About the author

Marryam H Reshii has been writing about food and lifestyle for the last 30 years. She is the Times of India food critic besides being an independent writer on cuisine and matters gastronomic. She has been working on the Times Food Guide for Delhi for the last seven years. In addition, she has done a number of books for the Times Group Books imprint about India’s food scene in terms of best restaurants, notable chefs and pairing food with Scotch whisky. Apart from that, she has done the text for books on Kashmir for other imprints. Food history interests her greatly, as do spices as a subject.

She is fond of travelling the world to explore culinary trends, to discover long forgotten food stories, obscure ingredients and to revel in the connection between a land, its people, culture and cuisine. Marryam wants to work on a definitive book on India’s culinary history and ingredients.

She has been writing a weekly restaurant column in What’s Hot, the weekend supplement of the Times of India for over seven years.

Marryam is currently working on her next book. She loves travelling to trace food stories and cultures and enjoys researching ingredients, utensils, spices and cooking styles. She is involved with the Times Passion Trails, a Times of India initiative, in which she takes a group of Times of India readers to Kashmir to experience the food culture of the Kashmir Valley, and has led food-based trails within Delhi as well.

She contributes articles to the leading food publications of the country as well as international magazines. Being married to a Kashmiri, Marryam is doing her bit to research lost recipes of the Valley. Her dream is to set up a museum of kitchens of India, complete with vessels, recipes and ingredients. She lives in Delhi with her husband and two children.