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Wednesday, January 29, 2020

Pooja Pillai


Pooja Pillai is a Special Correspondent working with The Indian Express.

From my pantry: Chef Jatin Mallick on his favourite ingredient
Tue, Jan 28, 2020

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.

Explained: How new tech is raising the bar for lab-grown and vegetarian meats
Thu, Jan 23, 2020

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.

‘Creativity is most important for cooking sustainably’
Thu, Jan 09, 2020

Swedish restaurateurs Jonas Karlsson and Ruth Osborne on the challenges and rewards of cooking with a conscience

There’s Kokum in my Cocktail
Tue, Dec 31, 2019

Regional flavours found a foothold on restaurant menus this year, a trend that’s set to get stronger in 2020.

Season’s Eatings: This Christmas, ring in the Yuletide spirit with a panoply of dishes
Wed, Dec 25, 2019

Relish the best of Christmas with these mouthwatering recipes.

This year, at the Serendipity Arts Festival, an exploration of culinary legacies and the craft of food
Mon, Dec 16, 2019

Prahlad Sukhtankar, along with chef and restaurateur Rahul Akerkar, has curated the culinary arts at the festival this year and his brief, he says, was to explore “the craft of culinary art”.

Inside the kitchens of Murthal
Thu, Dec 12, 2019

How the dhabas, which put Murthal on the paratha map of India, are dealing with the crunch.

A much-reviled food opinion presents an opportunity to understand what makes Indian food so delicious
Tue, Nov 26, 2019

And yet, the furore over Nichols’ tweet seems overblown, probably because South Asians — especially NRIs (who were the most vociferous critics of Nichols’ opinion) have never had a greater global cachet, in modern times, than they do at present.

Decoding the Indian culinary art of the achaar
Sun, Nov 24, 2019

A look at the condiment that is a household staple and its long history in the subcontinent.

UK-based authors on how they collected recipes from the women in Delhi’s slums for their new cookbook
Tue, Nov 05, 2019

The UK-based authors met the subjects of their book through the volunteer work they do with Asha, an NGO working with an aim to empower and uplift the Capital’s slum communities.

To the Manor reborn
Fri, Nov 01, 2019

The Delhi hotel that once housed India’s most famous restaurant reopens with a new look and a new restaurant

Unity in Delicacies
Fri, Oct 18, 2019

The Aajeevika India Food Court brings popular as well as little-known dishes from across India.

Southern comfort
Thu, Oct 10, 2019

Some hitches apart, Savya Rasa makes a laudable attempt at displaying diversity in south Indian food

Such a Long Journey
Fri, Oct 04, 2019

A book by the Indian ambassador in the Netherlands highlights the historical and current exchanges that define the relationship between the two countries

An artist on finding the father of the nation moulded to suit many faces and philosophies
Tue, Oct 01, 2019

There are a couple of questions that I wished to explore when I began photographing Gandhi’s statues. One is how much of the images of Gandhi in the public space do we accept as Gandhi?

Raspberry Sodas, a Rooster and other stories
Fri, Sep 27, 2019

Remembering Boman Kohinoor, owner of Mumbai’s iconic Britannia & Co, who passed away on Wednesday

A restaurant suspended from a crane, 160 feet above the ground, provides a thrilling experience with not so exciting food
Thu, Sep 26, 2019

The experience doesn’t come cheap. Currently, the price per seat is Rs 2499 from Monday to Thursday, while on the weekends, it rises to Rs 3000

Finger-lickin’ good: The story of chutney in India
Sun, Sep 08, 2019

In most meals, the chutney is on the margins of the plate as an accompaniment. But, in its variety of ingredients and burst of flavours, it remains the common taste that binds our multicultural eating practices together.

Explained: Reading Leo Tolstoy’s ‘War and Peace’ in our times
Thu, Aug 29, 2019

At a time when political "strong men" in several countries are seen as larger-than-life heroes (or villains), and are extolled (or denounced) for having single-handedly brought about sweeping change in their countries, Tolstoy's ideas about historical determinism are especially relevant.

Looking the part
Wed, Aug 28, 2019

Costume designer and stylist Indrakshi Pattanaik Malik on what went into the National Award-winning costume design for the Telugu-Tamil biopic Mahanati