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…

These are a few of my favourite things

This is not a recommendation of the best in Delhi: it is just my private list, one that I have carried along from childhood/adolescence/young adulthood. So, all the places have been around at the very least since 1980! 1. Bom Bay Bhelpuri, Sundernagar (at the corner of the park). Shri Bhajan Lal and his son…

What’s Cooking in Kashmir

Think about Kashmiri food and the first thing that comes to mind is the justly famous wazwan. However, try eating it for two consecutive meals and you’ll be laid up in bed for a week thereafter, so heavy is it. Indeed, most visitors to Kashmir have no difficulty finding the ristas and gushtabas of a…

The Lore of White Tea

“You can find a diamond in a coal mine,” beams the genial Rajeev Mittal of Mittal Tea House, Lodi Colony, New Delhi”just the way you can discover white tea on a regular bush.” White tea – it’s not really white, but very pale green and its leaves are long and pointed – is, quite simply, the…

Spice Up Your Life

What is the spiciest dish you’ve ever eaten? I’ll bet you’re thinking only of fiery hot red chillies. Yet, other things than chillies can blast off the top of your head. Japanese wasabi paste comes to mind. Korean cuisine has a yellow mustard that’s ear-burning too. I was once invited to a Korean banquet where…

Singapore Fling

Budget travellers to Singapore head happily to the thousands of hawkers centres in that city-state. Two people can have a filling meal of noodles, soup, Hainanese chicken rice or something called roti pratha, and still have change left over from Singapore $ 5. Hawkers’ centres provide variety. In the interests of fairplay, owners of a…

Steamed Fish Custard

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,…

SIAL: the French Gastronomy Exhibition

Salon International de l’Alimentation, better known as SIAL, just concluded in Villepinte, Paris. No matter where you looked, you couldn’t have missed the Indian contingent, and I’m not referring to exhibitors like Satnam Overseas. We were a motley bunch of executive chefs and F & B Managers, importers and food writers, looking at what France…

West Delhi’s Delights

Am I alone in thinking of West Delhi as a gastronomic treasure trove? I’ll happily by-pass Chandni Chowk and its culinary offerings for a day of roaming the area that lies between Karol Bagh and Rajouri Garden. Here’s where you’ll find dhaba owners who are virtually unknown in all but the neighbouring localities. Take Sindhi…