welwyn garden city

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From Plot to Pickle: Growing Mooli on the Allotment

Woman holding fresh purple Indian vegetable (mollie) in allotment garden, with jar of homemade pickle on table.

This spring I’ve been growing mooli, a type of radish that’s used often in Asian cooking, it’s been thriving — and I’m so pleased with the results!

Harvesting it felt like such a quiet joy, and as soon as I picked a few, I knew I wanted to turn them into something special. So I made a small batch of spicy homemade pickle — something I grew up eating, and still love deeply.

For me, this whole process feels like an extension of yoga — tending to something with patience, connecting with the seasons, and using my hands with intention. Just like time on the mat, growing and preparing food can be a moving meditation.

I’ll be posting the full recipe for the pickle soon, so check back if you’re curious to try it yourself 🌿

With love, Smitha

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Strength and Stillness: Supported Headstand with Bettina

Student practicing supported headstand (Salamba Śīrṣāsana) at the wall with legs fully extended and forearms on blocks.

Here’s a beautiful moment from this week’s class — my student Bettina holding a supported Salamba Śīrṣāsana (Headstand) with grace and quiet strength.

We built up to this shape slowly, first working with a tucked position and using cork blocks under the forearms to support the shoulders. From there, Bettina extended her legs upward with calm focus, staying connected to her breath throughout.

This pose isn’t about performing — it’s about:

  • grounding through your foundation
  • lifting with softness
  • and finding a sense of stillness even when upside down

Headstands can feel intimidating, but when approached mindfully and with the right props, they become accessible, safe, and even joyful.

If you’re curious about inversions — or want to learn how to support your neck and shoulders properly — join me in a class or book a 1:1 session. You don’t need to get upside down to benefit.

See you on the mat!

Smitha

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Gentle Yoga: A Supportive Approach for Every Body

This is one of my students, Chris, demonstrating a gentle, supported variation of Downward-Facing Dog (Adho Mukha Svanasana). We’ve used blocks under his hands, feet, and forehead to create a version of the pose that supports rest and ease—perfect for those working with tightness, fatigue, or simply wanting a more grounding experience.

In my classes, you’ll always find options to adapt the practice to your body. Yoga isn’t about forcing or pushing—it’s about meeting yourself where you are, with kindness.

My approach includes:

• Accessible yoga for all levels and abilities

• A welcoming, inclusive atmosphere

• Skillful use of props to support your body

• Gentle, mindful movement and breath awarenes

If you’re curious about yoga but worried you won’t “fit in,” this space is for you. Everyone is welcome.

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A sacred spot of devotion, where lord Rama and Sita once drank water

Standing at this sacred spot, where Lord Rama and Sita are believed to have once quenched their thirst, I felt a deep sense of reverence and connection. As a yoga teacher, I often speak about grounding ourselves in the present moment, and here, with the vast ocean stretching beyond, I was reminded of the power of devotion, surrender, and faith. Just as yoga teaches us to flow with life’s currents, this place carries the energy of an ancient journey, one of resilience, purpose, and divine alignment. This experience continues to inspire my practice, bringing depth and meaning to the teachings I share in Welwyn Garden City.

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Blessed to visit the sacred Rameshwaram Temple in Tamil Nadu, India, a symbol of devotion and spiritual energy

Visiting Rameshwaram Temple was a deeply moving experience for me. As a yoga teacher, I am always drawn to places of profound spiritual energy, and stepping into this sacred space felt like entering another realm. Walking through the temple’s ancient corridors, surrounded by intricate carvings and centuries of devotion, I felt a deep sense of stillness, a reminder that yoga is not just about movement but about connection, presence, and something greater than ourselves. This journey has inspired my teachings, bringing the essence of ancient wisdom into my yoga practice in Welwyn Garden City.

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Post-Yoga South Indian Thali: Nourishing Plant-Based Meal with a Yoga Student

Yoga student enjoying a South Indian Thali meal after class, prepared with fresh vegetables from Smitha’s allotment in Welwyn Garden City.

In my free time, I love sharing homemade meals prepared with fresh vegetables from my allotment. If you haven’t already, check out my previous post for a simple, nutritious recipe using seasonal produce. Stay tuned for more delicious plant-based recipes coming soon!

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Nourish Your Body: South Indian Allotment Recipe with Homegrown Chillies for Yoga Students

Freshly picked organic chillies from my allotment greenhouse, used in a South Indian-inspired plant-based recipe, perfect for yoga students seeking healthy, nourishing meals.

As a yoga teacher and allotment enthusiast, I love bringing fresh, organic produce into my kitchen. This simple, nourishing recipe uses chillies from my small greenhouse and other vegetables from my allotment to create a delicious, plant-based meal. After a deep yoga practice, it’s important to refuel your body with wholesome, balanced meals, and this South Indian-inspired sambar is perfect for that.

Ingredients:

•   2 medium-sized potatoes (from the allotment), peeled and chopped
•   3-4 green tomatoes (from the allotment), chopped
•   2 large onions (from the allotment), sliced
•   2-3 fresh chilies (from the allotment greenhouse), slit lengthwise
•   A handful of green beans (from the allotment), chopped
•   1 cup yellow lentils (toor dal)
•   1 tablespoon tamarind paste
•   1 teaspoon turmeric powder
•   1 tablespoon sambar powder
•   1 teaspoon mustard seeds
•   A few curry leaves
•   2 tablespoons oil or ghee
•   Salt to taste
•   Fresh coriander leaves for garnish

Instructions:

1.  Rinse and cook the lentils in water until soft, then mash them and set aside.
2.  In a large pot, heat the oil or ghee and add mustard seeds. Once they start to splutter, add curry leaves.
3.  Add the onions, green beans, potatoes, and chilies, and sauté for a few minutes.
4.  Add the chopped green tomatoes and cook until softened.
5.  Mix in the turmeric powder, sambar powder, and tamarind paste. Stir well.
6.  Add the cooked lentils to the vegetable mixture, along with enough water to reach your desired consistency.
7.  Season with salt and let the sambar simmer for 10-15 minutes to let the flavors meld together.
8.  Garnish with fresh coriander leaves and serve hot with rice or dosa.

By using the fresh vegetables I grow in my allotment, I get to enjoy healthy, locally-sourced meals that nourish both body and soul.

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From My Allotment to Your Table: Indian-Inspired Recipes Using British Produce

Collecting vegetables from the allotment near my yoga studio, welwyn garden city, Hertfordshire

When I’m not teaching yoga, I love spending time at my allotment near the studio in Welwyn Garden City. It’s where I find peace, tending to the earth and collecting fresh vegetables that I’ll later turn into flavorful, nourishing Indian dishes. Growing British produce that’s easy to cultivate has become a passion of mine, and I’m excited to share these simple, healthy recipes with you.

Soon, I’ll be publishing a series of recipes inspired by the vegetables I grow, blending British ingredients with Indian cooking traditions. These dishes are perfect for anyone looking to bring the best of both worlds to their kitchen. I can’t wait to share this journey from the garden to the plate with my students!