We’re after a piece on how different regions/cities in the country celebrate Diwali with food – this could be anything from street food in a big city like Delhi or Bombay to regions that might be influenced by other cultures (e.g French influence in Pondicherry).
Wrote this piece on a transatlantic flight. I guess having bad airline food helped kindle taste memories. The best cuisines are those that have the flavours of home Shoba Narayan September 14, 2014 Updated: September 14, 2014 04:59 PM Read more: http://www.thenational.ae/opinion/the-best-cuisines-are-those-that-have-the-flavours-of-home#ixzz3DNG69THv Follow us: @TheNationalUAE on Twitter | thenational.ae on Facebook How many days can […]
This was published in Mint using verb-consonant. An attentive read, said “Surely you mean vowel, not verb.” Indeed. ‘Mor kuzhambu’ or ‘kadhi’: the name game Menu descriptions are an art, somewhat like matrimonial ad descriptions Shoba Narayan Travelling without moving The name of the dish matters. Photo: Thinkstock The unfairness of menu descriptions […]
Remembering a lovely meal at the Shangrila Paris.
I was thrilled to meet this chef. She is casual and confident but underneath you can sense her resolve. It appeared in Quartz here. Carme Ruscellada i Serra looks like the seven-star Michelin chef that she is. I met her recently at her restaurant in Barcelona, Moments, to discuss Catalan cuisine, the Mediterranean diet, and […]
I loved this week’s issue of Mint Lounge. Sumant Jaikrishnan is an authentic Indian stylister (the male version of stylista). I loved the cover. Read it here. My piece is on Pappadams. Nice accompanying photo. Read it here and below. Sat, Jul 27 2013. 12 07 AM IST Pondering over ‘poppadoms’ Poppadoms are more fluff […]
Am really enjoy seasonal fruits now. We drink watermelon and musk melon juice everyday. These are the pleasures of seasonality. Thankfully, watching NDTV with my father in law about being “Single in the City” with Vikram Chandra. From Mint Lounge this week Sat, Mar 30 2013. 11 22 AM IST Luxury in food is about […]
What a thrill to find this clipping. Every time someone asks, “How did you become a food writer,” I talk about this contest in the New York Times where my entry was chosen for the prize. It was a half-page announcement in the New York Times. Today, when I was cleaning out my filing cabinet, […]
The pink-skinned banana flower is a luxury You have to be family to be served banana flower Shoba Narayan Updated: Fri, Nov 23 2012. 05 21 PM IST I am cooking banana flower today. It is a good-looking if shy vegetable, hiding its offerings under pink, smooth skin. Peeling a banana flower requires patience and if […]
In my home, we are talking Deepavali snacks. My help, Geeta, is an instinctive and brilliant cook. We are debating what to make. I stumbled on this lovely cooking site, Rak’s Kitchen, when searching for Deepavali (I prefer this to the Anglicized Diwali) recipes. I like Rak’s kitchen because of the nice photographs that give […]