Moody, melancholy landscapes, cold, rough weather, and unrelenting rain pounding on rooftops, the outline of the hills watered down under a wash of subdued blue..
Rice is the ultimate comfort food: reliable, unpretentious and always present on the table, I could not live without it. Sometimes, it turns into something..
Luscious, sweet, fragrant and seductive – I play out the mango season every year with Langras, Dasheris, Safedas, Chausas, Neelams, Alphonsos and all that the..
There’s a distinct element of time-travel involved in dining at Gaggan Anand’s Bangkok restaurant. One moment you are contemplating a translucent, futuristic orb that looks..
“ I was hijacked into the world of food without any planning,” says Madhur Jaffrey. The world famous cookery writer is in Bangalore, collecting material..
“Tlaquetzalli” – ‘precious thing’- is how the Aztecs referred to fine chocolate. Long before the cacao rich, exotically flavoured Valrohnas, Scharffen Bergers, Green and..
In June of this year I received a beautiful gift in the post from a friend, Lourdes Tirouvanziam-Louis, the author of Cuisine Traditionnelle de Pondichéry…
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