A young Saira Bano runs a small restaurant, Savera, in Panaji, Goa, where the menu is indistinguishable from any roadside dhaba’s, claiming to serve what most places in tourist destinations do: north Indian, Chinese, south Indian and some local dishes.
With chef Hemant Oberoi at the helm, at Varq, Indian food moved away from the bowls of brown or yellow curry to beautiful pre-plated food.
Presenting his food in the national capital for a month at the Indian Accent, where the upper level is being used for the pop-up, chef Bosi can’t stop talking about the wonders of Indian ingredients, and also his experience with the Michelin stars.
Delhi might be the talking point, but pollution is a bigger and wider threat, with smaller cities equally affected. Do we have any solutions?
India has proposed 2018 to be the international year of millets, which couldn’t be more appropriate, as food globally goes in rewind mode, reviving ancient grains, and organic and sustainable food practices. Mindful eating promises to get bigger in the coming year. Read on to find out what more will be on your plate in 2018
The consumer is truly going to be king in the coming year, with not just content, but various platforms also vying for attention.
The basic concept and framework is to bring youngsters from our subcontinent together and make them meet each other, have conversations, start discussions and maybe even collaborative projects. What brings people closely together is the very beautiful and dramatic history of the region.
Why the country’s best known restaurant shifted location and how it’s a good move
El Bulli might have shut down, but Ferran Adrià continues to influence food globally. We see similar techniques coupled with Indian flavours at Masala Library in the capital.
Some stories could seem meandering at first, but end with a big burst of emotion, like A Special Weekend, in which a boy spends a birthday with his divorced mother, or Welcome to Mars, where the dysfunctional aspects of a seemingly normal family come through.
The humble khichdi might have achieved celebrity status in the past couple of days, thanks to record-breaking efforts at the World Food India event, where 918 kg of the dish was cooked and served on Saturday after spicy virtual tadka on Twitter and some actual one from Baba Ramdev, but there is much more to celebrate at the Food Street, a showcase of diverse Indian food at the expo.
Michelin-starred chef Vineet Bhatia, who was in Delhi for the World Food India event, talks with Ivinder Gill about his journey as a chef, the overuse of spices in Indian food, and why khichdi is so central to Indian cuisine. Edited excerpts:
Chairman of Hero Enterprises Sunil Kant Munjal reveals his passion for the arts and its promotion as he talks with Ivinder Gill about the second edition of the Serendipity Arts Festival, to be held in Goa in December, which, he promises, is growing phenomenally in scale and complexity.
Banker-turned-monk Emma Slade talks of finding happiness and how everyone can achieve it.
‘Iron Chef’ Masaharu Morimoto, one of the popular ambassadors of Japanese food across the globe, has no complaints if the world identifies sushi and tempura as the face of Japanese cuisine, which has its own regional variants and intricacies.
Nihari was actually a poor man’s food, but it has become so expensive now that even for the old families of Delhi, it’s become a delicacy. It is served at weddings, which is quite shocking for traditionalists.
Master of the plot, Bussi delivers yet another suspense-laden book that keeps the reader on tenterhooks till the end.
For us Indians, a literature festival is not just about literary discussions—of varying degrees, depending on the popularity and scale of a festival—but also a social event, where the who’s who rub shoulders with each other.
London is better than Dubai or Mumbai in terms of being a world city. It’s bigger and more of a world platform. It’s also a more evolved Indian market.
FabCafe boasts dishes that use millets, amaranth, quinoa, fox nuts, red rice, oats, seasonal vegetables and fresh poultry, fish and meat. The sweetness in the desserts comes from jaggery, dates, palm syrup and not refined sugar.
For anyone who thought that the mountains are only about good weather and beautiful vistas, exploring their culinary delights might be a pleasant surprise.
Amish Tripathi turns around every notion we have about Sita in his new book, Sita: Warrior of Mithila, the second in the Ram Chandra series. Sita is a warrior and the incarnation of Vishnu, and not the submissive woman we have always known her to be. In a chat, Amish takes the debate further, from feminism to ‘manufactured’ controversy. Edited excerpts:
When AR Rahman directs a movie, you know it will be a unique experience.
Nadia and Saeed meet in a city at a time when violence is still on the fringes. She dresses conservatively, and though merely symbolical, finds purpose in it.
The concept of zero-mile food, practised for generations, needs a revival in a world attracted by exotic and convenience foods
He is the king of regional cuisine. Having worked at various Taj hotels across the country, chef Arun Sundararaj is behind many plates of traditional Indian food.
His plating techniques get ripped off all the time by other restaurants, but chef Saurabh Udinia of Masala Library admits to finding plating more tricky than getting the flavours right.