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 …

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. …

Asian Hawkers Market: Sixth Season of Oriental Flavours

Not so long ago, Asian food often meant corn flour laden gravies served with saucy noodles. At the recently concluded Asian Hawkers Market in Delhi, we discover how the love for Asian food in India has gone far beyond the Chilli Chicken and Hakka noodles combo. About three years ago four avid food lovers felt …

The Mother of All Festivals

At 5 in the evening the sky has already turned dark. There may be a few stars here and there but most of them are camouflaged by thick clouds that lurk low. There is no sight of the moon either, or maybe it is hiding somewhere behind the imposing hoardings dotting the skyline of the …