What’s cooking, Gaggan Anand?

The 39-year-old chef’s Bangkok restaurant Gaggan, which claimed the top spot in the list of Asia’s 50 Best Restaurants for the third time in a row, is all set to close in 2020. Lounge brings to you a taste of his new avatar

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God of Small Feasts

This essay won me a James Beard MFK Fisher Award for Distinguished Writing. SHOBA NARAYAN THE GOD OF SMALL FEASTS ORIGINALLY PUBLISHED JANUARY 2000 In this Indian family, destiny begins in the kitchen.     Here,” said my mother, pressing a dark-brown slab of one of her mysterious cooking ingredients into my hands. “Smell this.” I…

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Fine Fast Food for Gourmet’s Diary of a Foodie

FINE FAST FOOD I feature at 00:32 for a snippet and later at 17:18 minutes.  You can watch it here.   Who says fast food can’t be superb? Join us as we visit chefs around the world who are redefining the very concept of fast food. Chef David Chang of Momofuku Ssäm Bar in New…

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South India for Gourmet’s Diary of a Foodie

GOURMET’S DIARY OF A FOODIE SOUTHERN INDIA: THE SPICE OF LIFE  There is a lot of me in this episode.  Watch here.   Join us as we experience the flavors that define South Indian cuisine. We’ll visit the home of an award-winning author where she savors the enduring recipes and aromatic spices that connect her…

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Bread for Gourmet’s Diary of a Foodie

BREAD: THE FOUNDATION OF A MEAL The part where I feature begins at 8:00 minutes here We talk about malabar paratha, appam, ragi mudde, rotis, dosas and everything flat and fermented. EPISODE 23   Bread: a simple staple at the center of almost any meal, on every table, across the globe. We’ll travel through the…

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Coconut Toddy for Gourmet’s Diary of a Foodie

GOURMET’S DIARY OF A FOODIE DRINKS: THE GOLDEN AGE OF SPIRITS PRODUCED BY WGBH AND ZERO POINT ZERO PRODUCTION INC. 02.09.08 The part where I am featured begins at 7:30 here EPISODE 40   Come along as we travel the globe to discover the exciting and flavorful world of spirits, looking into the slightly wacky world of mixology…

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Our Native Village for Gourmet magazine

  SHOBA NARAYAN KEY NOTES: OUR NATIVE VILLAGE, INDIA 11.16.07 To bed at the village This 20-room rustic hideaway bills itself as India’s “only 100 percent eco-friendly back-to-basics lifestyle resort.” In plain English, that means solar power, windmills, composting, bio-gas plant (no, it doesn’t smell), organic gardens, and a “zero-waste” policy that recycles everything including water from…

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Herbal medicine four Gourmet magazine

  SHOBA NARAYAN SEARCH FOR THE CURE 10.08.07 The practice of herbal medicine is alive and well in rural India. The herbalist at a greenmarket, in the village of Maralawadi (a couple of hours outside of Bangalore), sits amidst the potatoes and okra, the green peppers and mangoes, the beans, peas and young brinjal (Indian eggplant) displaying…

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Mangoes for Gourmet magazine

SHOBA NARAYAN MANGOES A GO-GO 05.09.08 It’s that time of year again, when the sweet scent of mangoes fills the air. Every Indian bazaar is stacked with crates and crates them, and hungry Indians everywhere slice and slurp their way to mango ecstasy. This “king of fruits” comes in batches with musical names: Punjabi Chausas;…

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Tampering with Tradition for Gourmet magazine

    SHOBA NARAYAN TAMPERING WITH TRADITION 06.05.08 Recently, I dined at Masala Klub, a new upscale Indian restaurant at the Taj West End hotel in Bangalore. I went with my mother, mostly because my husband refused to go. (“I wouldn’t eat at a restaurant that spells its name ‘klub’ if you paid me,” he…

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