New York Times | Male Chefs on TV
As a woman, I know that making others feel good must be programmed in our genes, and Ms. Moulton acknowledges that. ''I'd say self-deprecation is a female trait,'' she said.
Hindustan Times | Yugadi or New Year
“The first thing we do on Yugadi is bring the new panchangam home and read it,” says Sree Gururaja. The Bangalorean talks about the customs that she continues to uphold.
New York Times | Train Travel
What makes train travel special for Indians? Almost every station in India sells a regional specialty that causes passengers to dart on and off of trains.
Hindustan Times | The Mandya equation
Why are Kannadigas in particular and South Indians in general obsessed with jaggery? Is it because sugarcane is widely available in the region? Is it that South Indians like the dry and crumbly flavour of jaggery?
Hindustan Times | Bangalore’s lingua franca
Why is Bangalore in love with Italian food? Why do we choose this cuisine above all else, to eat in restaurants, serve at home and make for our kids? We no longer think of it as exotic.
Hindustan Times | Valentine’s Day
Where do the city's singles go to have fun and meet dates? She laughed but proceeded to list a number of places – restaurants, clubs, bars, speakeasies, but the one that stuck was Watsons.
Indian Express feature on my work
Thank you, Arnav Chandrasekhar, of the Indian Express, for this nice feature of my work with a cool headline!
Hindustan Times | Harvest Festival
It is the season of Makara Sankranti and therefore, it is the season of transits and transitions. It is the beginning of the auspicious time in Hinduism. . It is the beginning of the auspicious time in Hinduism.
Wines from unusual lands for Sommelier India
Wine trends happen as a consequence of the economy combined with a knowledgeable, curious and open-minded drinking public,” says acclaimed sommelier Pascaline Lepeltier. We are sitting at Chambers restaurant in New York, which she cofounded in 2022.
Bangalore’s Colonial Era: Hindustan Times
Before every festival, my mother used to walk through the bazaars to get a flavour of the season. She would enjoy the fresh turmeric plants and sugarcane stalks before Yugadi and come back refreshed. During the Christmas season, I do something similar.
Video Interview of Shoba Narayan in The Hindu
Thank you to The Hindu for featuring Namma Bangalore 2.0 in such a generous feature and video interview. Thanks to editors Shonali Muthulaly, Preeti Zacharaiah and videographer Ravichandran for filming me.
Namma Bangalore 2.0 in New Indian Express
Thank you, New Indian Express for this lovely article about Namma Bangalore 2.0