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

  Our Native Village   11.16.07   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 washbasins and toilets to irrigate the garden. A…

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Herbal medicine

  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

Mangoes PDF here MANGOES A GO-GO SHOBA NARAYAN 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…

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Traditional Grains for Gourmet

  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 said…

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