Want to have a thin crust pizza? Head straight for Wasabi at the Taj Mahal Hotel on Mansingh Road. Or what about some foie gras? Try Wasabi again. Or what about the all-American Surf and Turf where one element is from the land (turf) and the other is from the sea (surf)? It’s Wasabi once…
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…
It is fascinating to know how various people strayed into the food business. And even more fascinating to figure out that how they were inveigled in and the strength of their bond with the business has little correlation. But I am getting ahead of myself. Gurgaon, also called Millennium City, is a haven for small…
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…
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…
All along India’s coastline, the staple diet of the locals is fish curry and rice. But, do you think that it’s a single recipe all the way through? No way. There are many dozens of different preparations, depending on which part of the coast you happen to be. Fish curry makes its appearance during breakfast,…
It’s easy enough getting vegetarian options in an Indian restaurant: there’s paneer, dal, vegetables and snacks galore. But, how about vegetarian options in a non-Indian cuisine? That’s a tough one. Some cuisines such as Lebanese and Italian do have interesting vegetarian choices. Others like Chinese lack the basic concept of what vegetarianism is, while still…
Last week, within the space of five days, I had tasted close to thirteen fish curries. I’m sure I haven’t plumbed the depths of all the fish curries in God’s Own Country: it is just that time and my appetite conspired against deeper ‘research’ into this fascinating subject. It all started in Radisson Plaza, Kumarakom,…
Ingredients: Mutton, 1 kg Onion, 1 Garlic, A few cloves (2 cloves garlic per piece of meat) Cinnamon, One small stick Black cardamom, 1 Green cardamom, 2 Clove, 1 Saunf/ Fennel seeds powder Haldi/ Turmeric powder Kashmiri Mirch/ Red Chilli powder (preferably ‘MDH Kashmiri Mirch’) Vegetable of your choice (Peas/ Potato/ Tomato/ Cauliflower) Shahi Zeera…
