My writings for Gourmet Magazine

Gourmet magazine has a page of my pieces here and here. Pasted below

Shoba Narayan dreams of being a stand-up comic and doing cartwheels—both galactically difficult to achieve for one so decidedly unfunny and unathletic. From her base in India, she writes about food and adventure for Condé Nast Traveler, Gourmet, ForbesLife, Time, and other magazines. She is the author of Monsoon Diary, a memoir with recipes. She writes “The Good Life” column for Hindustan Times’ soon-to-be-launched weekly magazine.

FOOD + COOKING

In India, where I grew up, rice gains mystical—even mythological—proportions.

SHOBA NARAYAN

09.11.08

TRAVEL + CULTURE

Opening an Indian restaurant in India isn’t easy. Indians are famously possessive about their food, and chefs face severe repercussions from the Authenticity Police.

SHOBA NARAYAN

06.05.08

TRAVEL + CULTURE

It’s that time of year again, when the sweet scent of mangoes fills the air. Hungry Indians everywhere slice and slurp their way to ecstasy.

SHOBA NARAYAN

05.09.08

TRAVEL + CULTURE

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, and composting.

SHOBA NARAYAN

11.16.07

TRAVEL + CULTURE

The practice of herbal medicine is alive and well in rural India.

SHOBA NARAYAN

10.08.07

TRAVEL + CULTURE

SHOBA NARAYAN

09.10.07

TRAVEL + CULTURE

08.17.07

TRAVEL + CULTURE

For some reason, well-meaning Delhi-ites always try to dissuade you from visiting Chandni Chowk.

SHOBA NARAYAN

06.21.07

TRAVEL + CULTURE

The Imperial is one of those Delhi hotels that everyone loves, including my husband. But frankly, I was a little underwhelmed.

SHOBA NARAYAN

06.20.07

TRAVEL + CULTURE

A cool, calm, and mostly Italian Diva. Everyone in Delhi has an opinion about Veda, and most of them are bad.

SHOBA NARAYAN

06.19.07

TRAVEL + CULTURE

I am not sure that I would eat the food in Chandni Chowk, but I know Americans who have and survived.

SHOBA NARAYAN

06.18.07

TRAVEL + CULTURE

India’s Supreme Court banned hawkers from cooking food on the street. No doubt, street-hawkers will protest about how the government is taking away their livelihood.

SHOBA NARAYAN

05.21.07

FOOD + COOKING

Dosas are commonly described as South Indian crepes, but the description doesn’t do them justice.

SHOBA NARAYAN

04.10.07

TRAVEL + CULTURE

Your most memorable trip this year? The Yunnan province of China. We flew into Kunming and then drove up close to the Tibetan border.

SHOBA NARAYAN

12.28.06

MAGAZINE

They offer diners the chance to sample many dishes. But before you order that tasting menu, you might just want to read on.

SHOBA NARAYAN

OCTOBER 2003

MAGAZINE

In this Indian family, destiny begins in the kitchen.

SHOBA NARAYAN

JANUARY 2000

SHOBA NARAYAN
FOOD + COOKING
GRAINS OF TRADITION
In India, where I grew up, rice gains mystical—even mythological—proportions.
SHOBA NARAYAN 09.11.08

TRAVEL + CULTURE: Masala Klub, Taj West End, Bangalore
TAMPERING WITH TRADITION
Opening an Indian restaurant in India isn’t easy. Indians are famously possessive about their food, and chefs face severe repercussions from the Authenticity Police.

SHOBA NARAYAN 06.05.08

TRAVEL + CULTURE
MANGOES A GO-GO
It’s that time of year again, when the sweet scent of mangoes fills the air. Hungry Indians everywhere slice and slurp their way to ecstasy.
SHOBA NARAYAN 05.09.08

TRAVEL + CULTURE
KEY NOTES: OUR NATIVE VILLAGE, INDIA
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, and composting.
SHOBA NARAYAN 11.16.07

My writings for Gourmet Magazine