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Two friends and a picnic

Two friends and a picnic

I have not been to Paris. But, I have walked along the Seine with ABBA’s ‘Our Last Summer’, dined at Gusteau’s in Pixar’s Ratatouille and walked up the steps of Montmartre with Audrey Tautou in the French romcom Amélie. Quite naturally, a cookbook inspired by the Parisian life, has me ...

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A meal fit for the kings

A meal fit for the kings

Dining at The Feast India Co is worth the experience. Located on the junction of Vasanth Nagar and Cunningham Road, Feast India Co is a 92-year-old family home that has been converted into the restaurant and serves Awadhi cuisine. Both the ambience and the fare have been designed in the ...

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ICONIC RESTAURANT – The Hindu

ICONIC RESTAURANT - The Hindu

On weekends, Vidyarthi Bhavan, a heritage spot in Gandhi Bazaar, Bengaluru, sees 3,000 walk-ins, that include writers, artistes, film stars and corporate professionals. Venkataramana Ural from Saligrama in Dakshina Kannada set up the eatery in 1943, to serve authentic Kannada fare, especially dosas. The narrow space in Vidyarthi Bhavan belies ...

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With stories describing feasts in the palaces and poems recounting a lunch in the countryside, the Sangam Literature offers abundant references to food in the Tamil country. Here’s a look at some of them

With stories describing feasts in the palaces and poems recounting a lunch in the countryside, the Sangam Literature offers abundant references to food in the Tamil country. Here's a look at some of them

Ever wondered what the likes of Ilango Adigal or Tholkappiyar ate? Well, we are talking about a period that’s 2000 years ago and it’s impossible to peek into the kitchens of those times. But the pages of the vast Sangam literature may take you back in time to understand what ...

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The world according to Nobu

The world according to Nobu

Sitting on a barstool in Nobu in Las Vegas, I swivel nervously. I am waiting for an interview with legendary Chef Nobu Matsuhisa and have just been warned, in hushed whispers by a fellow journalist, that he is rumoured to be temperamental. I mentally go through a check-list of my ...

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Seaweed in your pudding – The Hindu

Seaweed in your pudding - The Hindu

Agar-agar is an ingredient with multiple personalities. This seaweed extract, discovered by accident in Japan by an innkeeper in 1658, has a Malay name and plays a key role in both the kitchen and research laboratory. Agar-agar in Malay refers to the red algae (Gigartina and Gracilaria) from which it ...

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Full of beans – The Hindu

Full of beans - The Hindu

more-in Grown in hundreds of varieties across the map, beans are India’s most underrated comfort food Receive the best of The Hindu delivered to your inbox everyday! GO Please enter a valid email address. Next Story It’s official, Hyderabadi haleem is in town Source link

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Sadya at Padmavilasom Palace, just what grandma used to serve

Sadya at Padmavilasom Palace, just what grandma used to serve

One of the attractions of a Malayali wedding, some would say the only one, is the elaborate sadya. Although the dishes in a sadya, the traditional vegetarian meal that is usually served on all festive occasions in many Hindu households in Kerala, varies from place to place, there is a ...

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Hari Nayak is bringing his flavour to Bengaluru

Hari Nayak is bringing his flavour to Bengaluru

Hari Nayak’s name is associated with a fair share of restaurants and is found on many book covers. A well-known proponent of Indian food in the US, Nayak has tweaked our country’s cuisine for Western sensibilities and delivered it to tables through his restaurants, recipes and packed meals. He is ...

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Handmade in Geneva – The Hindu

Handmade in Geneva - The Hindu

When the Swiss eat chocolate, they rarely go for the mass-produced brands heading instead to their favourite local chocolatier. That experience, in a nutshell is what Du Rhône Chocolatier brings to India – a luxury Swiss chocolate, handmade in Geneva and now available in the city. Federico Marangoni, Du Rhône’s ...

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