Cuisine

It’s tough to imagine India without its mouthwatering cuisines. The section takes readers through the diverse range of delicacies from all corners of the country and the trends that are raging in Indian kitchens.

Chitra Balasubramaniam

Letters from Kitchens of the Yore

Issue 04, 2019 Cuisine

In India, a famous Indian saying goes, “Kos-kos par badle paani, chaar kos par baani (the taste of water changes every kos or the ancient unit of measuring distance and so does dialect). What should be a....

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Madhulika Dash

Seeds of Wellness

Issue 03, 2019 Cuisine

A scoop of pumpkin seed paste in a curry. A sprinkle of basil seed on a lemonade. A touch of poppy seed powder in a pasta. A dash of kalaunji (nigella) seeds in a bread… the list can be endless. Roasted, grounded or soak....

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Madhulika Dash

A change of taste

Issue 02, 2019 Cuisine

The last five years have been nothing short of a turning point for the Indian dining scene and the Indian food lovers.  Courtesy the surge in concept-based restaurants, the average Indian diner has experienced almost every inter....

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Madhulika Dash

The old grain's tale

Issue 01, 2019 Cuisine

Barnyard, foxtail, pearl, proso, sorghum... These may sound like jargons to some. But for weight watchers and nutritionists, these are the go-to items to be included in every balanced diet plan. These are some of the millets comm....

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