top tips for cooking with spices?

This comes straight from my mum, who says, I can ‘barely cook’. She tells me, ‘Always let the oil get hot before adding your spices – it really unlocks their flavour. And don’t be afraid to layer them. Spices aren’t just about heat. They add depth, warmth and story to your food.’

➻ How are you welcoming guests to the table?

With a good playlist – always! We used to always eat Roti Rolls with Egg and Cabbage for breakfast with ‘Waheguru Simran’ playing softly in the background, often by Bhai Joginder Singh Ji Riar. It set a calm, grounding tone.

➻ Can you tell us of a ritual that you swear by before hosting friends and family?

While my mum always lights a diya or candle before guests come and can be found sipping chai, I’m usually listening to an eclectic playlist and playing sous chef by chopping something that she needs. Note that this often comes with a telling off for doing said task wrong. (Even though we spend a lot of time in the kitchen together, it’s still so confusing to me!) I’m usually just the chopper, the plate decorator and the bringer of vibes – vital roles in any kitchen.