Rice

My Life: Shoba Narayan on rice Shoba Narayan Feb 1, 2012   People want different things on a cold winter night: a piping hot bowl of soup or the seductive richness of, say, foie gras. I crave steaming hot rice. It could be Malaysian nasi lemak, Saudi Arabian kabsa, Iranian pilaf, Pakistani biryani, Indian tamarind…

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My writings for Gourmet Magazine

Gourmet magazine has a page of my pieces here. SHOBA NARAYAN BANGALORE Photograph courtesy of Shoba Narayan 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…

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Grains of Tradition for Gourmet magazine

SHOBA NARAYAN GRAINS OF TRADITION 09.11.08 In India, where I grew up, rice gains mystical—even mythological—proportions. It is the first food that we Indians eat and often our last. My grandfather passed away after swallowing a spool full of rice gruel, or kanji, as we call it. I honor my ancestors by offering rice balls speckled…

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