A few days ago, I had an Onam Sadya, a lavish vegetarian meal served on a banana leaf. The Sadya…
Bhim Chandra Nag—One of the 19th century pioneers who introduced Sandesh in KolkataSandesh, the beloved Bengali mishti and one of…
<p> Some of the most famous street foods of Delhi and Mumbai today, whether it is the Bombay chaat or…
<p> A recent tasting of some Punjabi food at the Claridge&rsquo;s marquee restaurant, Dhaba, in New Delhi, brought back memories…
<p> These last few days I have been curating a festival of monsoon&nbsp;nashtas&nbsp;from across India &ndash;with a twist. Samosas, baati,…
<p> This summer, as Paris emerges as one of the most popular travel destinations for well-heeled Indians, I have been…
<p> This week, an Indian restaurant in North Carolina grabbed the headlines for being voted as America&rsquo;s best restaurant by…
<p> When we talk about eating that delights the senses, it is usually in terms of excess: lavish feasts, beguiling…
<p> It&rsquo;s the season of mangoes, and while much is made of the&nbsp;mangifera indica, India&rsquo;s most magnificent fruit as many…
<p> Last week took me to the cooler environs of Dehradun, on a road trip faintly reminiscent of the Raj,…
<p> Earlier this week, inside the glamorous, prettily-lit precincts of Indian Accent, India&rsquo;s top restaurant, I ate a refined version…
<p> India&rsquo;s largest export to the world may be the idea of curry.&nbsp; A colonial construct, the Indian curry is…