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Monday, May 17, 2021

Pooja Pillai

Profile

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

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

Dal-rice, khichdi, soup: does comfort food actually comfort us?
Sun, Jan 10, 2021

In times of unusual stress, such as the ongoing COVID-19 pandemic, we often seek solace in food that is familiar and nourishing. Why is it that we find certain kinds of food more appealing than others in times of unease?

The Back Burner: A delicious black carrot and coconut soup
Sat, Jan 09, 2021

Winter-special black carrots come together with coconut and lime in a deeply warming, nourishing soup

Why Sonu Sood wrote a book about the steps he took to address the migrant crisis during the lockdown
Sun, Jan 03, 2021

In I Am No Messiah the actor reflects on the impact of his relief work on those whose lives he touched, as well as his own

A quick look at the year that was, through the food that we outraged and obsessed over
Thu, Dec 31, 2020

Here’s a look at 2020, through all the food that we cooked and ate, and the dishes we bonded and fought over

Sesame, bananas, turmeric: Link between Mediterranean diet and South Asia
Wed, Jan 06, 2021

Calcified dental plaque from archeological remains reveals the complexity of ancient trade and diets 3,500-4,000 years ago. How do we know this, and why is it significant?

The Back Burner: Festive celebrations with crisp and sweet kulkuls
Sat, Dec 26, 2020

These little treats, typically made for Christmas, are very similar to shakkarpara or shankarpali

Explained: Singapore’s beloved street hawker culture, now a Unesco ‘Intangible Heritage’
Thu, Dec 24, 2020

The hawker centres are representative of Singapore’s multiculturalism, with stalls selling cheap, delicious food of Chinese, Malay, Indian origins, among others.

Would you like a slice of vegetarian chicken pizza?
Wed, Dec 23, 2020

Domino’s India joins global fast-food chains in the plant-based meat movement with its new pizza

The Back Burner: An easy chutney podi made from sesame
Sat, Dec 12, 2020

Sesame or ellu podi is a convenient fix for days when you don’t want to spend too much time cooking

The newly redone Machan in New Delhi’s Taj Mahal hotel pays homage to nostalgia of its patrons
Fri, Dec 11, 2020

How to update a classic: After being closed for about a year, Machan reopened in October in a new avatar that is, unofficially, being called Machan 3.0.

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