Sonal Singh

An author, storyteller, and full-time observer of life’s glorious absurdities. I write humour-laced stories where chaos wears fluffy fur, emotions arrive uninvited, and middle-class Indian households become ecosystems of drama, love, and unsolicited advice. Armed with sarcasm, caffeine, and alarming emotional attachment to stray creatures, I believe compassion is less of a virtue and more of a lifestyle disorder. One that I embrace. When I’m not writing, I’m usually busy running a full-time HR consultancy business, rescuing animals, or trying to maintain dignity while being emotionally manipulated by my pets. Through my literary work, I try to blend humour with heart, celebrating the messy coexistence of humans and non-humans in modern urban India.

Jury for writing challenge by Chrysanthemum chronicles

  Chrysanthemum Chronicles is an international literary magazine that publishes poetry, prose, short stories, literary fiction, articles, illustrations, artwork or anything eclectic. Chrysanthemum Chronicles is also a Publishing House that homage works of fiction, prose, literary fiction and short stories.

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Jury for Beyond the Box writing challenge

Beyond the box is an online platform that is on a mission is to help children and budding writers unbox the joy of writing and develop love for the written word. Their vision is to empower children by encouraging them to own their thoughts and expression. They constantly strive to …

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Bacon wrapped baked chicken legs

The best thing about baking chicken is that it’s fast, easy and simply delicious. There are literally hundreds of recipes out there and the best part is that as an ingredient, chicken is really easy to work with. It adapts well to innumerable marinades and can be paired with a number of spices. In fact, each culture around the globe has its own way of baking this accommodating meat.

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Mashed potatoes

Now, potatoes have long since been considered a European staple. But, did you know that in reality they are a New World food and were introduced to Europe by Spanish explorers around 1536?

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Green pea soup

The traditional pea soup is actually the split pea soup which is made from the dried legume and not the fresh/frozen green pea. It is believed that the Greeks and Romans even cultivated this legume as far back as 500 to 400 BC and the vendors sold hot pea soup on the streets of Athens.

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Broccoli and spinach soup

Spinach is a green leafy vegetable loaded with nutrients and antioxidants that boasts some formidable connections to amaranth and also beets and quinoa. It is an excellent source of vitamins and minerals and is loaded with proteins and carbohydrates. Broccoli is a rich source of both fiber and protein.

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