The writer is a chef, author, educator and world traveller.
True religion connects us to our self and allows us to be most present in the here and now -- what matters is what we do now
True religion is that which fosters compassion and understanding for those who are different from us
When we connect to what’s in the core of our beings, we connect to the rest of humanity
What India - and the rest of the world - can learn from how the world's oldest democracy tackled its most urgent crisis
No matter how invulnerable we may feel, as individuals or nations, we all need periodic reality checks
COVID-19 is a clarion call to reflect upon our actions and choices and to remember that, in the end, what goes around, comes around.
Cut the mindless consumption this season, and make a difference by playing Santa
Life is often harshest to the best. Perhaps it has an uncanny sense that it can test the best with the worst
Can we look beyond the darkness that engulfs us and find hope?
As in life, so in the pandemic, art and creativity are proving to be wellsprings of hope.
For this world to be a civil society of diverse yet connected humans, we must guarantee respect and regard for people with disabilities
My parents were bold outliers in a world where silence and tolerance of bigotry turns into tacit acceptance and approval.
Kaifi asked Baba to shoot a film in Mijwan many years ago. One hundred years after the poet’s birth, the son returns to his father’s hometown.
The actor and filmmaker on the ideas that shape her work, being raised to have an independent mind and why we should expect to receive all our happiness from one source
The iconic vocalist made his music a prayer to the god that resides in all life
Enough of stealing foods from other cultures. Let’s shine the light on our country’s culinary traditions
I’m hoping to see a day when I’m just a human being and my food, clothing, language and art are simply nouns with no belittling adjectives
This dish is so lovely that I often just serve it with nothing else except for some raita, achaar (if craving spice), and crispy papadum on the side, shares chef Suvir Saran
This recipe highlights the beautiful and simple brilliance of fried dough, and how it has the power to delight young and more mature palates alike, shares chef Suvir Saran.
For an extra special touch, pulse some sugar cubes with lemon zest in your food processor and sprinkle over the French Toast before serving, suggests chef Suvir Saran
Though made just like rice kheer, this creamy pudding is thick and firm in consistency, says chef Suvir Saran
These potato dumplings are from Maharashtra, a state where people love to eat very spicy foods, shares chef Suvir Saran
The sweet potatoes are cooked until sugary and tender and then cut into cubes, fried, and tossed with spices like chaat masala, lime juice, cumin and salt, says chef Suvir Saran
Easy to make, this delicious chutney by Chef Suvir Saran can be enjoyed with omelettes, steak and even cheese and crackers
Michelin Star-winning chef Suvir saran on asking questions and finding our way back to ourselves.