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Anywhere, Anytime

Global

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Were travel, art, architecture, fashion, food and adventure meet. Founder and global adventurer Geren Lockhart was "Born Packed" when she started traveling at a young age and never stopped. This site follows along on her journey. 

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Filtering by Category: DINING

TULSI INDIAN WARUNG

Geren Lockhart

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TULSI WAS ONE OF OUR GO-TO SPOTS IN BALI. CHIC, CHEAP & DELICIOUS.

Tulsi is a Warung in Ubud, Bali. By definition a warung is a simple local restaurant. It is simple. Housed in a small quickly put together structure, serving straightforward Indian food from a menu that has only two entree options adding sides that are from what is fresh at the local farms and markets that day, choosing from dosa or roti for a set price that is a steal.  Add on a beverage from homemade Indian favorites like lassi or chai, and if you are smart, you will save room for the homemade Kulfi.

However just like most things that are simple yet truly well done when you take a deeper look you find there is more to the story. You are seated in a room that’s spacious and well designed, using local materials and modern details. The owners son who is responsible has an eye for design thus Tulsi's interior is superior to most warungs on the island. The room is anchored by an open kitchen peering out at you through shelves of neatly organized supplies. Details shine, from unique and creative tile moments to the use of recycled wine bottles as lighting fixtures you are left knowing that it’s all very considered.

Rani is the owner of Tulsi and is Indian by birth. She has called Australia home for the last few decades and in 2015, she made the full-time move to Ubud where she brought with her generations-old family recipes and a deep well of know-how when it comes to the foods of her homeland. Since Indian food isn’t a widespread option in Bali and spices are the most crucial component of the cuisine she’s often adventuring to Singapore’s Little India and the epic mega source Mustafa Center to gather the must have components. These dishes and condiments are not just slapped together quickly. Cooking is an all the time endeavor at Tulsi. It will be the many days of work that you taste when you have the food. You feel the choices to do it right. The selection of ingredients combined with doing things as they are done in India. It is not just good Indian for Bali; it is good Indian for anywhere.  

The food is where Tulsi shines. High quality dishes with just the right amount of complexity while remaining authentically Indian. Your meal is served on a metal tray cafeteria style. Despite the utilitarian delivery the dishes and condiments will have you oohing from the first bite to the last. It's comfort food and If you are anything like us you will be begging for a little more of this or that depending on the days offering. We loved Tulsi so much that we stole away from packing on our last day in Bali to make sure we got to have the experience one more time. After six weeks and countless wonderful meals, it speaks volumes that this was our last stop on the island.

Tulsi Warung Nyuh Kuning


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LOLITA EL BULLI STYLE

Geren Lockhart

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Meet Mauro Buffo, notable chef who's been in many of the best kitchens in the world. Most noteworthy were the four "courses" or seasons that he was a part of the team at El Bulli. I had the pleasure of having met Mauro through mutual friends in New York, and then a few years later embarking on what I like to call the insider foodie tour of Barcelona with him. We landed in Spain from different corners of the world and started the tour of Mauro's favorite spots inside and just outside Barcelona. Many of the team that Mauro was a part of at  El Bulli had since moved onto their own or other endeavors and we were able to partake of those new successes. My favorite Barcelonian was Albert Raurich who's place Dos Pallilos (two chopsticks) made for a real "situation" for me. Albert was at El Bulli in the beginning and stayed for well over a decade before stepping out on his own. I will be writing about our visit to El Bulli and our many meals at Dos Palillos soon, but for now it's a focus on Lolita, a perfect tapas spot formerly helmed by Albert Ferran and called Inopia. We were in town the weekend the switchover happened from Inopia to Lolita and yum is about the best way to sum it up. We sat down at a high bar along the wall and began ordering basically everything on the menu. A menu which is formed from a tight edit of heightened standard tapas fare, from ham to sardines to burgers all made differently with standout details added. The hot dogs are served with toy guns full of catchup which made for fun and good photos. The highlight of the night came when we literally ran into Albert Raurich as he was winding down from the service at Dos Palillos and joined us for cocktails and desert. He was heading to Lolita for a chill after work chef snack and an evening cocktail. I can admit that it felt like I was somehow privy to a life that I hadn't earned, but very much enjoyed being a part of. I suggest the Gin & Tonic which was all the two chef's drank and it's somewhat of a ceremony for them end of shift. Mauro currently makes food magic happen high up in the alps at the Vigilius Mountain Resort in Lana, Italy. 

Lolita


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