High end of Dubai - 2 years ago
In 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.
Pick of Parmesan - 2 years ago
Parmesan is one cheese which has been subject to a lot of abuse all sorts of granular grating cheeses have been passed off as Parmesan
The beauty of Goan cuisine - 2 years ago
Over the years, Goa has attracted a number of foreign chefs and adventurers, people who always dreamed of running a restaurant in paradise.
Comfort of salan - 2 years ago
Comfort food is not quite ordinary food or what is called ghar ka khanna, but food which has a positive impact on the senses.
Indianising global food - 2 years ago
In 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.
Doing it like the French - 3 years ago
At a recent pastry festival, at the Oberoi, one was struck by the prodigious quality and technical proficiency that comes with French haute cuisine
Beyond Thai curry - 3 years ago
Thai food has been an enigma of some sort. In terms of taste and flavour it must compete with the best of Indian cuisine.
Lost art of foraging - 3 years ago
Going to the villages and seeking the help of foragers to chance upon gastronomic delights is the new style of cooking.
Flavour of flowers - 3 years ago
The other day I was in that great emporium of gourmet food, Fortnum & Masons, in Piccadilly London and picked up their famous rose petal jelly.
Oberoi redux - 3 years ago
Whilst 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.