The translations for this Issue will be available shortly.
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.
When I was about 10 years old, I was asked by a classmate what religion I belonged to. I responded by saying I am a Bohri Muslim. My classmate probed further and asked what that meant and I had nothing more to add. When I returne....
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The menu of the day was dal, rice and tungrymbai. While the first two, staples at almost all Indian homes, were familiar, it was the third that roused my curiosity. I was on the outskirts ....
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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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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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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 international trend - from....
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