Travel I Food I Stories
The biggest problem of being a food writer is the baggage you carry -- of flavours, textures and taste in your palate. While on one hand it may be your biggest strength, on the other it may be a pain -- you can hardly taste anything after a while. And so, off late, I have …
Continue reading "When Southern France Comes to Central Delhi."
Curd rice made with sago. Potatoes that look like fish and chips. A toffee made with white butter and wrapped in beetroot paper and a paan that looks more like gelato -- nothing is what it seems and yet it satisfies like a lost flavour from your childhood. Served in fixed menus of seven, eleven, and thirteen courses with vegetarian, non-vegetarian, and seafood variants, a meal at Avartana is a special culinary experience.
"Please do not serve ma'am those chilies, " chef instructs, Hussain, our server. "No, no!" I want it. I interrupt. Sandwiched between his boss and me, Hussain is unsure, when I smile at him and signal to serve me some fried chillies and the sauce. He obliges. The fish that chef has prepared for me …
Continue reading "How Chef Rana Makes the flavours sing at Jade."
That Sarah Todd loves Indian food is no surprise. The Model turned chef had won hearts when she made Alu-Gobhi at Master Chef Australia in 2014. Her fan following only grew after she opened Antares in Goa and curated the menu for The Wine Rack in Mumbai. Sarah, however, had so far been absent from …
Continue reading "The Wine Company — Pairing New Flavours With Old Wines"
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 …
Continue reading "A food Trail in Old Delhi — Minus the Clichés."
What do you mean you prefer vegetarian!" Exclaimed chef Stephano when I told him I was a non vegetarian with a strong bias towards vegetarian food. I smiled. It was for him to figure out. "Okay, let me make you some vegetarian stuff." He declared. In a matter of minutes I had this super fresh, …
Continue reading "Prego: A delightful Melange of Good Food and Great Conversations."
I first saw Easter Eggs when I was about nine. We were in Allahabad at the time and father had brought this fancy large egg. It was white and it was hard, made with sugar, perhaps. The surface was beautifully decorated with intricate pink detailing of bows and ribbons, flowers and leaves. To the middle …
Continue reading "On Finding the Easter Eggs and the child within"
