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Madhulika Dash
A senior writer with over 13 years experience writing features from tech to cars to health and others, Madhulika Dash is also a seasoned food appreciator who writes on Indian restaurants and cuisines across different platforms. She also has been on the food panel of MasterChef India Season 4.
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More From Madhulika Dash
Ten things you should know about the thaliSubscriber Only
June 01, 2016 17:10 IST
How did the thali come to be? Why are bhajiyas included in almost every Indian thali? Let’s find out.
Wed, Jun 01, 2016
Italy wants its pizza to be on a global cultural heritage list. Which Indian dish should find a place on it?Subscriber Only
April 01, 2016 16:18 IST
Here's a list of Indian food items that can make it to the list. Do you agree?
Fri, Apr 01, 2016
Pasta from red rice flour and naan khatai with ice-cream: How chefs are going back to their rootsSubscriber Only
March 22, 2016 15:48 IST
Chefs look at local ingredients to combine nostalgia and innovation.
Tue, Mar 22, 2016
Food Story: How Sorpotel travelled from Brazil to IndiaSubscriber Only
January 30, 2015 15:45 IST
Designed to feed the working populace, popularised by traders, enjoyed by royals, these are today a part of culinary legacy.
Fri, Jan 30, 2015
Food Story: The Saga of Mirch Ka SalanSubscriber Only
January 22, 2015 17:55 IST
It is said that Akbar, who was a staunch vegetarian, loved his Mirch Ka Salan not only for its unique taste, but also for the flavour integration that the dish had.
Thu, Jan 22, 2015
Food Story: How India’s favourite flatbread Roti was bornSubscriber Only
January 08, 2015 12:52 IST
No meal in India is complete without this quintessential flatbread. But have you ever wondered when and how this meal essential originate?
Thu, Jan 08, 2015
Food Story: The evolution of Daal Baati Churma and Litti ChokhaSubscriber Only
January 01, 2015 12:40 IST
It is said that soldiers would break the dough into chunks and leave it buried under thin layers of sand to bake under the sun.
Thu, Jan 01, 2015
Food and dining trends of 2014Subscriber Only
December 25, 2014 14:04 IST
From organic food to ancient grains, tapas to molecular gastronomy, Food and Beverages (F&B) in 2014 was a mélange of the old and the new.
Thu, Dec 25, 2014
Food Story: The evolution of the Nadar cuisineSubscriber Only
December 17, 2014 12:05 IST
Interestingly, when it comes to South India food, the Mappila dish is but the tip of the culinary iceberg.
Thu, Dec 18, 2014
Food Story: The saga of Panchmel DalSubscriber Only
November 27, 2014 11:53 IST
It may not have the global reputation of Dal Makhani or the ancient connect of the Channa Dal (guguni), yet there is something endearing about Panchratna Dal.
Thu, Nov 27, 2014
From Aamti to Vada Pav: A slice of simple yet exotic Maharashtrian cuisineSubscriber Only
November 20, 2014 12:41 IST
Addictive. Potent Drug. Sinfully Spicy. Unforgettable. Here is a slice of the simple yet unabashedly exotic Maharastra’s cuisine.
Thu, Nov 20, 2014
Food Story: How Naan and Kulcha became India’s much-loved breadsSubscriber Only
November 13, 2014 12:05 IST
For most part of the glorious independent India, Naan, remained a delicacy that was made in royal households and those of nobles.
Thu, Nov 13, 2014
The many faces of Kheer: Think the famous rice pudding is an Indian invention? You will be surprised!Subscriber Only
November 10, 2014 10:51 IST
Why, in spite of its global presence as early as the medieval times, it’s often referred to as the Indian sweet dish?
Mon, Nov 10, 2014
From Railway Mutton curry to Bedmi-aloo: When railway food was an affair to rememberSubscriber Only
October 30, 2014 12:10 IST
What is your earliest memory of (good) train food? Mine is the hot thali that would be served to First Class passengers from the pantry.
Thu, Oct 30, 2014
Game cuisine: A Rajput legacySubscriber Only
October 25, 2014 10:55 IST
Much to its presence in Rajasthani homes, and restaurants, today, Laal Maas was once the privy of only the kings and hunters.
Sat, Oct 25, 2014
Food Story: The journey of ladoo from a medicine to the much-loved Indian sweetSubscriber Only
October 16, 2014 13:35 IST
If tomorrow India has to choose a national sweet dish, the most likely contender should be the ladoo.
Thu, Oct 16, 2014
Burdwan blast case handed over to NIASubscriber Only
October 10, 2014 02:59 IST
Union Home Minister Rajnath Singh made the decision following consistent demands from the state unit of the BJP.
Fri, Oct 10, 2014
Food Story: The saga of Moradabadi dalSubscriber Only
October 09, 2014 11:08 IST
The popularity of the Moradabadi Dal among the masses is said to be through the eat street of this city.
Thu, Oct 09, 2014
Food Story: From Mumbai to Calicut, the evolution of the coastal cuisineSubscriber Only
October 02, 2014 16:26 IST
One of the best examples of Portuguese deep-seated culinary influences in India is its popular export Alphonso mangoes.
Fri, Oct 03, 2014
The Food Story: The tale of two kebabsSubscriber Only
September 25, 2014 11:51 IST
One created for an ‘insulted’ Nawab, another for the ‘toothless’ and yet between the two iconic dishes they have inspired over a dozen more varieties of kebabs
Thu, Sep 25, 2014
The rise and revival of the ancient Rampuri cuisineSubscriber Only
September 18, 2014 11:37 IST
The usage of bottlegourd and papaya to tenderize meat for kebabs and curries first began in Rampuri kitchen, and also the use of varq.
Thu, Sep 18, 2014
The Food Story: How India’s favourite sweet dish rosugulla was bornSubscriber Only
September 11, 2014 11:23 IST
Temple text suggests that rosugulla was in existence nearly 700 years ago and was invented as a tribute to Lord Jagannath’s eyes.
Tue, Nov 14, 2017
The legend of Ayurveda cooking and how it can heal your bodySubscriber Only
September 04, 2014 10:57 IST
Considered one of the oldest science of cooking, Ayurveda cooking is basis for not only the evolution of the Indian cuisine but has hugely influenced that of the world too.
Thu, Sep 04, 2014Journalism of Courage
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