Javed Gaya
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High end of Dubai- 2 years agoIn times past it was considered de rigeur for Indians of a certain class to visit the great centres of gastronomy, whether it be Paris, Lyons, Rome and recently London.
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Pick of Parmesan- 2 years agoParmesan is one cheese which has been subject to a lot of abuse all sorts of granular grating cheeses have been passed off as Parmesan
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The beauty of Goan cuisine- 2 years agoOver the years, Goa has attracted a number of foreign chefs and adventurers, people who always dreamed of running a restaurant in paradise.
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Comfort of salan- 2 years agoComfort food is not quite ordinary food or what is called ghar ka khanna, but food which has a positive impact on the senses.
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Indianising global food- 2 years agoIn my last article I wrote of the need for cordon bleu schools in India to promote excellent technical skills, the making of a fine pastry, and other essentials; but part of a new vibrant food culture is the need to be inclusive.
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Doing it like the French- 2 years agoAt a recent pastry festival, at the Oberoi, one was struck by the prodigious quality and technical proficiency that comes with French haute cuisine
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Beyond Thai curry- 2 years agoThai food has been an enigma of some sort. In terms of taste and flavour it must compete with the best of Indian cuisine.
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Lost art of foraging- 2 years agoGoing to the villages and seeking the help of foragers to chance upon gastronomic delights is the new style of cooking.
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Flavour of flowers- 2 years agoThe other day I was in that great emporium of gourmet food, Fortnum & Masons, in Piccadilly London and picked up their famous rose petal jelly.
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Oberoi redux- 2 years agoWhilst the Taj old wing has opened to a discreet if persistent pitter patter of publicity, after the 26/11 terrorist attacks, the Oberoi has reopened discreetly in its new avatar.
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