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.

Articles By Madhulika Dash

Ten things you should know about the thali

How did the thali come to be? Why are bhajiyas included in almost every Indian thali? Let’s find out.

Italy wants its pizza to be on a global cultural heritage list. Which Indian dish should find a place on it?

Here's a list of Indian food items that can make it to the list. Do you agree?

Pasta from red rice flour and naan khatai with ice-cream: How chefs are going back to their roots

Chefs look at local ingredients to combine nostalgia and innovation.

Food Story: How Sorpotel travelled from Brazil to India

Designed to feed the working populace, popularised by traders, enjoyed by royals, these are today a part of culinary legacy.

Food Story: The Saga of Mirch Ka Salan

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.

Food Story: How India’s favourite flatbread Roti was born

No meal in India is complete without this quintessential flatbread. But have you ever wondered when and how this meal essential originate?

Food Story: The evolution of Daal Baati Churma and Litti Chokha

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.

Food and dining trends of 2014

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.

Food Story: The evolution of the Nadar cuisine

Interestingly, when it comes to South India food, the Mappila dish is but the tip of the culinary iceberg.

Food Story: The saga of Panchmel Dal

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.

From Aamti to Vada Pav: A slice of simple yet exotic Maharashtrian cuisine

Addictive. Potent Drug. Sinfully Spicy. Unforgettable. Here is a slice of the simple yet unabashedly exotic Maharastra’s cuisine.

Food Story: How Naan and Kulcha became India’s much-loved breads

For most part of the glorious independent India, Naan, remained a delicacy that was made in royal households and those of nobles.

The many faces of Kheer: Think the famous rice pudding is an Indian invention? You will be surprised!

Why, in spite of its global presence as early as the medieval times, it’s often referred to as the Indian sweet dish?

From Railway Mutton curry to Bedmi-aloo: When railway food was an affair to remember

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.

Game cuisine: A Rajput legacy

Much to its presence in Rajasthani homes, and restaurants, today, Laal Maas was once the privy of only the kings and hunters.

Food Story: The journey of ladoo from a medicine to the much-loved Indian sweet

If tomorrow India has to choose a national sweet dish, the most likely contender should be the ladoo.

Burdwan blast case handed over to NIA

Union Home Minister Rajnath Singh made the decision following consistent demands from the state unit of the BJP.

Food Story: The saga of Moradabadi dal

The popularity of the Moradabadi Dal among the masses is said to be through the eat street of this city.

Food Story: From Mumbai to Calicut, the evolution of the coastal cuisine

One of the best examples of Portuguese deep-seated culinary influences in India is its popular export Alphonso mangoes.

The Food Story: The tale of two kebabs

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

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