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A taste of Sheraton Grand’s new restaurant

A taste of Sheraton Grand’s new restaurant

After a drive of an hour-and-a-half through peak-hour traffic in Chennai, I walk through the imposing entrance of Sheraton Grand hotel on East Coast Road, and am met with blissful quietude. As I was guided into the hotel’s open-air barbeque restaurant, Pelican Deck, that sits on a raised platform, the ...

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Try a heritage rice variety, this Pongal

Try a heritage rice variety, this Pongal

“Pongal used to be celebrated with freshly harvested, hand-pound rice,” says Ashokan. “I would say iluppai poo samba is the best rice to make pongal, with its soft texture and faint aroma,” he adds. An organic farmer committed to growing traditional rice varieties, Ashokan know what he is talking about. ...

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Watch what you eat – The Hindu

Watch what you eat - The Hindu

When 33-year-old Sonia Vadlamani realised she was on the brink of lifestyle diseases due to being overweight, she decided to make a change. “I was a hoarder of junk food and making the transition to healthier food wasn’t easy. Apart from seeking help from a dietician and nutritionist, I started ...

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Food bloggers bring Africa’s rich cuisines to the world

Food bloggers bring Africa’s rich cuisines to the world

In the quiet hours before lunch, two women worked side by side in an airy kitchen. One, a chef, cleaned fresh red snapper filets with a sharp knife. The other, a filmmaker, pointed her camera into a large pot of simmering vegetables. “What would you say this is, low heat ...

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If you are in Kolkata, don’t miss Flurys on Park Street

If you are in Kolkata, don’t miss Flurys on Park Street

That a restaurant tells the story of a city and its people struck me forcibly some months ago when a cousin by marriage — who had left his hometown Kolkata when it was still Calcutta — made a demand. He wanted to eat some chicken patties. And not just any ...

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Chinese flavours from Ghaziabad – The Hindu

Chinese flavours from Ghaziabad - The Hindu

It’s that time of the year when the heart calls out for something hot and sour. Time was when I would make a detour to the Pandara Road Market on my way back home from somewhere or the other and pick up two or three bowls of hot and sour ...

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Shakshuka, as you like it

Shakshuka, as you like it

Some breakfast dishes made of eggs are so delicious that they are perfect for any time of day. In fact, some restaurants serve popular breakfast dishes from around the world for lunch and dinner as well. At the Singaporean chain of restaurants, Wild Honey, diners can choose from poached eggs ...

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Giving coffee and cake a break

Giving coffee and cake a break

I am back at Greenr, in a couple of weeks, which says a lot, considering I eat meat at two meals a day. Placed in the heart of the Basant Lok market, which is getting a makeover, the “California plant-based kitchen”, will soon draw crowds from the under-renovation PVR Cinema, ...

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The return of the native

The return of the native

Millets that were once an integral part of Indian diet lost their way. But they are back as a healthy superfood for all those who are on the wellness bandwagon Source link

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Ravi Viswanathan: The man behind India’s new wine story

Ravi Viswanathan: The man behind India’s new wine story

Grover Zampa Vineyards, in the outskirts of Bengaluru’s Doddaballapur, is a hive of activity. Workers are busy with a massive overhaul of the winery and the construction of the swish new La Reserve Lounge. In the office, its director (and VisVires Capital’s) Ravi Viswanathan is tasting cheese with the concentration ...

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