Ice creams and chilled desserts continued to be something of a luxury and novelty in plantation homes for a long time after refrigeration became easily..
Plantation cooks belonged to a special tribe, now almost extinct. Eccentric, temperamental, usually drunk on arrack on market days, they had a distressing tendency to..
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..
Chef-Entrepreneur Abhijit Saha is the creative force behind Caperberry, Fava and most recently, Rock Salt, Indian Tapas Bar and Restaurant in Bangalore. The multiple-award winning..
The pages of Naomi Duguid’s latest cookbook, Taste of Persia, overflow with ingredients, flavours and dishes familiar to Indian readers and cooks: dried fenugreek leaves;..
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