Coriander and Cilantro I know, I know. All spices are equal, but you’ll never convince me that coriander is not more equal than the others. Here’s why: coriander seeds, stem, root, leaves – every part of the plant is not only edible, but is used in cuisine. In India, coriander leaves are used, in addition…
An old favourite gets a makeover World food Atmospherics: The Oberoi’s recent refurbishment has affected all its areas and 360 degrees is no exception. Not only has its interiors changed, but the spelling of its name has become, for an entire group of journalists and bloggers, much simpler: now, ‘360’ is written in figures instead…
Once upon a time, Chinese food meant chilli chicken and chicken Manchurian. Now, thanks to the growing tribe of chefs from China, it is possible to get a more authentic taste of what Chinese food is all about. By definition, Chinese food in India can never be really authentic: food in China is usually cooked…
Round up a motley gathering of people in Srinagar – locals from all walks of life, tourists and outsiders who have made the city their temporary home for work or business – and ask them to name a few Kashmiri brands, chances are that not many will be able to remember any beyond the most…
Some food joints deserve nothing but scorn, yet they are full to bursting at all times of the day. Others create great food but are never known beyond the immediate neighbourhood. We take a look at some of Delhi’s little-known gems. I was walking through the rather gritty area of Chitli Qabar, near the Jama…
How to max your time in Pune The average length of my visits to Pune is just three days – totally insufficient to do all the things that this amazing city offers your palate. So, I’ve worked out my formula for tasting the most, in the least possible time. But first, a disclaimer: I have…
Is there a conspiracy against everyday Kashmiri cooking? It would certainly seem so — all that is known about Kashmiri food in general outside the state is a handful of dishes that are prepared for banquets, ristas and gushtabas among them. All Kashmiris, be they Muslim or Pandit, love their meat, and mutton appears daily…
Where there is spice, there are kitchen implements to grind them. And because Asia grows and uses quite a large proportion of the world’s spices, most of the spice grinders have an Asian sensibility. Depending on their job: pounding, dry and wet grinding all have different shapes of implements, they are variously made of limestone,…
In the 17 years since its inception, not once has China Club ever faltered or lost its stride. That says something for a brand in the lone-standing market, with no hotel guests to fall back on. It is probably one of the oldest restaurants in Gurgaon, built at a time when Gurgaon was a sleepy…
What is common to Koshy’s Bangalore, United Coffee House Delhi, Mocambo Kolkata and Gaylord Mumbai? They’re all landmark restaurants. None of them are particularly old-fashioned, and certainly none are down at heel; rather, they wear the patina of timelessness. Is the cuisine excellent? In patches, yes, but it is not excellence all the way. Most…