“ 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…
Charmaine Solomon is the author of the classic Complete Asian Cookbook, which has sold over a million copies and been translated into several languages, now..
Art, recipes, cooking and the story of a restaurant are all intertwined in the multiple volumes from the Chez Panisse Cookery Library. In Vegetables, and..
With the continuing trend of more and more brilliant young chefs creating restaurants of distinctive character across the globe and tossing off virtuoso performances, the..
Since Coorgs hunted regularly, venison, wild boar, barking deer and several other kinds of wild game formed part of their diet. These meats were also..
Akki ottis can be adapted to breakfast, lunch or dinner. They are versatile, changing their character according to the accompaniments. At breakfast, they can be..
