Last year, ālë kummë, fragrant and substantial, poured in: tight buds, open caps, tall, short, every shape and size possible. I am obsessed with wild..
Dining Like A Nawab – Meet the Chef Nagendra Singh, Executive Chef, Taj Mahal Hotel, Lucknow
Chef Nagendra Singh, Executive Chef at the Taj Mahal Hotel, Lucknow, is a soft-spoken man who brings almost three decades of experience spread across various..
In the first decade of the 2000’s, the Taj West End, Bengaluru, with its celebrated, lush tropical plantings, heritage trees and colonial architecture was the..
Kodava Cuisine in The Bloomsbury Handbook of Indian Cuisine
If my blog has been a little quiet, it’s because I have been busy— directly or indirectly—working with food. The Bloomsbury Handbook of Indian Cuisine (Bloomsbury..
The instructions for cooking this pickle come from women who never knew recipes as we know them: detailed, involving descriptions, weights, measures and cooking times…
Excerpts from a monograph on Rekha Rao Hebbar Rekha engages with the contemporary world, but her painterly concerns are equally the problems of the newly..
In the paintings and drawings of Lalu Prasad Shaw, the line- unfaltering, tensile- speaks. The elegant, stylized portraits of men and women of the Bengali..
In one of the remarkable coincidences of history, two of the world’s iconic heritage hotels, born in modest circumstances of British colonial encounters in the..
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