It is 7:30 in the morning and the queue at Krishna Bhavan runs long. The kitchen is busy and the dining area is full. Smoke wafts from the large iron griddle churning out dosas at the back; steam clouds the sambar cauldron in the corner....
IT is a bright Goan afternoon and I am learning to make chicken cafreal and rava-fried surmai. It is my first time in a restaurant kitchen and I am naturally nervous: what if I make a mistake? A sip of kokum sharbat and my sous...
A SWEET SLICE OF THE MALABAR We asked Anoosha Maqbool to share with us a traditional iftari treat from her kitchen. The homemaker chose to indulge us with a family heirloom recipe of a rich and fragrant Kaipola or the Malabari Banana Cake Anoosha...
When Vasco da Gama and his clan brought a handful of chilies to India back in 1498, little did they know that the humble spice (or fruit?) would end up defining the country and its cuisine long after they had left. Brought to Europe from...
Being born and raised in the heart of North India in the era of no internet meant many things — most of all, it meant that your exposure to the world was limited. That doesn’t necessarily mean that one is ignorant of the cultures and...
