Gourmet Magazine

Gourmet magazine has a page of my pieces here. 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 […]