Keshav Suri, Who Has Scripted Kitty Su's Success Story, Show...

13 January 2018

  WHEN Jyotsna Suri chose to re-brand the chain of hotels that had passed on to her charge after her husband Lalit Suri met with an untimely death in London, I...


Read More...

At The Oberoi New Delhi, Michelin-Starred Alfred Prasad Ment...

12 January 2018

  IT WAS Alfred Prasad's dream to be an Indian Air Force pilot, but he didn't make it to the National Defence Academy in his first attempt, so he decided to...


Read More...

Meet Old Monk's Forgotten Creator, Colonel Ved Ratan Mohan -...

11 January 2018

  THE PASSING of Brigadier Kapil Mohan, Chairman, Mohan Meakin Limited, did bring an era to an end, but the obituaries made one critical error. He was not the creator of...


Read More...

Michelin Two-Starred Chef of Bibendum, Who Became Famous for...

09 January 2018

 CLAUDE BOSI is a sunny-natured Frenchman and a master of Modern European Cuisine with two Michelin stars, but he made international headlines in 2012 when he called a blogger named...


Read More...

Sri Lanka's Best-Known Chef, Dharshan Munidasa, to Open Mini...

05 January 2018

  SRI LANKA'S leading chef and the most articulate spokesperson for the island nation's cuisine, Dharshan Munidasa, will open the first Indian outpost of his celebrated restaurant, Ministry of Crab, in...


Read More...
«
»

Photo of the Day

  • The Iranian Halwa (in the foreground), which I photographed during my chat with Anaida at Soda Bottle Opener Wala, Khan Market, reminded me so much of the kadha parshad at the Golden Temple in Amritsar that I was convinced its recipe had been brought back to India by Guru Nanak's entourage, which passed by Iran on its way to Mecca. The ingredients of the Iranian Halwa are wheat flour, cooked with rose water in ghee, and flavoured with nuts and cinnamon. In the background you can see another Iranian beauty, Shole Zard, or 'yellow flame' saffron rice pudding made from aromatic rice flavoured with saffron and almonds.

After 28 years in active journalism, I have decided to quit the hurly-burly of daily newspapers and the joy of editing (massacring?) the copy of helpless souls, and become the master of my own time...

Read More...

Contact Info

+91-98 10 862451
[email protected]

Advertise with us

To advertise on the site, please check out the details here.

Connect with us