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...

Crowning glory

Each day, we are bombarded with hair products that promise to make our hair thick, long, strong and glossy. A natural consequence of the importance of hair in making us look good. Even if we have...