Lebua Corbett: Where Understated Luxury and Love For Nature Coexist.

When was the last time you washed your face with turmeric and sandalwood? When was the last time you had a bath under the stars, what was the last time you had food made with locally grown produce, out in the open? Imagine the joy then when I got all this in a hotel in …

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 little story of a little dumpling.

The only time I had eaten a momo before I came to Delhi was in a small roadside shop enroute Gangtok in 1998. We had been driving on zig-zag roads for hours after a 2-day train journey and were famished. Those were not the days of packaged food or fancy Rajdhani trains that served five …

Southern Flavours — and How I discovered them.

Being born and raised in the heart of North India in the era of no internet and limited television meant many things, but most of all it meant that your exposure to the world was limited. That world did not necessarily mean the foreign lands; often it was your own backyard. Case in point, the …

A food Trail in Old Delhi — Minus the Clichés.

Hot, humid, dusty, and congested, the lanes of Old Delhi can overwhelm the most experienced, but, if one can look beyond the heat and dust, the narrow labyrinths of Shahjahan’s capital reward with treasures unlike any other. While most of us see the food of the walled city through a handful of restaurants – and …

Mother’s Recipe – Not Half as Effective as Mother’s Cooking

घुइयां की सब्जी और रोटी। I grew up a vegetarian and still remain primarily a vegetarian. This means good food isn't limited to or comprises only of meat for me. In fact, all things close to my heart are simple vegetarian dishes which I grew up eating. Like most of us, I reckon. I started …

The revival of Poro – and Irani cafès with Parsi overtones.

It is a busy day at the café, bearers flit between tables balancing trays of tea cups and saucers of bun-maska. Waiters, meanwhile, scribble orders in a jiffy – Poro, Akuri, French toast, Keema Pav, Rasta Sandwhich, Mawa Cake. The place is abuzz with a steady drone of guests; the air is fragrant with aroma …