Nearly every family ends up forming its own food traditions. When Aditya Jha was growing up, the one dish that invariably formed a part of Holi lunch was the Dahi Chicken cooked by his maternal grandmother.
The menu was to have included non-vegetarian dishes such as bati with dry fish, fish in turmeric stew, quail/fowl/country chicken roasted in saal leaf, salted cured sheep, lamb liver and chick-pea and dried fish and mahua oil chutney, before they were struck off.
The menu at 'Historical Gastronomica' suggests that the food of the Indus Valley people would be familiar to many Indians today, even as it challenges the idea of an essentially “Indian” culinary culture.
Writer-columnist Anoothi Vishal, who, as a journalist, had documented the start of the so-called boom at the beginning of the new millennium, has examined what makes a few restaurants work where so many others fail in her new book Business on a Platter (2019).
The oldest and most ornamental of Central London’s royal parks, it had been opened to the public by Charles II who would use it to entertain his guests and mistresses, most notably, the actress Nell Gwynn. It was at this time that the park also became notorious as a site of sexual assignations.
The concept of a wine bistro in a city that is still coming to terms with the idea that some types of alcohol are meant to be sipped and not swilled, seems like a hard sell. But Delhi consumers are becoming more adventurous in their choice of drinks.
I’m particularly enjoying sea bass right now. What I like to do is fry it in a pan till it has a crisp skin. Then in the same pan I char some broccoli, and I make some lemon butter salt, tossed with capers and some herbs, and put it all together in a dish.
Plant-based alternative “mock meats” made of soya, jackfruit, mushrooms etc., have been around for a while; what is different now is the extent and sophistication of the technological intervention to create “meat” that is remarkably similar to the real thing in taste and texture.