Go to Cyber Hub in Gurgaon, walk down the Singapore look-alike walkway with restaurants and cafes on either side, settle down in Sodabottleopenerwala for a Berry Pulao and Tamota Papeta Per Eeda (eggs poached on a bed of tomato and potato). You will have experienced two of the strongest food trends of 2014. The first…
The genial patissier, Chef Nitin Upadhyay, was always pleasantly plump and when he thought of opening his very own patisserie, the obvious name he thought of was Fat Guyy. It does call to mind a roly-poly baker, surrounded by couverture, croissants and cookies all wafting delicious fragrances from the oven. However, so stressful was the…
It’s not that the author is a television journalist who has crossed the floor. It’s not that Kashmir is seldom used as a backdrop for novels. It’s not even that the thriller is a little explored genre in Indian writing in English. The Srinagar Conspiracy is a compulsive page turner because it’s that felicitous meeting…
“Chicken 65 a typically Bangalorean dish,” restaurateurs of that city will tell you with supreme conviction, “called so because you ought to be able to cut the chicken into 65 pieces.” Hyderabadis, on the other hand, believe that Chicken 65 was born in their city. “65 is the number of spices that used to be…