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Javed Gaya
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Sunday, February 27, 2011
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. Read the entire column »
Sunday, January 30, 2011
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 Read the entire column »
Sunday, January 16, 2011
Over the years, Goa has attracted a number of foreign chefs and adventurers, people who always dreamed of running a restaurant in paradise. Read the entire column »
Saturday, January 1, 2011
Comfort food is not quite ordinary food or what is called ‘ghar ka khanna’, but food which has a positive impact on the senses. Read the entire column »
Sunday, December 12, 2010
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. Read the entire column »
Sunday, November 28, 2010
At a recent pastry festival, at the Oberoi, one was struck by the prodigious quality and technical proficiency that comes with French haute cuisine Read the entire column »
Sunday, October 24, 2010
Thai food has been an enigma of some sort. In terms of taste and flavour it must compete with the best of Indian cuisine. Read the entire column »
Sunday, October 10, 2010
Going to the villages and seeking the help of foragers to chance upon gastronomic delights is the new style of cooking. Read the entire column »
Sunday, September 26, 2010
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. Read the entire column »
Sunday, September 5, 2010
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. Read the entire column »
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