Of potol and poshto

Rabindranath Tagore, the great poet of Bengal, once said: “Life’s greatest sacrifice is to deny one’s taste-buds”. This gives us an insight on the Bengali’s attitude towards food. A common sight...

Southern spice

My love for vegetarian Andhra cooking began when I ate Pedatha’s (Subhadra, daughter of our late president Dr. V. V Giri) food. Although Andhra food has a well deserved reputation for being fiery...

Of misal and vada pao

As a child, our kitchen was run by Hira mausi and Gaya ben, one from the Konkan region and another from Vidharbha, and so I became very familiar with Maharashtrian cuisine, especially since I live...

Chalo Jamva

Gujarati food is predominantly vegetarian, and offers a wide range of flavours with intelligent usage of myriad ingredients that are equally good for health, says Naini...

Piquant potboilers

India’s mindboggling diversity is vividly reflected in its manifold cuisines. Each cuisine is uniquely born of the agriculture of the region, its climate, religious and socio-cultural beliefs...