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Old cookbooks bring back memories of food

Old cookbooks bring back memories of food

There is nothing quite like nostalgia in music. Or in food. We recall all the songs of our youth, and can’t forget the kheer our grandmothers made. I must admit that my grandma — the one I lived with as a child — couldn’t cook for nuts, but I know ...

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With health and environmental concerns leading to a shift away from meat consumption, there’s now a growing attraction towards plant-based ‘mock meat’ that imitates the taste and texture of the real thing

With health and environmental concerns leading to a shift away from meat consumption, there’s now a growing attraction towards plant-based ‘mock meat’ that imitates the taste and texture of the real thing

For 30-year-old Shipra Grover, who lives in New York, increasing her protein intake was quite a challenge as she is vegetarian, and allergic to soy. She began experimenting with ‘mock’ meat two years ago and it has “been a favourite since”. In Minnesota, U.S., 29-year-old Mayuri Jain, who works in ...

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Tuck from Charley – The Hindu

Tuck from Charley - The Hindu

My time as a student of one of north India’s penal boarding schools was defined, overwhelmingly, by hunger. I literally starved. The unappetising nature of the food at my institution was matched by the puny portions we received. We’d wait for the chance to visit other schools, where we were ...

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South east Asian odyssey – The Hindu

South east Asian odyssey - The Hindu

The view from the 13th floor of Barton Centre is spectacular and at the Asean-On the Edge restaurant, we quickly grab seats that offer us the best view of the city. After admiring the view, we get down to the task of sampling the food. We start with portions of ...

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Creating a stir: Visakhapatnam’s growing cocktail culture

Creating a stir: Visakhapatnam’s growing cocktail culture

There is an equally nailbiting performance unfolding at the bar as batsmen and bowlers slug it out on the television with India battling Australia. It is 9.30 pm on a weekday at the sea-facing Vue Bar at Hotel Novotel and Suresh Damuluri, the bar team leader is firing on all ...

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A smoothie start to good health

A smoothie start to good health

While driving to Sampath Vinayak Temple Road from JD Institute Of Fashion Technology, there is a store sign with a picture of Popeye the sailor. It has been years since I saw Popeye and , unable to resist my curiosity, I decide to investigate further. It turns out to be ...

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The sweetness of Marayur – The Hindu

The sweetness of Marayur - The Hindu

Men, in pairs, take turns stirring the liquids in two huge troughs—one filled with what looks like thick, molten gold and the other, a muddy, brown liquid— with gigantic, iron spatulas in a thatched shed on the Marayur-Kanthalloor road, near Munnar. While one, rectangular and more flat, is filled with ...

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Special thandai for holi – The Hindu

Special thandai for holi - The Hindu

As winter retreats and spring comes blossoming with the scent of mango inflorescences, a flurry of festivity starts with Basant Panchami first and then Shivratri and Holi. With all these spring festivals steeped in the colours and flavours of the season, it is not surprising that the food during these ...

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Brace for an icy welcome

Brace for an icy welcome

Ice branding or ice stamping is the latest rage in mixology, taking the hashtag #iceporn to an entirely new level of bar theatrics Source link

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Takoyaki and egg buns to go…

Takoyaki and egg buns to go...

I walk listlessly through the streets and clean subways of Seoul’s Jung-gu, with bright buildings featuring a zoo-like mascot and its flailing arms, towering over me, until I find an endless street brimming with people. The sheer number of immaculately-dressed youth, stuffing their faces as they gear up to start ...

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