The Kolkata Dossier

The Kolkata Dossier

“So in the streets of Calcutta I sometimes imagine myself a foreigner, and only then do I discover how much is to be seen, which is lost so long as its full value in attention is not paid. It is the hunger to really see …

Five homegrown natural cookware brands your kitchen needs

Five homegrown natural cookware brands your kitchen needs

For many years, my family’s sil batta (stone grinder) and khalbatta okli (mortar and pestle) lay under the hot case in our kitchen. Solid, hand-hewed primitive scullery tools, come spring and they would be pulled out to crush spices to smithereens by the kitchen help. …

Coming home

Coming home

On our first solo trip together, I visit Amritsar with my father, the city where he was born, embracing my identity and discovering my family history along the way My father was born in Amritsar at his grand parents’ house on a bitterly cold January …

The Fiji Files

The Fiji Files

Following the footsteps of the queen by trying Kava, a traditional Polynesian brew as potent as four pegs of whiskey Just what were the odds? Within a week of devouring a dog-eared edition of Alexander Frater’s watershed Chasing the Monsoons, embellished with a reference to …

Roshan di Kulfi

Roshan di Kulfi

An organic part of the 1950s Karol Bagh mohalla it set roots in, Delhi’s Roshan di Kulfi continues to pack in the crowds for its hearty fare of channa bhaturas, aloo tikkis and creamy kulfi Having grown up in Delhi, before the malls sprouted up, …

The Philosophy of Food

The Philosophy of Food

Chef Manjit Singh Gill speaks about food as a visible manifestation of the almighty and the necessity to follow Ayurvedic traditions Yellow. A secondary colour. A shade between orange and green. A splash which stirs up feelings of amusement, envy and even sickness. It’s the …