“I like the mountains because they make me feel small. They help me sort out what's important in life," someone once said. Honestly, I couldn't agree more. With so many changes that have taken place in my life in the last year, this year is all about settling in and rediscovering myself. I promised myself … Continue reading The Dharamsala Series, Part I: Of Faith And Love
The Welcome Wind Of Change For Punjabi Cuisine
It started some time back when the home-chefs started making a wave with their regional cuisines, highlighting and bringing to the forefront the 'realness' of their food backed with tales from their grandmother's and mother's kitchens. No one would've thought that these home-chefs would one day make a headway into the commercial kitchens of luxury … Continue reading The Welcome Wind Of Change For Punjabi Cuisine
Makke Di Roti – The Understated Bread of Punjab
A dish common to most households in the winter season. Understated and not as talked about as its accompaniment - saag, Makki di roti is a bread that is full of flavours and textures and can be a meal in itself.
‘Kadaloram’ at ITC Maratha, Mumbai
A few nights back, Chef Praveen Anand of ITC Hotels took a few of us on a culinary tour of Jaffna, Kayalpatnam and Pondicherry at the Kadaloram festival being held in ITC Hotel, The Maratha, Mumbai. Kadaloram means “of the coast” and the festival focuses on these three regions of the Tamil Nadu coast and of Jaffna from northern Sri … Continue reading ‘Kadaloram’ at ITC Maratha, Mumbai
The Halwai Culture Of Bikaner
There is something very alluring about life in a smaller town, to which I have always been attracted to. Being accustomed to life in India’s maximum city, it is borderline essential to step off the gas at times. Alighting the overnight train from Delhi at Bikaner, I couldn’t help but take a deep breath and … Continue reading The Halwai Culture Of Bikaner
AnnaMaya – A Revolution In The Food Industry?
The way India eats is changing with more and more chefs returning back to the roots and promoting regional cuisine and the concept of farm to table. The audience is clearly warming up to these concepts and as mentioned in one of my previous articles, eating local will never go out of trend. At the … Continue reading AnnaMaya – A Revolution In The Food Industry?
Narendra Bhawan: Meditating One Plate At A Time
In my last post I gave you an insight and a virtual sneak peak into the world of Narendra Bhawan, and in this post I want to take you through a very unique journey and the real reason for which I was at the luxurious property - food meditations. Narendra Bhawan brings back the grandeur … Continue reading Narendra Bhawan: Meditating One Plate At A Time
Punjab Series: The Journey Has Begun
Amritsar's town hall was no more like I remembered it. The cluttered lanes had given way to a spacious arcade with a uniform architecture with open brick walls which were new, but transported you to a time bygone. Standing at the centre of the town hall with The Golden Temple on one side and Jallianwala … Continue reading Punjab Series: The Journey Has Begun