Food

  • Cuisines and Cultures: In Conversation with Naomi Duguid
  • Chef Vikramjit Roy

    Can modern Indian chefs change the way we perceive and experience food in restaurants?...

  • Chef Joel Basumatari

    The bar at the historic Pinewood Hotel in Shillong, Meghalaya...

  • The Silkworm Café

    Kong Plantina Mujai and I sit in bright sunshine with a pair of young Mei-Ramew...

  • Eating Our Way Into The 21st Century

    The weaver ant chutney comes first. There is no shock of multiple limbs, eyes and...

  • The South On A Plate

    Vittorio Greco Italian Master Chef at Ottimo, ITC Gardenia ...

  • The South On A Plate

    A fruit that has been around for over 20 million years floats hundreds of nautical ...

  • Crescent City Flavours

    It takes New Orleans to show you just how fashionable ‘old-fashioned’ can be...

  • The Belly of a City

    Black and white cookies; chocolate-coated pretzels with sea salt; a mobile garden of sunflowers...

  • Other Lessons In Food History

    On a mild, late winter morning, I stood beside a small food cart at Patterghati, in Hyderabad...

  • Back To The Future

    There’s a distinct element of time –travel involved in dining at Gaggan Anand’s...

  • Food Pilgrimages

    With the continuing trend of more and more brilliant young chefs creating restaurants of...

  • The Actress, The Chef and Madhur Jaffrey

    “ I was hijacked into...

  • Many Nomas

    By the time I received my copy of Noma, Time and Space in Nordic Cooking,...

  • Seduced by Spice

    Imagine a kitchen bereft of spice. A life without that round masala dabba, a painters...

  • Dark Pleasures

    'Diabolical Hell Brew'. 'Black Wine'. 'The Devils' Brew'. The arrival of coffee, dark, silky...

  • The Gourmet Experience

    Why do we chase the epicurean experience? The truth is, that the gourmet...

  • The Indian Epicure

    The 10th century gourmet and bon vivant, Chalukyan King Somesvara III...

  • Heavenly Pursuits

    Long before the cacao rich, exotically flavoured Valrohnas, Scharffen...

  • A Risotto Moment

    At this part of the year the sun shifts south and comes slanting in at a particular...

  • Star Grazing

    On the last night of 2011, I found myself presented with the best meal of the entire..

  • Tiffin Time

    The venerable Mavalli Tiffin Rooms, pure vegetarian, would blanch at the...

  • Trading Flavours

    Abida Rasheed and I quickly discover that we share twin passions for food and...

  • Still Crazy After All These Years

    "Cookbooks," declared Janet Street- Porter famously, "are the new porn."...

  • Charmaine Solomon

    Charmaine Solomon is the author of the classic Complete Asian Cookbook...

  • Cooking the Chez Panisse Way

    Art, recipes, cooking and the story of a restaurant are all intertwined in the multiple...

  • Bonjour, Pondichéry

    In June of this year I received a beautiful gift in the post from a friend...

  • At Chez Panisse

    How is it possible for a restaurant to capture and hold the imagination of the world...

  • Learning Japanese

    Captivated like so many others, by the beauty, artistry and perfection of Japanese ...

  • Mad About Mackerel

    What's not to like about the mackerel? An excellent swimmer, sleek and stripy, it..

  • Hyderabadi Renaissance

    In Hyderabad, you collide with history everywhere, especially at mealtimes...

  • Shades of Terracotta

    Monday through Friday, it's hard to get a table at Terracotta. On weekends...