What’s not to like about the mackerel? An excellent swimmer, sleek and stripy, it cuts through seas with great ease. Firm-fleshed, full of flavour and..
Monday through Friday, it’s hard to get a table at Terracotta. On weekends, the pressure eases just a little, mainly because Bangaloreans head out of..
In Hyderabad, you collide with history everywhere, especially at mealtimes. Four centuries of recorded traditions, a heady mix of Mughal, Persian, Turkish, Arab Telangana and..
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…
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..
‘Diabolical Hell Brew’. ‘Black Wine’. ‘The Devils’ Brew’. The arrival of coffee, dark, silky, with its intoxicating aroma and invigorating properties sent the clergy of..
Captivated like so many others, by the beauty, artistry and perfection of Japanese cuisine, its uncompromising freshness of ingredients and oneness with the rhythm of..
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