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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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The Ramadan Walk: a festival food trail in Chennai

The Ramadan Walk: a festival food trail in Chennai

The month of Ramzan is a great time to explore Triplicane. One of the oldest neighbourhoods in Chennai, it bustles with activity from 5.30 pm onwards during the fasting period. Every lane in the locality has shops dishing out chicken samosas, mutton cutlets, chicken puffs, bajjis, vadas, sherbet and other ...

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A crash course in One Pot One Shot (OPOS) cooking

A crash course in One Pot One Shot (OPOS) cooking

The hiss of multiple pressure cookers fills GG Mahal in Arumbakkam where B Rama Krishnan — Ramki, as he is called fondly — is conducting Chef in a Day, acrash course in cooking, revolving around the technique he pioneered — OPOS (One Pot One shot). Groups of women cluster around ...

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Coding for natural ice creams

Coding for natural ice creams

Ajay Mesargi says he was at the right place at the right time and that’s why his career is where it is now. Ten years ago, his maiden tryst with gelato in Milan transformed his outlook. So much so that when he expressed his desire to switch careers, his wife ...

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75 years of Bengaluru’s famed benne masala dose

75 years of Bengaluru's famed benne masala dose

What started as a modest eatery for students has, over the years, become a landmark of sorts. Vidyarthi Bhavan in Basavanagudi has come a long way since it was established in 1943. This year, as it turns 75, the restaurant has managed to stand the test of time, the changing ...

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