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The Dr. Maya Rao Kathak and Choreography Conference 2022
Welcome to the The Dr. Maya Rao Kathak and Choreography Conference 2022 Tuesday, May 3, 2022. From 3 to 8 PM. At the [...]
Review of the French Milk Lady in Le Soir
Les brèves des Livres du Soir A découvrir également. Shoba Narayan. - D.R. Par P.My et Da.Cv. Mis en ligne le 15/02/2020 à 15:00 La laitière [...]
French review of La Laitiere de Bangalore
Une vache dans l'ascenseur Par Jean-Claude Perrier, le 31.01.2020ROMAN/INDE 27 FÉVRIER SHOBA NARAYAN Shoba Narayan - Photo DR/MERCURE DE FRANCE Grâce à l'animal totem de l'Inde, Shoba [...]
Interview with the translator of Milk Lady
Listen to the interview here 2020 |La Nuit de l’Inde - Entretien 2/3 avec Karthika Naïr, auteure et poétesse, qui publie "Le Tigre de miel" [...]
French review of La Laitiere de Bangalore
2 livres coups de coeur pour une échappée indienne A VOIR Styles A LIRE ! Par Delphine Peras, publié le 12/03/2020 à 10:32 , mis à jour le 26/04/2020 [...]
I am going to the Paris Book Fair!
The Festival du Livre de Paris has a joyful homepage. India is the guest of honour this year and so there are several wonderful authors, [...]
Has fine wine reached a tipping point?
How can fine wine stay relevant? In this age of climate change, are wine drinkers going to be looking at other parameters when they buy wines– sustainability for instance. Unlike dark chocolate, which grew from its niche obscurity to its current keto-diet popularity, wine is taking the opposite route. Fine wine—the term is used so often and in so many situations that it has almost become meaningless—has now reached the tipping point in terms of affordability, access and most importantly, status.
What to eat if you go half-way vegan?
It is depressing. Here I remain, perched on the higher end of the weighing scale, basically hating myself for over-eating, over-boozing and falling off my exercise routine. How to detox now? How now to stop the steady upward march of my Body Mass Index? How to stem the not-so-steady ballooning out of various body parts? The answer, I say, is tambli. Tambli is a cross between a chutney, raita and a lassi. It is served in coastal Karnataka-- Mangalore and upwards, usually before the rasam course. Which brings us to the key question for this column: is there any other culture that is as obsessed with the yogurt-coconut combo as we South Indians are?
