Steamed Fish Custards

I seem to be in a minority of one. My belief is that chawanmushi, hormok and dab chingri are all related to one another. Everyone else that I have spoken to about my pet theory has heaped scorn on me and told me not to be a fool. ‘Everyone’ includes chefs from the Far East,…

Sweet Valley

In Khayyam Chowk, a couple of kilometres from Dal Gate, there’s a row of no-frill, basic dhabas that are fairly clean and respectable. Here you can try the mutton seekh kebabs or tikkas, served on a plate with six kinds of chutney. The best one is Imran Café, misleadingly named because you certainly won’t get…

Travelling with my Chopsticks

What goes round the world, changing yet remaining the same? Marryam H Reshii discovers the answer: Chinese street food In the night market in Taipei, capital of Taiwan, every shopper sauntered around with what looked like a red lollipop. Not to be outdone, I ordered one too. One bite of it, and I was assailed…

Will the Real Lal Maas Stand Up?

A while ago, the brilliant team behind EatwithIndia invited me to be on the panel of judges for a competition to judge the best lal maas, prepared by 11 different home cooks. The most vociferous on the panel of judges was Hemendra Singh of Bhainsrorgarh, an erstwhile noble state in Mewar. He was the only…

Sadia’s Dehlvi Cuisine

A few years ago, I had been invited to sample a food festival in a hotel. The theme of the festival was the Muslim food of Delhi. The young chef was explaining to a group of us food journalists about each dish as it was brought out. For every question we had, the chef had…