Column: The Good Life: for Mint Lounge
Was it right to fire the Google engineer? For The Hindu
Google shouldn’t have fired the engineer who questioned its diversity efforts — it should have co-opted him
Silence and Sound Part 1
In a world full of noise, how do you define and use silence?
Profile: a filmmaker and an entrepreneur: for Mint
This is the story of synchronicity in the lives of a snake-loving filmmaker and a bird-loving entrepreneur who joined hands to work for nature conservation Shekar Dattatri (left), an award-winning filmmaker, and Ramki Sreenivasan, an entrepreneur and wildlife photographer.
Essay that won a James Beard Award
This essay won me a James Beard MFK Fisher Award for Distinguished Writing. My first book, Monsoon Diary, based on this essay was nominated for a James Beard Award also.
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 York City turns out a spectacular meal in next to no time. In Florence, Italy, a vendor of tripesandwiches shows us the glories of the city’s oldest form of fast food, while in Hong Kong we visit a local wonton noodle shop that has gained widespread [...]
South India for Gourmet’s Diary of a Foodie
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 to family and an ancient past.
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 bustling streets of Paris to learn the secret to a beautifully baked French loaf, and then head to Italy where an Italian baker shares the legend of Tuscan bread. We’ll also spend time in the Adirondack Mountains with a baker who sees bread as a [...]
Herbal medicine from an Indian bazaar: for 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 his wares. He sells yellow turmeric roots, pink salt, green and black peppercorns, ginger roots, red saffron, and stalks of garlic. People stop by, describe their ailments, and then buy the right combinations of herbs to cure what ails them. The women then grind them [...]
Mango Magic 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 names: Punjabi Chausas; Bangalore’s Badami and Bangloora varieties; Hyderabad’s Banganapalli and Roomani; Tamilnadu’s Neelam and Malgova; and, of course, Alphonsos from Pune in Maharashtra. People’s mango preferences depend on mood, moment, and, not the least of all, oral health: Many older people hate the fibrous [...]
Changing the restaurant paradigm 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 said haughtily.) She likes to eat out, and has traveled abroad, but like most mothers, mine has embarrassed me to no end: In New York, for example, she sent back a fine black truffle risotto at San Domenico saying that the rice was undercooked. She is [...]