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Served with love at Korukkupet

Served with love at Korukkupet

The crowd couldn’t stop raving about the sweet kozhukattais. Then there were round, savoury ones too, with plenty of channa dal and mustard seeds in each bite. The Arts took centre-stage at the Chennai Kalai Theru Vizha’s cultural programmes at Korukkupet recently, but the food stalls put up by the ...

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Bonding over baking – The Hindu

Bonding over baking - The Hindu

To celebrate “27 years of the official diplomatic ties between Israel and India”, the Consulate General of Israel to South India hosted a series of traditional Israeli baking workshops. Helmed by Keren Agam, an Israeli baker from Jaffa, the workshops were held at The Den Hotel, Whitefield, and Christ University. ...

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At Chennai’s Focaccia, the pizza twirls

At Chennai’s Focaccia, the pizza twirls

In front of me sits a simple margherita pizza, dripping with tomato sauce and topped with carefully placed strands of spinach. I say carefully, because I had seen Chef Pasqualino Barbasso pause — in the midst of his brisk yet fluid kneading, rolling, chopping and topping — to consider where ...

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Food from the frontier – The Hindu

Food from the frontier - The Hindu

“Amrit Dhaba and Mannat Dhaba in Murthal, Bharawan Da Dhaba and Pehelwan Da Dhaba in Amritsar,” Chef Amrick Singh can point you to the most popular dhabas anywhere along NH1, from Attari village near Wagah border to Delhi. Now, the chef plans to widen his culinary offerings beyond the border, ...

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Planet-to-plate is the new farm-to-fork

Planet-to-plate is the new farm-to-fork

I started working in 1999 in what is today one of the biggest home-bred Internet companies in India. I was 23 and had a robust online life. Those were Source link

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The importance of jaggery in India

The importance of jaggery in India

Returning to foggy Delhi from the hills a couple of weeks ago, I stopped at a friend’s house in sunny Dehradun for lunch. I always enjoy my meals there. Everything tastes superb, because most of the ingredients in his kitchen come from his farm. But, more than anything else, I ...

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JNU at 50: a look back at the dhabas that made up ‘campus cuisine’

JNU at 50: a look back at the dhabas that made up ‘campus cuisine’

So the alma mater is 50 years old this year. This week has been one of hectic reconnection — and probably crazy work for the organisers of a reunion in Hyderabad. I’m looking forward to it but, in the meanwhile, I’m going through a prolonged burst of nostalgia. What is ...

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Bhuri Bhoj at Aroma restaurant

Bhuri Bhoj at Aroma restaurant

Bhuri Bhoj essentially means feast for the tummy. This Bengali food fest is at GGE Aroma, a restaurant in Medchal, and if you are not a Secunderabad dweller, the drive to this part of town will definitely be worth it. What makes Bhori Bhoj different from the mundane Bengali cuisine ...

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Fit for a queen – The Hindu

Fit for a queen - The Hindu

It starts with the name. While an address for a name seems to reveal the worst kind of laziness, 1Q1 Kitchen & Bar is interesting thanks to the letter Q, which gets us thinking of a long line of restless people, a pool table and a play. The name comes ...

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Sonny Side on ‘Best ever food review show’

Sonny Side on ‘Best ever food review show’

Imagine shoving a live octopus in your mouth and slowly chewing the head, while it wriggles to put up a fight. Try being funny after that. Sonny Side can throw himself at any food you may call ‘extreme’, and make it the most entertaining video you have seen that day. ...

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