After Tying Up With Ministry of Crab, Bharti Scion Ramit Mit...

10 February 2018

RAMIT MITTAL could have taken the easy path of a business scion and walked into an inherited office, but the eldest son of the Rakesh Mittal, Vice Chairman and Managing...


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Regional Cuisines, Hyper-Local Sourcing, Millets and Moringa...

02 February 2018

LESS THAN a month back, food writer, blogger and consultant Rushina Munshaw Ghildyal, Managing Director, A Perfect Bite Consulting, and the thinking person's chef, Ranveer Brar, got some of the...


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From Organic Produce to Transparent Food Labelling, Chakki-F...

01 February 2018

TAGTASTE, the online community of food professionals launched formally last month by Jaspal Sabharwal of Everstone Capital and startup maestro Arun Tangri, has released its first 'Insights' report distilling the...


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ITC Hotels CEO-in-Waiting Sanjay Sethi Quits Waiting, Headed...

23 January 2018

  THE OFFICE of the COO at the ITC Green Centre, Gurgaon, the corporate headquarters of the cigarettes and FMCG behemoth's hotels division, appears to be seriously jinxed. Two of its...


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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...


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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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