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A Tale of 10 States at Sheraton, Hyderabad: A tasteful trip around the country

A Tale of 10 States at Sheraton, Hyderabad: A tasteful trip around the country

A Tale of 10 States Where: Feast restaurant, Sheraton When: August 6 to August 15, dinner Price per person: ₹1400 + taxes Garhwali, Chettinadu, Amritsari / Punjabi, Rajasthani, Hyderabadi, Maharashtrian, Awadhi, Kerala, Goan and Gujarati — these are the 10 cuisines one can expect and physically prepare for at the ...

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Zen ‘pebble’ dessert ANATOMIZED by Raul Dias

Zen ‘pebble’ dessert ANATOMIZED by Raul Dias

Picture this. You’ve just gobbled up the last savoury morsel of a mammoth, multi-course Cantonese-Sichuan meal. Minutes later, a server places on to your table a plate laden with what looks like a couple of smooth, fist-sized, grey pebbles — the kind you’d find in a Zen garden. And they ...

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Chef Ajay Chopra is on a mission to help fathers create distinct flavours

Chef Ajay Chopra is on a mission to help fathers create distinct flavours

In Hyderabad to promote his YouTube series The Big Daddy Chef, Ajay Chopra watched in fascination as 18 couples, their children in tow, walked into Oakridge International School. While the wives sat among the audience, the husbands wore aprons, picked up their ladles and proceeded to whip up delicacies. “Some ...

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Vasundhara Chauhan on the meaty fare in vanilla country Belgium

Vasundhara Chauhan on the meaty fare in vanilla country Belgium

Despite a week in Antwerp and Brussels, what I remember most of Belgium is Bruges. Or Brugge. Such a beautiful, quiet, green and utterly charming town, crisscrossed by quiet canals and marked by ancient stone houses. I had asked Runumie, who lived in Belgium for years and is a great ...

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The triangle of gastronomy – The Hindu

The triangle of gastronomy - The Hindu

Every now and then, a triangle comes up in my dreams. It is brown and crispy and is filled with potatoes. 1t is a samosa. If you do a survey on people’s favourite snacks, the samosa is likely to emerge as the winner. I have been asking some of my ...

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Festival of Uncultivated Food: Weeding out the myths

Festival of Uncultivated Food: Weeding out the myths

This is a culinary event with a difference. It doesn’t just give you a yummy and wholesome lunch, but also promises to make your weekend interesting with a knowledgeable tour of unconventional fields. Ever heard of elaka chevula kura (curry with rat’s ear-shaped leaf) or Gunugu koora whose scientific name ...

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Pilgrim’s progress: Liam Steevenson on his latest Shiraz

Pilgrim’s progress: Liam Steevenson on his latest Shiraz

Besides the occasional awards, a loyal bunch of fans and immense curiosity value, has Indian wine really made its mark in the vast and varied international market? That is a tough question to ask, and answers are many. The view is that Indian wine is improving, but is yet to ...

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Dishes to rustle up in monsoon when you can’t step out

Dishes to rustle up in monsoon when you can’t step out

It has been raining heavily, and I am reminded of one wet August day, many years ago, when we welcomed a visitor from a village in north Bengal. He carried a bag of dhaanki shaak, a green leafy vegetable that grows wild in the region. For several days in a ...

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Tale of the pulses – The Hindu

Tale of the pulses - The Hindu

Lentils are as much a part of a poor man’s diet as they are a delectable meal for a rich man. It is to their credit that veteran food expert and author Salma Husain and Vijay Thukral, chef at Delhi’s iconic India International Centre, have tried to do justice to ...

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Bombay Brasserie launches a new menu

Bombay Brasserie launches a new menu

When the papad plate arrived like a bride accompanied by her bridesmaids, I could not hide my excitement. Potato, urad dal and sabudhana papads served with six types of dips was an experience by itself. Even as I was revelling in their varied taste, the chilli cheese kulchas arrived in ...

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