A talented, confident new generation of Indian chefs is pushing the boundaries of Indian cuisine, presenting modern interpretations rooted in tradition to audiences across the..
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…
