How much for matcha? Prices for the popular powdered tea soar due to global demand
The world’s fondness for matcha is about to be tested by steep price increases. Global demand for the powdered tea has skyrocketed around the world, fueled by consumer interest in its health benefits and by the bright green matcha lattes…
A Sindhi Soul Stuck in Spain
If a plate could tell tales, Omny Kitchen would be its Scheherazade. Helmed by the celebrity Chef Vicky Ratnami, Omny Kitchen feels like a cruise ship docked on dry land. The food reflects Ratnani’s three decades of experience with cruise…
To drink a secret brewed in secret
Evening settles over Phobjikha Valley like a silk shawl, its rolling meadows bathed in the quiet glow of the fading sun. Inside her snug homestay kitchen, Kumbu Lhamo tips a shallow wooden bowl, grinning into its cloudy depths. The sip…
Scotching all rumours
In the past decade, Indian single malt whiskies have emerged from under the shadow of Scotch to claim their place on the global stage—driven by a potent mix of innovative craftsmanship, climatic advantages, and international acclaim. Indian producers leverage the…
Not all processed foods are bad; Here’s what to look out for on food labels
NEW SOUTH WALES: If you follow wellness content on social media or in the news, you’ve probably heard that processed food is not just unhealthy, but can cause serious harm. Eating a diet dominated by highly processed foods means you’re…
Tempura with a twist at Japonico, in Gurugram where Japanese-European fusion comes alive
The robata menu features fresh seafood, tender meats, and seasonal vegetables like asparagus, pork belly, black cod, and lobster. While the main course focuses on fusion, the dessert selection leans towards global classics, featuring options like fluffy Japanese cheesecake and…
Kebabs, kunefe & more at Delhi’s Ophelia
A sweet ending Ophelia has partnered with Istanbul Baklava, a well-known sweet store in Lajpat Nagar, to curate a special dessert menu for the festival, ensuring an authentic taste of Turkish sweets. Unlike most places that use pre-made filo sheets,…
Southern Coast Meets Delhi at this Coastal Food Festival
Sourcing fresh produce is another challenge. “We’ve been committed to sustainability—not as a trend, but as a responsibility,” Semwal says. “We’ve partnered with vendors who bring in crab and lobster from Thailand via Kolkata.” In a city as diverse as…
Naushy Mirza’s Delhi pop-up revives forgotten Lucknowi dishes
What Mirza brings to the table is nostalgia layered with comfort. “This is the food I grew up eating, so it carries that emotional weight,” she says. But not all recipes have survived. “My mother has forgotten a lot,” Naushy…
Craving Indonesian food? Head to Shangri-La Delhi’s food festival this weekend
At the pop-up, sambal appeared in dozens of variations, from the smoky Sambal Terasi with shrimp paste, to the Sambal Dabu Dabu from Manado in North Sulawesi, made with bird’s eye chillies, tomatoes and lime, or the fragrant Sambal Matah…
Qavalli Delhi’s Rivayat-e-Hind revives shared culinary heritage
Chef Siraj Ul Haq, Qavalli’s head chef, highlights dishes like the Peeli Mirch Chicken Tikka, Paneer Pasanda, and the Mutton Moongfali Kebab, made with tender mutton mince and coated in crushed peanut crumbs, the kebab is melt-in-the-mouth soft, rich, and nutty. “It’s a…
Sahil Sambhi's Latango brings Italian classics and European vibes to Delhi
Delhi’s dining scene is vibrant, and now restaurateur Sahil Sambhi of Japonico, Bawri, and Vietnom fame, has unveiled his latest venture, Latango, an all-day European bar in Nehru Place. It is conceived as a space to “bring the essence of…
Is your diet influencing your dreams? Here’s what researchers say about food and nightmares
MONTREAL: Have you ever wondered if a bizarre dream was caused by something you ate the night before? If so, you’re not alone. We all have strange or unsettling dreams now and then, and when we do, we want to…
Romancing the Mango: Chef Sadaf Hussain's mango-centric dinner at Bazm-e-Aam celebrates India’s beloved fruit
As monsoon clouds begin to hover over the capital, summer is slowly retreating. Despite the scorch of the past few weeks, there’s one thing Delhiites still await with childlike anticipation: mangoes. From Alphonso and Banginapalli (Safeda) to blushing Raspuri, mangoes…
Avocado, umami & Japanese simplicity
Japanese fine-dining spot Japonico — one of Gurugram’s buzziest new openings this year — is already making waves. Their latest menu refresh takes things up a notch, and avocado is having its main character moment. The updated spread leans into…
Inside Delhi Food Walks’ new Kasol-Manali series with Anubhav Sapra—from hemp cafés to siddu spots
The most memorable meal of the trip, according to Sapra, came on the way to Hampta Pass. “There’s a 40-year-old dhaba called Kalzang Dhaba, started by a man named Kalzang and now run by his daughter-in-law,” he shares. There, Sapra…
Rainy day Ramen fix: OKO's festival brings the best of Asia's flavors to one table
As monsoon broods over the skies, OKO at The LaLiT New Delhi, known for its authentic Chinese, Japanese, and Thai offerings, is now tapping into the rainy mood with a dedicated Ramen Festival, thoughtfully curated by chef de cuisine Manish…
Say cheese!
Rooted in the time-honoured Neapolitan techniques, obsessive sourcing and joy of sharing authentic food, Bengaluru’s Serious Slice offers a perfect ode to Naples with its delish fare. Food: The open-kitchen restaurant focuses on slow cooking, (72-hour fermented dough, slow-browned butter)…
A veggie paradise of taste
Perched amidst the verdant embrace of Timbertales Luxury Resort in Coorg, Twisted Basil stands out as a feast for both the eyes and the palate—a pure‑vegetarian sanctuary where plant‑based cuisine is elevated to an art. If you are looking for an…
High tea with hints of the empire at Kochi’s Brunton Boatyard
While going through the list of herbal and infused teas on offer, Naveen treated me with raisin scones. With each bite of this buttery, tender, and crumbly treat, one sees heaven! These are best had with a generous dollop of…
Menu of magical memories
Can Sadhya—the quintessential Kerala meal with 24-28 dishes—be compressed into a bite-sized delight? While most would say, not possible, “why not”, thought chef Himanshu Saini. At his Dubai restaurant Tresind Studio, he did just that. There are layers of grilled…
Bot Appétit
When Yatin Vrachhia moved to Bengaluru with his wife, he faced a common urban lifestyle dilemma: long work hours, little energy to cook, and a market flooded with unhealthy food options. But where most saw inconvenience, Vrachhia saw a technological…
Food for thought
It is not just AIDS. Jaipur-based Café Vitthal’s founder Ashish Vitthal, says it isn’t easy to run operations with differently abled people on board. “I have been running this cafe for the past 10 years. It started when I saw…
Whisky Day: A toast to ‘uisce beatha’
Love or hate her, but you cannot deny the timeless appeal of whisky. Once seen as the stoic companion to leather chairs and smoky rooms, this spirit has shed its old cliches. Today, whisky is as much at home in…
Marwar meets the world
Perched against the backdrop of the Aravalli range, Taraksh—Sanskrit for ‘starry-eyed’—stands as the culinary home of Sayaji Udaipur resort. The restaurant pays homage to Rajasthan’s rich artisanal legacy. With over two decades of experience, its Executive Chef Rajendra Singh blends…
For those flirty days
Scarlett House is perched in a quiet bylane tucked away from the cacophony of Bandra’s bustling markets. Malaika Arora’s first hospitality venture along with son Arhaan, the restaurant is nestled inside a 90-year-old Portuguese bungalow in Pali Village in Mumbai…
A peek inside pistachio shells
Making and production In 2022, the US emerged as the world’s largest pistachio producer with nearly 4,00,070 metric tonnes, majorly from California, followed by Iran (2,41,669 metric tonnes) and Turkey (2,39,289 metric tonnes). The trio contributed roughly 88 per cent…
Savour the seaside
Perched above the golden sands of Anjuna Beach, Jolene By The Sea is more than a destination—it’s a feeling, an ode to indulgence and aesthetic living. Co-founded by Amrita Arora and Shakeel Ladak, the restaurant blends Goa’s free-spirited charm with…
Japan on the table
That realisation led Kumar to creating Gingko. While the establishment offers approachable Japanese cuisine—ramen, karaage, sushi, gyoza—designed for both first-timers and familiar palates, it is the lesser-known aji fry (panko-breaded horse mackerel), that are the game changers. “People may come…
Chakka Alias Jackie!
Fruits with powerful fragrances have a unique way of connecting with our brains, evoking memories and sensations. Even sans their physical presence, the thought of their fragrance or the texture we feel when devouring them is enough to stir a…
Punjabi heaven
Comforted by an old-school charm, Ikk Panjab serenades you with rustic dishes of yore. This is not a place if you are looking for chicken tangdi and butter chicken (though they do have it on the menu), rather visit here…
Livin’ la Vida Roca
As Josep puts it, “We are a family which loves to share the joy of good food and good wine.” The tasting menu, a tapestry of local Catalonian ingredients intertwined with the brothers’ avant-garde techniques, unfolds like a curated wonder….
The AI has It
Daredevilry in dining marks a dramatic upswing in experientials, wooing savvy travellers through a stunning mix of 3D dining and AI-powered specials. Forget molecular gastronomy, zany dining experiences are winning tummies the world over. The dancing holograms at Zenon swing…
![[RECIPES] ‘Chill’ food to beat the Summer heat](https://media.assettype.com/newindianexpress/2025-03-14/68xjrilc/DRINK-1055047.JPG?rect=0,126,3291,1728&w=1200&ar=40:21&auto=format,compress&ogImage=true&mode=crop&enlarge=true&overlay=false&overlay_position=bottom&overlay_width=100 "[RECIPES] ‘Chill’ food to beat the Summer heat")
[RECIPES] ‘Chill’ food to beat the Summer heat
Across regions and religions Deepa G, an assistant professor of history at CAS College Madayi in Kannur, highlights how food preferences during the summer varied regionally. In many parts of Kerala, summer beverages are as diverse as the foods. “A…
Sip and savour
The new menu at Byg Brewski is a treat for all those who crave for global flavours with freshly crafted beers. Food: The extensive menu with an array of starters is quite massive so be prepared for an overload. The…
Tokyo Meets Dubai
Zesty tataki, plump dim sum, and sleek interiors set the mood. Founder Sahil Sambhi balances fine dining and spirited revelry transforming a former Gurugram office into a minimalist haven with Freddy Birdy’s touch. Food: Vegetarians will appreciate the smoky paprika-brushed…
Not Just Vindaloo by the Bay
Vibrant, like the setting sun, speckled with mustard seeds and fragrant with the aroma of coconut, the ambadyache sasav/ross is a revelation, a sweet and sour mixture of coconut, hog plum and mustard seeds. It is easily one of the…
Savouring the Spanish Delight
Goa is vibrant all year round and so is the culinary scene there. The ever-happening city welcomes a new gem with Nora’s Cantina. It is the signature restaurant at the newly launched Novotel Goa Panjim. The lit and lively space…
Olive It or Not
Making olive oil is difficult, one has to put their nose to the grindstone. Traditional farmers take a long pole to shake the tree and collect the fallen olives in plastic sheets or nets. “During the harvest season we work…
Absolutely Smashing!
Once considered diner staples, burgers are now canvases for global reinvention, with chefs tapping into childhood memories and fast-food nostalgia. The smash burger’s renaissance is a story of creativity meeting culinary tradition. A burger patty that’s pressed flat on a…
Hitting the Bullseye
The Tham brothers, Ryan and Keenan, take their most delicious Asian food format in KOKO to the city of Nizams. Hyderabad’s fascinatingly complex cosmopolitan palate is ready to do justice to the prized restaurant that rules the Mumbai and Bengaluru…
Hitting the bullseye
The Tham brothers, Ryan and Keenan, take their most delicious Asian food format in KOKO to the city of Nizams. Hyderabad’s fascinatingly complex cosmopolitan palate is ready to do justice to the prized restaurant that rules the Mumbai and Bengaluru…
Absolutely Smashing!
Once considered diner staples, burgers are now canvases for global reinvention, with chefs tapping into childhood memories and fast-food nostalgia. The smash burger’s renaissance is a story of creativity meeting culinary tradition. A burger patty that’s pressed flat on a…
Things you didn’t know about chikoo
The different names of this tropical fruit are a real tongue twister – Manilkara zapota, sapodilla, chicozapote, naseberry, nispero, soapapple, sapota and last but not least, chikoo or chico. With so many names, it’s almost as if the fruit itself…
Flavours of Fusion
Celebrated for his seamless blend of French culinary techniques with Indian flavours, renowned Chef Priyam Chatterjee recently unveiled a nine course whisky-paired menu in Bengaluru, redefining the landscape of contemporary gastronomy. This culinary experience, titled L’Enfant Sauvage, took place at…
Bangkok to Gurugram, chef Garima Arora’s venture a homecoming masterpiece
Banng, chef Garima Arora’s first Indian venture, brings Bangkok to Gurugram with bold Thai flavours. The Michelin-starred chef combines nostalgia and spice in a vibrant restaurant led by her Gaa protégé, Manav Khanna. Food: Chef Arora rewrites the rules of…
Danish the way to do it
Think Denmark, think Danish pastries. Buttery, flaky, light-as-air, a Danish is a multilayered, laminated sweet pastry in the viennoiserie tradition. Typically pigeonholed into a small slot across the world, a Danish pastry seems synonymous with the custard-filled spandauer—a staple at…
Canvas and cuisine
Damien Hirst’s Cherry Blossom prints greet you as soon as you step out of the elevator. Inside, works by Sameer Kulavoor, Takashi Murakami, and Jennifer Guidi grace the walls while the alcove seating is adorned with Rana Begum’s spray paint…
What’s in A name?
In my childhood, I always wondered why the chole that we made at home was called ‘Pindi chole’ in restaurants. It was the usual, smaller-sized Kabuli chana in a spice mix that was very similar to the ones that we…
Down the eat street in Sri Lanka
Step into any modest kitchen in Sri Lanka and you will find the traditional, local ingredients meeting the artful mastery of time-honoured techniques. The scent of cinnamon, black pepper fills the air with the usage of coconut, almost like a…
Pasta palate
Say hello to the new restaurant that celebrates native culture with its handmade pasta and other traditional delicacies even as it doffs its hat to South Italy’s rich gastronomic traditions. The menu is curated by renowned Chef Piccinno Vito from…
The celebrity baker to Bollywood and beyond
Her 11 cloud kitchens across Mumbai are abundant with luscious, artisanal, seasonal, strawberry cakes this holiday season—with moist layers, and in stunning shapes—as Bunty Mahajan, the celebrity baker to Bollywood and beyond, busily lights up candles on the birthday cake…
Hits and misses
The six-year-old brand that has successfully built a loyal following in Delhi-NCR, is not scared of charting a new course. Its recent outings in Gurugram and Khan Market, prove as much, as the restaurant scores points with new additions to…
The flavourful legacy that lives on
Even after 77 years of Independence, royalty retains its cachet in India. Especially, the food. Bhopal’s legacy, spanning 250 years, is deeply tied to its Begums and Nawabs. The Nawabs, often on the move, favoured simple, wild-game dishes like Jungli…
Market on the sands
Soaking in the sights, sounds and smells of the food markets of Galle, a charming European-style city in southern Sri Lanka, is immersive. The Rathgama Wella Fish Market sprawled along the beach, is a whirligig of activity at 6 am….
Boya: An eatery for the love of the sea
In a world where there are restaurants opening and closing faster than you can say artichoke, it’s a pleasure to find a cozy, yet classy place that wins the heart with each bite. Bhawya Sahu, a new entrant on the…
Coffee, Coorg and avocado
The journey from Bengaluru to Coorg is for photo albums. You are likely to spot elephants and other animals if you get lucky. The travel time of seven hours takes you through the Western Ghats, where you also cross Ramanagara,…
Bhawya Sahu: An eatery for the love of the sea
In a world where there are restaurants opening and closing faster than you can say artichoke, it’s a pleasure to find a cozy, yet classy place that wins the heart with each bite. Bhawya Sahu, a new entrant on the…
Recipes of the heart and home
Ask him about his favourite local Omani dish and he promptly says, “Shuwa, a slow cooked Omani goat or lamb dish. Its slow-cooked tenderness reminds me of Indian slow-cooking traditions. I also love the halwa.” While shuwa or other Omani…
Cocktail custodians
Bars in Goa are no longer content with just serving the usual cocktails. The drinks have to be innovative and memorable. Bonus points if they make for good Instagram pictures. At Goa’s newest bar, The Lab at Amaraanth, Pankaj Balachandran…
Many avatars of the diva of flavours
Ritu Dalmia is the grand dame of Italian haute cuisine in India. DIVA, opened at the tun of the 21st century. It was the first serious standalone Italian restaurant in Delhi and the place to be seen with a forkful…
High on past, mixing with present
Sixteen33’s menu takes celebrating local to an even more microscopic level. For instance, the Ranwar extols the fact that over four centuries ago, this tiny village was surrounded by paddy fields. Oshtori’s cocktail features the indigenous Indrayani rice liqueur, gin,…
Vino, vidi, vici in the mountains
Michael Juergens was pleasantly surprised when he went to Bhutan to run a marathon. “I was taken aback to see how fertile the valleys were. So I naturally assumed the country had wineries,” recalls the senior partner at Deloitte and…
A rosy affair
A rose by any other name is supposed to smell as sweet. It holds true for this cosy café in South Delhi. Run by a mother-daughter team, the Rose café has an unforgettable vintage vibe to it. Co-owner Tarini Ahuja…
Packing for a train journey
Perched beside curved glass windows, we spoke with Nitin Lochab, general manager, operations, Aroon Food Services Pvt Ltd — the company which built the restaurant. “This is a discarded rail coach that we obtained as part of a government tender….
Making peace with a truant river
Imagine an extended Walden Pond set in the Kerala idyll and you have Moozhikulam Sala, a pastoral housing colony for city people 28 km from Kochi in Kerala. As a mixed metaphor, one of the first things to catch your…
Hearty and wholesome
Born in Barcelona in 2010 as Cup & Cake and rebranded to Brunch & Cake in 2012, the brand underwent a wave of global expansion in 2019 to have 19 restaurants across Spain, Dubai, Bahrain, and Egypt. The award-winning restaurant…
Aurangabad: The gully gourmet’s heirloom recipes
Food is ubiquitous in Aurangabad. Famous for its exquisite, centuries-old, rock-cut temples, sculptures and paintings of the UNESCO-endorsed Ellora and Ajanta Caves, the city is also a gastronomic haven. Mughlai? Check. Arabic? Check. Nizami/Marathwada? Check, check. Much of this culinary…
Ekaa: Desi-style dive bar
The concoctions from the bar bring in Swadeshi Sips, a banger spin on Indian liquors, and the tequila-powered Lallantop with bel leaves. Niyati’s father and his friends in Kolkata, in the ‘80s, went to a tiny shop in Tangra to…
Matters of Red, White in Britain
British wine seems to be a bit of a joke, but the English are no stranger to making wine. Today say wine and you think France, Italy, or Spain. But, winemaking in the British Isles is as old as the…
Sweet and Shapely
From Bento modak cakes to lachha rabdi or gulab jamun cheesecake to jalebi caviar the sugar darlings this festive season are flooring tastebuds. Aditi Dugar, founder-director, Urban Gourmet India, is raising the bar by bringing out artfully crafted floral jelly…
Hunting in Nature’s Garden of Edibles
“We brought out a field guide, Chasing Soppu, in September 2022, which people could use to see which greens are foraged in Bengaluru,” says Mundoli. She became interested in urban foraging in 2013 when she began working in urban ecology:…
DIY on Asian griddles
Going out to eat in Japan is a pantomime. Visit an authentic Japanese okonomiyaki restaurant; here actions speak more than words. An okonomiyaki (Japanese pancake) course begins with asssorted bowls of ingredients like shredded cabbage (the Hiroshima version has par-boiled…
From Dubai, with love
Avatara opened in Dubai in early 2022 and bagged a Michelin star within a year, the only vegetarian Indian restaurant in the world to do it in style. It has now opened in Mumbai with an updated tasting menu that…
The shroom boom
Health and Flavour: Proper seasoning, aromatics, and a balance of flavours, with a touch of fat to finish, can create a rich and satisfying dish. “In our Mushroom Toast recipe, we use button mushrooms, shiitake, enoki, king oyster and elm…
Fun and fantastical with food theatrics
Chef Sarfaraz Ahmed’s skilful food artistry splashes out in an informal yet jaw-dropping melee of flavours. Think food theatrics with a delicious global twist in the Mumbai edition of the Dubai Michelin-starred Carnival by Tresind. Food: The Chaat sundae is…
The monsoon’s sweetest by the sea
In Goan homes, a sweet ritual is practised on the first of August every year. People begin the month by eating something sweet, typically made with coconut and madachem godd (black palm jaggery)—a mixture called godd chunn. It contains two…
The Malayali on a high in Poland
Now that he had the perfect recipe, he needed a name. “What better name than ‘Malayali’?” chuckles Nallur, who grew up in Palakkad, Kerala. He earned his BCom degree from the Government Arts and Science College in Meenchanda, Kozhikode in…
Wrap and roll in Prague
The whiff of cinnamon and freshly baked bread tantalises the senses while walking down the Golden Lane in Prague. The seductive aroma is emanating from the unassuming window of a bakery. The woman behind the counter is rolling a fat…
A glassy affair
Mist swirling around tops of lush green mountains and rain-drenched streets provide a picturesque backdrop for the recently-launched Fiori in Lonavala. The restaurant is a welcome addition to the hilly neighbourhood, where founder-siblings Suraj and Sanskriti Gupta serve comforting European…
Turning over a new leaf
Not sure if you’ve noticed, but the leaves have begun sporting an ochre hue, the winds are getting cooler, and the sun gentler. The shift in the season is evident, especially along some of Delhi’s most beautiful roads. The festivities…
Spoilt for choice in split
A few streets away, in the heart of the Old Town is another landmark: Ribarnica or the fish market. Set up in an old building, the first thing to notice is the absence of flies (owing to nearby sulphur spas)….
Deliciously vintage
Step into the vibrant world of heirloom tomatoes, where each fruit carries a story as rich as its flavours. Rooted in tradition, farmers select the juiciest, sweetest, and most colourful tomatoes each season, harvesting and saving their seeds to plant…
Sands, scents and sensibility
In the endless sands of the Thar desert which spans 2,00,000 sq km across India and Pakistan, the monsoon is a harbinger of revival. Langa musicians sing songs welcoming the meh, or the desert rain. It rejuvenates peacocks that dance…
Culinary seaman on top of the world
It is simply impossible to separate the chef from the artist when it comes to the Michelin-starred Virgilio Martinez—Peru’s de facto culinary ambassador, whose restaurant Central, in Lima, was judged the ‘World’s Best Restaurant 2023’, sponsored by S Pellegrino and…
A city for fun-gi
I’m a fun-gi’ is embroidered in blazing red on a lime green mushroom-shaped hat; ‘You’re as cute as a button’, reads a greeting card with the image of a button mushroom; ‘Shroom-shroom’ is emblazoned on a toy car… all these…
A plate less ordinary
Think Rajasthani cuisine and dal baati, churma, laal maas, safed maas, come to mind. In touristy places like Jaipur, Jodhpur, and Udaipur, restaurant menus often feature these popular dishes. However, they highlight only a fraction of the region’s culinary heritage….
Betting on the bold flavours of Buckwheat
Perfect texture To make a great buckwheat dish, cooking it the right way is key. The grain takes a bit longer to cook compared to other grains. “Start by rinsing it to remove any dust or bitterness. Then, cook it…
A Platter you cannot refuse
If you are a regular at Delhi’s Lodhi colony, rejoice! There’s a new player in town—Dos—that gives your old favourites from across the globe—sometimes also your biggest rejects—an unexpected spin, making them as easy on the tummy as they are…
An ode to Lorelai Gilmore and her favourite brew
Another Bangalorean Harshitha Venkatraman’s favourite Lorelai Gilmore quote happens to be, “This is a jumbo coffee morning. I need coffee in an I.V.” Harshita opens up about how she has always grown around the smell of filter coffee at home,…
Willy Wonkas on a Roll
Creating chocolate is an interesting mix of art and science. Precise temperature management in tempering, and achieving ingredient harmony for texture and taste are crucial. So is artistic flair. A small band of chocolatiers today are taking the humble nibs…
Calm in a teacup
Sri Lanka is slowly becoming the traveller’s cup of tea again. After Covid-19 hit tourism, it is banking on its signature teas to bring travellers back. The Pekoe Trail, a 300-km walk through the central highlands is the enticement. The…
A rum affair with tiki cocktails
“Additionally, the Indian palate appreciates the balance of sweetness and complexity found in these cocktails,” believes Badh. Rum is a colonial hangover, pun intended, after the British officials started a distillery in Kasauli in Solan in Himachal Pradesh in 1855….
Don’t say just cheesesteak
Insta cuisine is eccentric at best and downright ridiculous at its worst. The ‘Everything is Cake’ trend is a beguiling social media trick of fantasy and reality: imagine you’re looking at a flower pot packed with mud and blooms in…
A 13-course journey in Mumbai’s Bandra
Décor: Cupped in toasted woody tones, and warm amber, the intimate restaurant brings in 12 teal hip seaters at the sole table, with an informal bar. The counter has been upcycled from a wooden bar top from The Bombay Canteen….
India’s gourmet pet food market booms as owners splurge on exotic treats
“There has been a significant increase in demand for gourmet pet food. Pet owners are treating their furry friends like family, since they have more disposable income to spend on their beloved wards. People are becoming savvier about pet nutrition,…
Dozens hospitalised in Moscow with rare food poisoning after eating salads ordered online
MOSCOW: A suspected outbreak of a rare and extremely dangerous food poisoning in Moscow left more than 120 people seeking medical help and at least 30 in intensive care, health officials said on Monday. The patients were admitted to hospital…
Discover little Tokyo on the Rhine: Düsseldorf’s Japanese enclave
With more than 8,000 Japanese residents, Düsseldorf has the largest Japanese community in Germany and the third largest in Europe after London and Paris. How come? In the 1950s, growing economic ties between Japan and Düsseldorf led to many Japanese…
‘Bengaluru ordered over 6 million burgers,’ says Swiggy
BENGALURU: Bengaluru ordered more than 6 million burgers over the past year, and has become the Burger Capital of India, says Swiggy. On the occasion of International Burger Day 2024, which falls on May 28, Swiggy has shared the latest…
Frozen assets
Often considered the “holy grail” of gourmet, French cuisine has a definite and strict set of rules that govern the flow of courses. For instance, in a multi-course meal, a palate cleanser—by way of frozen preparations like the granular ice…
From Welsh cakes to Glamorgan sausage: Exploring Wales' unique gastronomic heritage
The food explorer gets off the train, who has travelled from London to Cardiff in barely two hours, and is greeted by an affable, smiling woman at the platform. She says a quick Croeso (welcome) and hands over a paper…
Bulgur: A Mesopotamian mystery
Legends have forgotten legacies. Like for example the jewel of Middle Eastern cooking, bulgur. Loved by Chinese emperors and ancient Babylonians, this popular grain is made from durum wheat and is storming food correctness in fancy kichens with fancier chefs….
A journey of taste
Goa is where investion and innovation thrives. It is a tiny enclave of myriad habits and tastes, with food taking the prize. Like in Taupe, the latest addition to Assagao’s bustling neighbourhood. Conceived by the team behind the popular Titlie,…
Sanjay Thumma: The Chef of searches
The story goes that when Chef Sanjay Thumma’s mother was pregnant with him, she opened the lid of the biriyani pot and felt her water break. “She was rushed to the hospital and 15 minutes after that, I was born….
From war refuge to bed and breakfast: Unearthing Brno’s subterranean delights
It was once a bomb shelter. But on early winter mornings, 10-Z Bunker is where you go to find refuge from the cold, and a room for the night. 10-Z, after all, may have once been a refuge from the…
Japanese cocktails stir up a savory storm in city bars
A solo iceball clinks against the delicate glass as the bartender serves up the Japanese highball with frozen whiskey. Sake bombs and shochu sours have competition. Shiso leaves, pickled yuzu, and koji-cultured rice and more are making it to edgy…
Malvani cuisine: Spice, spice baby
Chef Dilip Bavkar expertly stirs and mixes the cashew apple curry with an overpowering aroma. It’s the ethereal setting that provides the extra magic. A Malvani cooking class on an airy gazebo overlooking the Arabian Sea at Coco Shambala in…
Devaras: The homecoming
Restaurants don’t always use traditional family recipes. But when the Devarsetty family opened Devaras in Dubai in July last year, humble Andhra home fare was their calling card. They have now opened their first outpost in India. Food: While the…
Utterly gheelicious
Chef Sarah Todd deftly splashes a generous spoonful of the intensely aromatic, caramel-hued fat every now and then over the slowly basting filet of pomfret. As the culinary executive and brand ambassador of The Sanctuary Bar & Kitchen in Anjuna,…
Elements of Taste
A mother and son walk into Erth Restaurant in Al Hosn in Abu Dhabi for lunch. They are just in time to occupy the last available table. While the boy enthusiastically narrates the happenings of school, his mother picks up…
The herbalcohol way
Call it the American cilantro, the desi dhaniya or the Bambaiyya kothmir, coriander is one herb that we can’t seem to get enough of. Displaying its versatility in a tangy chutney, as a zesty garnish sprinkled atop a myriad of…
Costly onion, tomato and potato make the thali dearer this year
The humble vegetarian thali, a staple for millions across India, has emerged as a villain in the life of the financially stressed, with its price going up by 7% in March. The culprits behind this gastronomic inflation? None other than…
Healthy indulgence
What better way to spread joy than by gifting healthy yet delicious chocolates? Akhil emphasises the importance of providing gifting options, stating, “We’ve introduced miniature versions of our chocolates, which are more visually appealing and convenient for gifting. They encapsulate…
An indulgent Iftar itinerary
CHENNAI : Samco With the theme, ‘fasting by day, feasting by night,’ Samco outlets across the city bring the best of Iftar delights. Ibrahim Siraj, one of the owners of the hotel says, “This year’s Iftar box contains water, juice,…
In Wonka’s wonderland
As you enter the Lindt Home of Chocolate in Zurich, Switzerland, be prepared to be awestruck by the sight of the world’s largest chocolate fountain. Standing tall at 30 ft, it showcases a cascading flow of chocolate, pouring into a…
Haleem Dil se…
HYDERABAD : Ramzan has now become synonymous with haleem as people enjoy and relish this food—rich in nourishment and exquisite in taste—providing a distinct experience for those fasting. Pista House has been quite popular for its haleem, a go-to place…
Households Waste 1 Billion Meals Daily, Exacerbating Global Hunger and Climate Change
As data collection has improved the true scale of the problem has become much clearer, said Clementine O’Connor from UNEP. “The more food waste you look for, the more that you find,” she told AFP. Billion meals binned The report…
The Art of Perfect Touchings with Drinks
Good bars usually have their signature bar snacks that are as much of a draw as the ambience of the place. These are generally regional specialities like the beef and fish preparation in Kerala. But the Toddy Shops in the…
Culinary aesthetics shape modern dining experience
The numbers count. “Many follow the rule of threes while plating a dish: like three garnishes, or three textures, or three colours. Placing the food to the left, or right plays up the drama,” explains Sangwan. “I go for odd…
How to haleem?
HYDERABAD: If you feel like you are stuck in Hyderabad for the next few days, whatever the reason — your visa got rejected, your onsite has been delayed forever, or life in general isn’t moving much — all this has…
The healing magic of clove
KOCHI: Cloves are one of the spices that are grown extensively in India. It’s a spice obtained from the dried unopened flower bud of the evergreen, medium-sized clove tree. When comes to cultivation, cloves require a high ambient atmospheric temperature…
This chef offers Japanese food with a Californian twist in Delhi
Inspired by the traditional izakaya restaurants in Japan, customers can embark on a journey to the buzzing alleyways of Tokyo. Chef Myers travels across Japan and a deep connection to its culinary heritage shines through in every dish. The menu…
Check out innovative creations India’s culinary scene embraces the seasonal fruit
Although we’re a few months out of the Christmas season, a few of its festive treats still linger around. And one of them is the Goan sweet ‘guava cheese’. In Goa, this halwa-like, translucent, red-hued sweet is made from the…
Fennel’s aromatic marvel elevates global cuisines and thrives in Northern India
But fennel’s appeal extends far beyond its cultivation habits. This herb has entrenched itself in culinary traditions worldwide, its leaves prized for their aromatic essence, often used in garnishing and featuring prominently in salads. From Italian sausages to pizza toppings,…
Fusion food at its finest
CHENNAI: Anglo-Indian cuisine is a heritage cuisine that is gradually disappearing from the food scene in recent days. This cuisine is a fusion food that developed primarily when the British ruled over India. A lot has been said about all…
Serving sumptuous suvai
CHENNAI: For the past two years, there has been a buzz during the Margazhi season. One made by the flavourful thanga thambalam that has had many a foodie throng the sabha canteen where Arusuvai Arasu caterers have set shop. With…
A Culinary Journey Through Delhi’s North East Delights
Though it may not be apparent on the surface, because after a while all Dilli-walas people talk and behave similarly, Delhi is probably the most cosmopolitan city in India. In its quest to become a “World City” from a “Walled…
South Indian ‘filter kaapi’ ranks second in list of 38 best coffees across the world
In the words of Lorelai Gilmore, “Coffee please, and a shot of cynicism,” which is pretty much how most adults function these days. People’s favourite brewed aromatic beverage known for its delicious bitter taste has been celebrated globally. Whether it’s…
The Buddha’s bowl
The world is going crazy trying to clamber out of the chub rut, gobbling up slimming exercises on Insta feeds (24-inch waist in two weeks). Intermittent fasting is gaining cult status, elbowing aside, rather unkindly, the keto catwalkers. Beneath the…
Bean there, brewed that
Did you know that Coorg is regarded as the coffee cup of India?” naturalist Bindu Shree asks the motley group of nine who have accompanied her on a breezy day at The Tamara Coorg for a plantation walk. A few…
Melon Mania
Nutritional benefit Watermelon has 92% water content and it keeps one refreshed and revitalised Loaded with Vitamin A and C, it strengthens immunity, improves vision and nourishes from within The lycopene content promotes healthy cholesterol levels and blood pressure Despite…
From soups & soaps to stimulants and stress-busters
KOCHI: Mint stands out as a versatile herb valued for its aromatic leaves and a multitude of applications. Though many varieties of mint are grown in different parts of India, spearmint, peppermint, and Japanese mint are the most commonly cultivated…
Melon Mania
Nutritional benefit Watermelon has 92% water content and it keeps one refreshed and revitalised Loaded with Vitamin A and C, it strengthens immunity, improves vision and nourishes from within The lycopene content promotes healthy cholesterol levels and blood pressure Despite…
Japan’s Culture Kare
Italian Connection One such culinary chimera that originated from the post-World War II era is the Itameshi style of cuisine. This unique culinary hybrid is responsible for intertwining the rich traditions of Japanese and Italian cuisines, creating a distinctive and…
Chhena Poda: The Divine Dessert of Odisha
Paneer, it is claimed, existed since Vedic times and there is evidence to indicate that it was known to the people of the Indus Valley civilization. According to Sonal Ved, author of the book – Whose Samosa is it anyway?…
A sweet tour of India
The unique business comes with its own challenges, especially transportation and the shelf-life of products sourced from the northern regions. Despite being aware of these risks, Karthik remained firm in his idea and refused to compromise on the quality. “It…
A tryst with Tanjore
The juicy baby lobster chilli fry gives fresh Goan seafood a delightful nod. Try the local fish chonak in an unbeatable piquant curry; the yummy Marina pork curry is slow-cooked, and calamari-bellied with grilled, minced prawns. This is wholesome, robust…
A doughnut heaven in Kochi!
KOCHI: I was midway into a hearty Korean meal the first time someone mentioned ‘Choco Brown’. Specifically, their doughnuts. After the near-overwhelming culinary journey of the exotic, I yearned to embrace the somewhat familiar. However, my idea of a doughnut…
The Underrated Tradition of Pulao
Chicken Tikka Masala has long displaced traditional Fish and Chips as the national food of Britain. Similarly, if a referendum was conducted today about what is the new national food of India there will be a keen contest between Biryani…
Algorithmic Artistry
Ever wondered how artificial intelligence could become your creative collaborator? Dive into the world of DALL-E 3, an AI art generator that’s ready to bring your imaginative prompts to life. Whether you’re a seasoned creator or just starting, discover tips…
Utterly Butterly Brown
Sadhu reveals another culinary secret: “Use your ears”. As moisture evaporates, the sizzling sound diminishes, indicating rapid browning. Once the desired colour is achieved, swiftly halt the cooking by adding a cool splash like lemon juice, dipping the pan’s bottom…
The pulse of food
Legumes in a way have been an important part of agriculture for centuries. These small beings even became as integral as grains, a commodity which is considered to be a staple. As per records, evidence of the cultivation of lentils…
The many perks of fermentation
CHENNAI: Fermented foods have been an important component of the human diet from time immemorial. It contains a high number of probiotics that have been associated with a wide range of health benefits, including improved digestion and immunity. Fermented food…
Doling out delicious designs for 25 years
The Cake World’s signature products are the rich plum cake and customised designs of wedding cakes. They manufacture all bakery and confectionery products mainly a variety of pound cakes, Velvet cakes, cookies, donuts, muffins, tea cakes, and authentic cheese and…
A wild cheese chase: The story of Panchal Dairy
Revolutions are born from the need of the moment. Such is the story of Panchal Dairy, named after the Panchal Rabari pastoral community of Gujarat, which rears the indigenous Panchali sheep. Headed by 25-year-olds Arpan Kalotra and Bhimsinhbhai Ghanghal this…
Dumpling delight
CHENNAI: As Vinayakar Chaturthi is just around the corner, move over from your usual sweet and savoury kozhukattais, and indulge in these sumptuous alternative recipes. Home chefs offer a unique list of these wrapped wonders this festive season. Mango ModakBy…
Cakes, bakes and beyond
CHENNAI: For most of us, celebrations are synonymous with cutting cakes. The often round creations, richly spongy with fruits or cream, iced and decorated with different layers have unquestionably occupied our minds for a long time. Cracking the code of…
Flavours from the Chettinad kitchens
CHENNAI: Chettinad cuisine, one of the most renowned cuisines of Tamil Nadu, is linked to a community called Nattukottai Chettiar (Nagarathar) from the Chettinad (Sivagangai) region. History tells us that Nagarathars who initially lived around the modern-day Poompuhar relocated inland…
The Chutney chronicles
ChhattisgarhThe kai or chapra chutney, made by crushing red weaver ants, is a staple among the tribal community of Chhattisgarh. In the Mayurbhanj region, these ants are found in abundance. They are collected, dried, and ground into a mix, blending…
Around the world in a hundred dishes
Nikhil Bhatia, chef-in-charge of Edesia, says, “Granita is basically frozen fruits. Fruits are cut into pieces, frozen overnight, and then the ice shavings are collected in a cup to make granita.” While the name sounds unfamiliar, the dessert is prepared…
Is the Butter Chicken overrated? Did it need the grand dispute it is embroiled in?
Butter Chicken has been in the news ever since sections of Indian and foreign media reported a legal spat between two claimants of its invention. Many food historians and butter chicken aficionados waded into the troubled curry, some smelling a…
Spice, and all things nice
World history was made by spices. The clamour for these now-uniquitous ingredients in Europe led to the quest for the elusive sea passage to the Indies, with everybody from the Portuguese to the Venetians throwing their hats into the ring…
Raising the bar: Goa’s newest high-energy space 'Barfly'
Cracking the code to Goa’s pulsating food and beverage space is no mean feat. A few years ago, entrepreneurs Karrtik Dhingra, siblings Tarun and Bipin Sibal, and Shyaam Khurana broke the convention with Titlie Goa, a popular beachfront culinary bar…
The big cheese of gurugram
George Bernard Shaw had said with his typical Irish sense of humour: “There is no love more sincere than the love of food.” It certainly was the case for the original Gurgaon Foodie, founder and marketing professional, Aalok Wadhwa. Soon, he…
Just dough it
On the outskirts of Ahmedabad is a 35,000 sq ft factory that since last year has been open to visitors. But 2023, is an extra special year for the 250- odd member team of The Baker’s Dozen. “We celebrate a…
Savour the Flavours
HYDERABAD: The City of Pearls, known for its rich history, culture, and of course, its delectable cuisine, has welcomed a new culinary gem to its gastronomic scene. Dum Maaro Dum, the latest multicuisine restaurant, located in the bustling Gachibowli neighbourhood,…
Unique blends for tea enthusiasts
The tea blends encompass a wide spectrum, including oolong tea, white tea, and green tea, infused with an array of herbs such as tulsi, lavender, hibiscus, flowers, and spices. As the name suggests, most of their teas do not contain…
Vegetarian delights
Vegetarian HaleemGaurang’s Kitchen’s Vegetarian Haleem is a revelation, particularly during the sacred month of Ramadan. Traditionally, haleem is a dish celebrated by meat enthusiasts, leaving vegetarians curious about the fuss. Chef Meet Shah, however, cracked the code and unveiled a…
Kanji kronicles
KOCHI: The humble dish kanji has always been a global dish. In England, it is porridge made of oats and in China, it is called congee, or more accurately zhou in Mandarin and juk in Cantonese. Russians have kasha made…
Culinary musings
HYDERABAD: The rich tapestry of global cuisine often faces dilution in the fast-paced demands of modern life. However, a dynamic mother and daughter duo from Hyderabad, India have embarked on a flavourful journey to the United States with their innovative start-up,…
Pen to pan: A cuisine keeper’s tale
A cuisine apart As her career as an author soared, Kumar was approached by renowned hotels and restaurants to teach their chefs. Kumar points out that there are two streams of this cuisine. One came about during the time of…
A Royal Culinary Tour
Bringing the best of these two worlds is the ongoing food fest, ‘The Great Indian Odyssey’ at Avenue Regent on MG Road, Kochi. Upon entering the space, staff, donning multi-coloured pagaris (turban), welcomes one to the buffet, arranged neatly on…
The taste of transformation
Food is elemental; it is the nourishing essence of life. Yet, its significance extends far beyond mere sustenance. As we marked World Food Day on Monday, Vaishali Vijaykumar brings five inspiring stories of individuals whose lives have been profoundly transformed…
A paper route to the plate
In the bustling pace of today’s digital world, where the Internet reigns as our all-encompassing resource, there’s a treasure often overlooked — humble handwritten recipes and comforting cookbooks, lovingly preserved within the four walls of our homes. When we immerse…
Kahwa and Quinces in Kashmir
With roads being closed during winters and the supply of fresh vegetables cut off, it becomes imperative for residents of the state to sun-dry vegetables and store them for use during the cold months. On window sills and terraces, one…
Local Tastes, Global Palates
In High Spirits For a long time, India was unfairly judged for producing spirits that used molasses,” says Siddhartha Sharma, founder of Piccadily Distilleries, best-known for producing the Indian Single Malt Whisky, Indri. In 2010, the distillery was launched with…
Bowled over the great Ramen revolution
Stirring up a slurpy storm, the humble wheat noodle is driving the great ramen revolution in India. No longer limited to its traditional Chinese roots—a dish crafted with kansui, an alkaline substance—these noodles, soaked in a simmering broth of vegetables or…
A thoughtful journey
HYDERABAD: Deciding to embrace a vegan lifestyle is a personal choice driven by various reasons. For some, it’s about a commitment to making mindful choices; for others, it’s a means to achieve specific health goals or to support broader environmental and…
Waste Side Story: Putting waste to use
Did you know that pea pods, which we so often discard, make for excellent soups and crispy fritters? Or, that the roots and stalks of coriander also work wonders in a herb-y pesto, with roasted leftover bread fashioned as chips?…
Unhealthy food adding $7.3 trillion in hidden costs to global economy, finds UN body
How the hidden costs of agrifood systems affect us. (Photo | www.fao.org) Food “The future of our agrifood systems and, indeed, of our planet hinges on our willingness to acknowledge these true costs and understand how we all contribute to…
Inside Sunny Leone’s sprawling restaurant in Noida
Why Noida? I wasn’t interested in Mumbai because everyone else was, and I didn’t want a restaurant for the sake of it,” is the opening gambit of Bollywood actor Sunny Leone as she sits before me in a pink dress…
Of fasts, feasts & fiesta
CHENNAI: Deepavali, the time when the light illuminates the nooks and crannies of the city, turning even the darkest corners into festive moods, is brewing in full force. Known as the Festival of Lights, this is a season where a…
A taste of vegetarian Kashmir
We also tried the Nadru Yakhni; the lotus stem is a Kashmiri food staple. Kalari, a Dogra cheese that is used to make Kaladi Kulcha, among other dishes, is another must-try. It is a popular snack in Jammu.Bhatia also drew…
Guide to Spain’s Galicia’s gastro galaxy
It is likely that the produce you see in the market will be on your plate at one of the many eateries in town. In the bright and cheerful A Noiesa restaurant, try delicacies like pimientos de padrón (small peppers…
Flavours of the Orient
BENGALURU: Whether you like eating a steaming bowl of ramen on a cold day or just enjoy looking at beautifully designed and constructed sushi from your favourite Japanese anime, food is definitely one of the most wholesome experiences in Japanese…
United flavours of Moscow will take your taste buds on a culinary voyage
As an ode to the city, kickstart your culinary explorations with hi-tech Russian cuisine at the two-Michelin star Twins Garden. Located high above Moscow’s rooftops, with a breathtaking view of the city, the handsome eatery’s accolades are a testament to its…
In the mood for merrymaking
CHENNAI : As the chilly winds of December blow into town with the promise of a prosperous new year, the scent of sugary treats and goodies baking in ovens wafts from bustling kitchens worldwide. After all, no Christmas celebration is…
The super Georgian Supra
The supra is a medium of culinary storytelling split into three distinct chapters, where following the cold food that whets the palate and eases it into a calm, the big guns are brought out in course two. You name it,…
Harissa: Hot comfort in the valley
It is said that to truly appreciate the beauty of Kashmir, one must visit it during the chillaikalan. Never mind that these six weeks—that begin from December 20 and last till January-end—are also the harshest days of winter. A 40-day…
2023 sets stage for dynamic gastronomic landscape of 2024
BENGALURU: As we bid farewell to 2023, Bengaluru’s bustling food and beverage scene continues to showcase the city’s culinary prowess. The year was marked by a significant transformation, featuring the launch of swanky restaurants, the surge of the millet revolution,…
Peeling the many layers of parathas across India
I wake up every morning excitedly and make my way to the kitchen to brew a cup of tea, and alongside, check out what vegetables sit in the box in the refrigerator. This, in turn, gives the inclination of what…
Dilemma of Indian street food
Hygiene was never an issue. Our houses are spick-and-span, but we dump all our waste on the streets. We cook with our hands, serve with our hands, and eat with our hands. The sweat, dust and smoke in our street…
Peeling the many layers of parathas across India- The New Indian Express
Express News Service A very happy New Year to you, dear readers! It’ll soon be a year since I restarted Delectable Delhi—here to speak about all things Delhi, in food. Over months, I’ve brought to you poignant stories from Kashmir,…
2023 sets stage for dynamic gastronomic landscape of 2024- The New Indian Express
Express News Service BENGALURU: As we bid farewell to 2023, Bengaluru’s bustling food and beverage scene continues to showcase the city’s culinary prowess. The year was marked by a significant transformation, featuring the launch of swanky restaurants, the surge of…
An Ocean on the Plate- The New Indian Express
Express News Service The usher swiftly wraps a mundu (sarong) around the diners’ waists steering them into the cosy confines of a restaurant crafted from cedar wood and beach coral. Reminiscent of the charming homes that pepper the Maldives, the…
A tale of the humble kachori- The New Indian Express
Express News Service Amid a quaint but poignant walk around the old town, a presenter of a city walk session quipped, “Look at this shop, they were the first to introduce khasta kachori in Purani Dilli.” We were walking by Jung…
Food for thought and soul?- The New Indian Express
Express News Service Today, my Japanese friend took me for an Uyghur lunch. I am vegetarian this week and I was a little sceptical about what the options could be. I was delighted with the array of vegetable options. I…
Tomato at over Rs 100/kg; here’s what you could replace them with- The New Indian Express
By Online Desk Tomatoes and Indian cuisine are almost inseparable. Rich in Vitamin A, C, B6, the humble vegetable (or, fruit. That debate is for another day) is packed with calcium, potassium, beta-carotene, folate and healthy antioxidants. But, a hearty…
Bengaluru eatery wins people’s heart, taste buds with home-cooked food- The New Indian Express
Express News Service Every morning at 7, a bustling corner at Banashankari Second Cross, Bengaluru, has eager locals vie for standing space, parking spots and even a square foot of shade. The arrival of Suman Bharadwaj and his truck, laden with steaming…
Snacking in Sydney- The New Indian Express
Express News Service If there are two idiosyncrasies that define the average Australian, those have to be the propensity to shorten almost every name and then add an ‘O’ as a suffix to it. So, a liquor shop is transformed into…
How Delhi is popularising regional ingredients- The New Indian Express
Express News Service In East Delhi’s Swasthya Vihar, Anita Tikoo, a landscape architect who’s also uber-popular among India’s food community for her sourdough bread, grows local, seasonal produce of various kinds. From the terrace of her rather art deco home,…
Modern flair to traditional fare- The New Indian Express
Express News Service The debate around maintaining the traditional style and form of a dish, pitted against the idea of ‘reinventing’ it with a modern, faux-Western philosophy is a battle that is mostly as pervasive as the perennial Delhi-Mumbai supremacy…
The great burrata crossover- The New Indian Express
Express News Service The saying “some of the world’s greatest discoveries occur by accident” couldn’t be more apt for how burrata came to become one of Chef Vicky Ratnani’s favourite cheeses. Having run out of white butter to top his…
Bold flavours of Burma- The New Indian Express
Express News Service A few weeks ago, we were treated to the creamiest, most flavoursome ‘Khauk Swe’— or, as we’d know it more commonly, Khao Suey. A humble Burmese noodle soup in its essence, chances are that it is among…
Goa’s new destination for Indian haute cuisine- The New Indian Express
Express News Service The ritzy stretch of Assagao in North Goa has, in recent times, become a hotbed of culinary activity. Chefs, mixologists and well-heeled residents of luxury villa owners populate the neighbourhood. The recent entrant to the scene is…
Secret sauce of Moses Lake’s space burgers- The New Indian Express
Express News Service A UFO craze is sweeping America. The Pentagon reports alien aircraft being chased by USAF pilots. There is a tabloid tattle about captured aliens being studied in secret government labs. But in Moses Lake, a small lakeside…
How the indigenous grain is dominating the table- The New Indian Express
Express News Service In her recent Instagram post, chef and cookbook author Anahita Dhondy finishes her Millet Monday segment with an easy-peasy egg and okra with barnyard millets (samvat ke chawal) recipe, and as always it looks healthily delicious. Dhondy…
Meet Chaitanya Muppala’s CEO of India’s first craft chocolate brand ‘Manam’- The New Indian Express
Express News Service “Thank you for not wearing perfume today. The cologne interferes with the activity we will be doing now,” says Chaitanya Muppala, as he puts forward a tray with cacao (beans from which chocolate is made) nibs. “These…
Whitecaps international school for bakery wins Junior Pastry Indian Cup 2023- The New Indian Express
Express News Service Two young pastry chefs, one of them from the Whitecaps International School for Bakery of Bengaluru, have won the Junior Pastry Indian Cup 2023. Organized by Hammer Publishers’ Pvt Ltd, in association with the Institute of Home…
Destination flavour: Cookbook author Roopali Mohanti decodes Gorkha cuisine- The New Indian Express
Express News Service Sometime in mid-2020, home chef Roopali Mohanti took to WhatsApp to share with close friends a recipe a day, comprising dishes from across the country—phoolkopir malai curry (cauliflower curry in coconut cream) from Kolkata, Purani Dilli yakhni…