Follow Us:
Friday, May 27, 2022

Pooja Pillai


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

How Karan Johar ‘queered’ the Bollywood love story
Fri, May 27, 2022

Pooja Pillai writes: At 50, while making an action film would be enough of a challenge to give Johar the creative shakeup he seems to feel he needs, a full-length queer romance would be an even bigger one.

Seema Chishti’s new book, on her parents’ interfaith marriage, is a compendium of notes from another India
Sat, May 21, 2022

In 'Sumitra and Anees: Tales and Recipes from a Khichdi Family', interfaith romances, shared dreams and confluence of hand-me-down recipes present a portrait of a country now found only in sepia prints

Nobody really knew Anthony Bourdain. And that’s alright
Sat, Apr 23, 2022

The biography of the late Anthony Bourdain explores the legacy of the popular chef through the narratives of friends and family

Food, freedom and the New India project
Thu, Apr 07, 2022

Pooja Pillai writes: As recent events show, ideas about who belongs and who doesn’t often come down to food

What stays buried: In KR Meera’s Qabar, long-suppressed desires and truths are unearthed
Thu, Mar 17, 2022

Translated from the Malayalam by Nisha Susan, the novella offers a glimpse of the sense of liberation that comes with finally confronting a long-buried truth

Motherhood question: No, I’d rather not
Sun, Jan 16, 2022

🔴 Personally, I believe women shouldn’t even attempt to explain. What we choose to do with our bodies, our time and our resources is nobody’s business but our own.

Waiter, I need a fly in my soup
Thu, Jan 13, 2022

Are insects the future of food? Entomophagy could be an essential element of global food security in the near future and save the planet

The bindi business: no full stops
Mon, Nov 08, 2021

To those of us who think of the bindi as an optional accessory, rather than an indispensable part of festive fashion, the outrage was bewildering: since when has the weight of Diwali celebration rested so heavily on a single dot on the forehead?

Panta Bhat on Masterchef and the rejection of culinary hierarchy
Wed, Jul 14, 2021

Pooja Pillai writes: The humble rice gruel from Bengal, Panta Bhat, on Masterchef Australia is a wholesome rejection of the hierarchy of tastes.

Explained: Why India and Pakistan are battling over basmati
Thu, Jun 17, 2021

India has applied to the European Union for protected geographical indication (PGI) status of basmati rice. Pakistan has opposed this move. Why does the basmati title need protection?

Explained: Why popular recipe website Epicurious is banning beef
Fri, Apr 30, 2021

The meat will be completely shut out of any new content appearing anywhere on the website and on its Instagram feed, although old recipes and articles featuring beef remain available.

‘No Straight Thing Was Ever Made’ offers a mirror to examine our undeniable frailties
Sat, Mar 27, 2021

Urvashi Bahuguna’s book of essays on living with a mental-health condition is bookended by largesse and clarity

Who moved my Pecorino?: The Carbonara Debacle and questions of food authenticity
Sun, Mar 07, 2021

In a globalised world, where no food feels foreign and tastes are transforming rapidly, how does the debate over authenticity in recipes play out?

Ramani acquitted in defamation case: ‘It (verdict) showed that you may be a powerful man, but when a woman speaks her truth, it matters’
Thu, Feb 18, 2021

Akbar was one of the most high-profile men in India to be accused as part of the wave of sexual harassment allegations on social media in 2018.

Can food help you fight cancer?
Sun, Feb 14, 2021

In Food Matters: The Role Your Diet Plays in the Fight Against Cancer, an oncologist argues for keeping food simple, whole and real

The Back Burner: Basic chai masala
Sat, Feb 13, 2021

With its sweet and spicy notes, this masala will make your morning cuppa more fragrant and delicious

Zorawar Kalra: Smaller restaurants are the future
Wed, Feb 10, 2021

The restaurateur on opening new restaurants and starting a delivery-only brand after a bruising year

When the kitchen feels oppressive even to women who love cooking
Sun, Feb 07, 2021

In the current “foodie” culture, we can’t avoid thorny questions about labour in the kitchen

Jeo Baby: “Just having a job doesn’t make a woman independent”
Sat, Feb 06, 2021

The director of the Malayalam film The Great Indian Kitchen on why gender parity should begin with equal distribution of domestic responsibilities

The Back Burner: A beetroot chutney you will love
Tue, Feb 09, 2021

The best way to eat a vegetable you dislike - like beetroot - is to turn it into a chutney

Shelf Life: Masala Lab is an essential read for serious cooks
Sat, Jan 30, 2021

Krish Ashok’s book breaks down the how-to and why-to of almost every step of the cooking process in an Indian kitchen, and busts some myths in the process

The Back Burner: Handvo, the savoury ‘cake’ with the crispest, most golden crust
Sat, Jan 30, 2021

This Gujarati favourite can be made with a variety of vegetables, and is a filling dish that can be eaten for breakfast, lunch or dinner

The Back Burner: Tomato Chutney for really lazy people
Sat, Jan 23, 2021

This super basic tomato chutney recipe has been perfected by paring it down to the absolute basic ingredients necessary for the right taste and texture

Explained: Why Gujarat has given dragon fruit the Sanskrit name ‘Kamalam’
Wed, Jan 27, 2021

Dragon fruit Kamalam: Gujarat CM Vijay Rupani said calling it dragon fruit "does not sound appropriate" and they have decided to call it "Kamalam" as it has the shape of the lotus flower.

The Back Burner: Kutchi Dabeli, the quintessential Gujarati street snack
Sat, Jan 16, 2021

How to make dabeli that is bursting with flavours and has many contrasting textures