Slow Cooked is a collection of musings, ongoing projects, and the media I’m consuming; delivered every other week.
Hey there, I’m Vihan Shah, a photographer and filmmaker.
My work tracks my fascination in the banality of everyday life.
I’m interested in the intersection of technology and culture, motorsport, architecture, design, aviation, cooking, travel, straight lines in nature and lots more.
Slow Cooked began during the pandemic as a way to share my thoughts and the things I’m interested in. My hope is to be able to produce varied work under the banner of Slow Cooked, be it projects – like this small batch salsa roja I made and marketed, short films, photographic series, zines, the newsletter you're currently reading or anything else that may interest me.
Why ‘Slow Cooked’?
The name comes from the process of cooking food at low temperatures for long periods of time. Or the exact opposite of pressure cookers, which are known to speedily cook food.
It requires less energy, but asks that that energy be applied consistently, over time. This results in food that packs in nutrients and in doing so, amplifies flavour. It breaks down tough meats and vegetables; in this case, ideas, sometimes disjointed or not fully formed.
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You can find all the past issues here.
