Riyaaz Amlani Inducts the Best in the Restaurant Business in...

21 October 2017

THE National Restaurant Association of India (NRAI) has come of age -- and how! It was during the presidency of Samir Kuckreja, who became an independent consultant after managing the sale...


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What Are Chefs and Restaurateurs Stirring Up Around the Worl...

21 October 2017

What Are Chefs Thinking Around the World: Lessons Learnt in Spain's Michelin-Star City SITUATED on the northern coast of Spain, San Sebastian is a quaintly beautiful city that hardly got any...


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Vineet Bhatia London's Michelin-Star Euphoria Ends in Shock...

11 October 2017

WITHIN A week after receiving its first Michelin star, Vineet Bhatia's prestigious Chelsea restaurant, Vineet Bhatia London, has shut down. Bhatia is not forthcoming on the reasons for the sudden...


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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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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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