The real flavours of Rampur’s kitchens have long been overshadowed by the more famous Awadhi Rasoi, says Prof. Pushpesh Pant at panel discussion with writer Tarana Husain Khan.
Indian Adapted Mediterranean Diet combines principles of Mediterranean diet with Indian cuisines to develop heart-healthy dietary plans. Its efficacy is being assessed in a trial at AIIMS.
Chef Prateek Sadhu’s pop-up at Pune’s Conrad Hotel closed a 7-city tour with a 6-course feast—lacto-fermented aam fizz, Sundarkala noodles, chicken hearts on pine twig skewers.
Awadhi cuisine maestro Imtiaz Qureshi, the force behind ITC’s Bukhara and Dum Pukht, died on 16 February last year but he’s still ‘Ustad’ to his many admirers in the culinary world.
IIC’s quarterly issue ‘Food Cultures of India’ led to discussions on the transformative force of food—its evolution with migration, the biases and prejudices, and food policies.
She was the first cookbook author to receive a Padma Shri. Now Dalal is making history once again as the first Indian chef to get their own biopic, Tarla, starring Huma Qureshi.
Kim Jiyeol has expertly created new dishes such as Momo Guk, Kimchi Kathi Roll, and Kimchi Paratha in his small Delhi kitchen. And his list is only growing.
This special edition of Cut The Clutter, straight from the Siliguri corridor, details the strategic importance of the narrow strip of land in West Bengal, and how it’s a vital link connecting the Northeast to the rest of India.
We now live in a world order that will keep shifting. India must use this window. This also means we remain disciplined enough not to be knee-jerked into reacting to what Pakistan sees as its moment in the sun.
I have always envied expert critics of the arts for their flair for exquisite language. Savour this used by Shruti in her article, for characterizing her mother’s gajar halwa: “…the milk has surrendered so completely to the carrot that each strand releases quiet sweetness as you chew, lifted only by the faintest, disciplined touch of elaichi.” It left me imagining how thickly the dish must be prepared in Rajasthan for the milk to lose itself so completely to the grated carrot.
Shruti’s article prompted me to trace how ubiquitous use of the violent idiom which is typical of the exclusionary, revisionist politics in our country has affected our other endeavours.
There is a hypothesis in linguistics which claims that language not merely expresses views but also shapes them. As per it, different languages encourage different perspectives. Language is not just used by the language native, but also uses the latter.
In any case, if a chef and his team are driven by ugly, conflicting impulses…like, the urge to establish offensive superiority over others in every matter while being needy for acceptance and admiration by others, and the desire to attain greater moral stature amidst others despite their actually being morally corrupt by nature…then, it should not be a surprise that the food they prepare and describe for others is perceived to be off by the others.
At a deeper level, I am sure that we act, communicate, and cook the way we think.
you talked about foams, skewers and brulee. You never discussed Sorkai, Majjige Huli, Thoran, Sona Masuri rice, batata nu shaak or Dal Varan. They are classical dishes from different regions of India. They represent real Indian culture and cuisine.
Have you tasted the food? Have you asked any of the dignitaries who were present in the banquet about the food? How can you be so judgemental about the menu? Just because it does not have regular kormas, biryanis and north Indian rich gravies. Indian cuisine and culture is way more than that.
Please stop making the false assumptions. They are totally illogical.
Ha Ha. I loved the article.
I have always envied expert critics of the arts for their flair for exquisite language. Savour this used by Shruti in her article, for characterizing her mother’s gajar halwa: “…the milk has surrendered so completely to the carrot that each strand releases quiet sweetness as you chew, lifted only by the faintest, disciplined touch of elaichi.” It left me imagining how thickly the dish must be prepared in Rajasthan for the milk to lose itself so completely to the grated carrot.
Shruti’s article prompted me to trace how ubiquitous use of the violent idiom which is typical of the exclusionary, revisionist politics in our country has affected our other endeavours.
There is a hypothesis in linguistics which claims that language not merely expresses views but also shapes them. As per it, different languages encourage different perspectives. Language is not just used by the language native, but also uses the latter.
In any case, if a chef and his team are driven by ugly, conflicting impulses…like, the urge to establish offensive superiority over others in every matter while being needy for acceptance and admiration by others, and the desire to attain greater moral stature amidst others despite their actually being morally corrupt by nature…then, it should not be a surprise that the food they prepare and describe for others is perceived to be off by the others.
At a deeper level, I am sure that we act, communicate, and cook the way we think.
you talked about foams, skewers and brulee. You never discussed Sorkai, Majjige Huli, Thoran, Sona Masuri rice, batata nu shaak or Dal Varan. They are classical dishes from different regions of India. They represent real Indian culture and cuisine.
Have you tasted the food? Have you asked any of the dignitaries who were present in the banquet about the food? How can you be so judgemental about the menu? Just because it does not have regular kormas, biryanis and north Indian rich gravies. Indian cuisine and culture is way more than that.
Please stop making the false assumptions. They are totally illogical.