Manish Mehrotra on Indian Accent, Mick Jagger P.R.S. Obero...

19 September 2017

HOW DOES Chef Manish Mehrotra look so happy when he has to oversee the transition of the Indian Accent to The Lodhi and open the restaurant in London? It may...


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Calming Tea from Old Maoist Citadel Naxalbari? This, and Oth...

10 September 2017

FOR THOSE of us who grew up in the days when the movement was still alive, the name Naxalbari evokes memories of Maoist insurgency, police repression and of the middle-class...


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Chef Sanjeev Kapoor and Raj Rana's IHM-Pusa Batchmate Return...

29 August 2017

AS WE were driving to the National Conclave on India's Food Heritage last Monday, celebrity chef Sanjeev Kapoor said he was proud to belong to IHM-Pusa's Class of 1984, which...


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FSSAI Announces Birth of a National Repository of Traditiona...

24 August 2017

WHEN Larousse Gastronomique, the monumental compilation of French recipes by Prosper Montagné, first appeared in 1938, with prefaces by one of  France's pre-eminent chefs of all times, Georges Auguste Escoffier,...


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ITC Hotels Hires Sanjay Sethi (ex-Chalet Hotels) as COO, Mak...

22 August 2017

WHEN Sanjay Sethi quit as Managing Director and CEO of Chalet Hotels, K. Raheja Corp's hospitality arm and developers of the JW Marriott and Renaissance hotels in Mumbai, earlier in...


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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...

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