Little known facts of Kashmiri food

It was my very first meal at the family homestead in ­Srinagar. We were all seated on the thickly carpeted floor, with copper bowls in front of us covered entirely with a fine layer of tin. The soft, warm glow of copper was lost, alas, but the gleam of tin in the family kitchen made…

Goan flavours

Goa with its unique assortment of spices and veggies opens up a whole new world of indigenous cuisine It was hot and overcrowded in the Friday market at Mapusa. On tiny squares of gunny sacks that lined the pavements and roads, hundreds of village ladies had staked out their space to sell a bewildering assortment…