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Javed Gaya
Javed Gaya
  • 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
    - 2 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
    - 2 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
    - 2 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
    - 2 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
    - 2 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.

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