Anahita Dhondy, the chef in-charge at SodaBottleOpenerWala, is very unlike the chefs one encounters. For one, she has a floral print on her sleeve and flowers in her hair.
Away from the touristy claptrap, there is a different Jaipur. One that reveals itself to those who wander away from tourist guides and maps—a Jaipur that throbs like no other city, interweaving its old magic into the ingenu
A man not given to self-praise, Vajpayee, on the contrary, could be charmingly self-effacing and claimed to be a good cook, saying, in particular, that he could cook a tasty kheer and khichdi, amongst other things.
Two weeks ago, one of the biggest chefs in the world took his life. Anthony Bourdain was 61 years old and those who know him said he was in a happy phase of life.
Although ‘feta’ means ‘slice’ in Greek, this delectable cheese is available in blocks and doesn’t lend itself well to slices or cubes, crumbling on touch.
On entering, one is immediately witness to Bhutanese equality. One table has labourers sitting on it, while another a young group of Bhutanese teens, educated and hip, taking selfies in silence.
A few months ago, I wrote of Megu, the high-end Japanese restaurant at The Leela, and its new take on Japanese cuisine that was innovative, accessible in terms of taste and price point, and memorable.
In smooth peanut butter, the texture is decidedly creamy like cream cheese. However, US food regulations state that peanut butter, to be qualified as such, must contain 90% peanuts.
It isn’t often that I go back to writing about a food outlet, but I was introduced to Biryani by Kilo in its early months of existence. And subsequently, it has created a space for itself that summons one back to evaluate i
Agra is known for the Taj Mahal and little else. This isn’t uncharitable, but a mere fact. And the lack of planned development of this city, our visiting card to the world, is dispiriting. I have been visiting Agra, the cit
Japanese food has made a comfortable home for itself in the national capital. Megu, the Japanese restaurant at The Leela Palace in New Delhi, is fancy, make no mistake about that.
There is a little deli in Jorbagh, which sells the best croissants outside of most five-star hotels. These little crescents of leavened dough in plastic pouches are a little bag of joy.
The rustic charm of Bukhara is reflected in its service style and plate presentation, simple and hearty. Eating by hand is the way to experience Bukhara and almost everyone complies.
