In a conversation about the cuisine of Rajasthan, it’s impossible to ignore several centuries of Rajput history, or Chef Akshraj Jodha’s ancestry that stretches back..
Julia Komp interacts continuously with the team of chefs at Ottimo, ITC Gardenia, Bengaluru, issuing a steady stream of instructions, accentuated by emphatic nods and..
It was a conversation with a friend’s octogenarian mother — a conversation that wandered back and forth, expanded and contracted over a couple of visits..
Leaving behind the elegant sweep of the Venetian harbour and old lighthouse, we follow cobbled lanes winding down narrow streets, all golden stone, overhung with..
Writing about food has led to many unusual, enriching conversations, valuable friendships that I would never have made in the normal course of my life,..
“The pages were fragile, some of them torn. The recipes were hand written in Gurmukhi, and the measurements were mystifying. Some called for ‘masha‘ and..
Ritu Dalmia, chef-entrepreneur, currently in the process opening her eighth restaurant — her second in Milan — defies any easy compartmentalization. She opened the first..
Capital Flavours Contemporary Japanese Cuisine at Wasabi
The toro carpaccio of 24 hour cured fatty tuna belly, smoked in cherry wood, dressed with white miso, delicately showered with shaved white and black..
