Indian Food Made Easy by Anjum Anand
A presenter of BBC2’s Indian Food Made Easy, Anjum Anand is as attractive as some of the recipes photographed for this beautifully brought out book—with photographs by Vanessa Courtier. Anjum’s show...
View ArticleStreet Foods of India… in pictures
“In the main bazaar of Pahar Ganj, a popular area amongst backpackers who visit Delhi, there is a pakora stand that’s been there since the beginning of time. A fat man used to run it, at the corner of...
View ArticleThe world’s best risotto chef
Before the financial meltdown when chefs indulged in high-flying nonsense such as edible gold in ice cream sundaes, a risotto of escargots (the most expensive in the world, on a room service menu,...
View ArticleIn praise of Bengali food
Amit and Amiti, two of my journalist friends, invited us over for dinner at their home this weekend. And what a splendid meal they provided. I know, if you are cooking yourself, the trick is to keep...
View ArticleAnoothi’s Culinary Experiences in Goa
You wouldn’t think there is either a global recession or an off-season in Goa, crossing the Mandovi in a chartered mini-bus. The vehicle, after all, is just one in a snaking line of several used by...
View ArticlePaya, paella and some omlette talk
How to serve up trotters… and the best of eggs… By Anoothi Vishal “By the way, Chandra can now cook the perfect paya,” said uncle-in-law, who can be quite the intimidating editor with a fondness for...
View ArticleThe truth about Chettinad
One of the few south Indian cuisines to be really exposed to us all over the country is, of course, Chettinad — or more correctly, the cuisine of the Nattukotai Chettiar community of Tamil Nadu. Speak...
View ArticleRoti chanai, dim sums and an “anti-cafe ”
Fu In Chinese, it means “good luck” and indeed Fu marks a great turning point in the business of restaurants in Delhi—at least, when it comes to Chinese food. Unlike the “family-style”, Indian-Chinese...
View ArticleMughalai meets Bengali: The story of a heritage cuisine
By Anoothi Vishal The Mughals undoubtedly had the biggest impact on the cuisines of northern Indian (as also the Deccan) and even though “Mughlai” food is a generic term today, usually standing for a...
View ArticleA café with British pub grub… In Delhi
Forgetful Elephant By Anoothi Vishal In the gastronomic universe, French food is revered, Spanish seen as unutterably chic, Italian as pop but British as mostly crap. Of course, it’s an unfortunate...
View ArticleMeet Manju Malhi: The celebrity TV chef in London
Manju Malhi You know Madhur Jaffrey, goddess of spice and spicy Indian food, who has done a fair job of selling Indian cuisine to the West. Now, meet Manju Malhi, a star chef in her own right with...
View ArticleIndian Food Made Easy by Anjum Anand
A presenter of BBC2’s Indian Food Made Easy, Anjum Anand is as attractive as some of the recipes photographed for this beautifully brought out book—with photographs by Vanessa Courtier. Anjum’s show...
View ArticleAnoothi’s Culinary Experiences in Goa
You wouldn’t think there is either a global recession or an off-season in Goa, crossing the Mandovi in a chartered mini-bus. The vehicle, after all, is just one in a snaking line of several used by...
View ArticleA café with British pub grub… In Delhi
Forgetful Elephant By Anoothi Vishal In the gastronomic universe, French food is revered, Spanish seen as unutterably chic, Italian as pop but British as mostly crap. Of course, it’s an unfortunate...
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