Pooja Pillai

The Mumbai-born chef, who is credited with raising the profile of Indian food in the USA in the '90s, had tested positive for Covid-19

In Delhi, the AAP govt succeeded in winning the imagination of the people around delivery of their programmes, says Ashwani Kumar.

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.

Chef Kelvin Cheung on his influences and the menus of his two new ventures in Delhi

Popular restaurant Pan Asian returns as Yi Jing, with assertive spiciness from Sichuan and Hunan

What he wants, he says, is to keep the “DNA” — the flavour — of the food intact, even as he experiments with the form.

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.

Fig at Museo has a hard time reconciling taste with the quest for health

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.

Making Sushi

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.

Chef and restaurateur Marco Pierre White on why generosity and honesty matter in food and how the Michelin Guide has devalued its own currency

Disgust or shock at what other people eat is a failure of the imagination.

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.

Padmanabham, in New Delhi, illustrates why even a classic South Indian tiffin menu demands attention to basics.

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.

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