This Diwali, Don’t Pass on Gifts — Choose Them With Love.

For the longest time after I moved to Delhi, I did not understand the craze around Diwali gifting. The noise, crazy traffic, and crowded markets left me irritated and angry. But what I disliked the most is how impersonal these gifts were: a chocolate packet for people who may be diabetic, crystal glasses for people …

A Culinary Expedition To Bengal — In Delhi.

Pujo maybe over but Bijoya is still on, which means there is still time for revelry and feasting. Since my trip to hometown was marred by a stomach infection and I couldn't eat half as much as I usually do (you didn't see any food pictures, did you?) I took the opportunity to extend the …

Of Cheese, Childhood, and Sandwiches

As middle class children growing up in small town India, we had limited access to cheese. In the initial years I hadn't even known about the existence of some rancid stuff that people would die for, later it made special appearances in form of paneer (called cottage cheese by the erudite), and amul's processed cheese …

The Brunch: Brunching in Style At Andaz

If I was to select my two favourite things in the world I am pretty sure I would choose food and art. I have always loved art. Bold, unusual, a little off the regular, things that stand out -- art to me has always been about self expression. I have always loved food too. Textured, …

Treasures of The Orient — in Delhi.

Those who know the culinary landscape of Delhi know how significant Oriental Food is to Delhi. And those who know how important Oriental cuisine is here, cannot not know about the legendary restaurants that have always been around giving the city an edge over all other. The House of Ming, Thai Pavilion, Spicy Duck three …

Cooking or The subtle art of healing.

It is a bright Goan afternoon and I am in chef Sarita Carvalho’s kitchen at Tempero, the Goan specialty restaurant at ITC Goa, learning to make rava fry and stir fried mushrooms. Dressed in a monogrammed apron and a chef’s hat, it is my first time in a restaurant kitchen and I am as excited …

Megu: Delhi’s finest Japanese Food

Have you ever seen fresh horseradish paste being made? I hadn't either until I met Ishwar, the smiling young man at Megu who did it in front of me. Brought in from Japan, ground fresh on a piece of shark skin (also from japan), the fresh horseradish turned out to be much milder and more …

An Eid in Lucknow

I grew up a vegetarian in Lucknow. Okay, I will repeat if it doesn't register. Yes, I did grow up a vegetarian in a city that is celebrated all over the world for its kebabs and biriyani. And until 24 years of age, I hadn't even seen what the kebabs or biriyani here looked like. …