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ANIRBAN BORA
The World of Anirban Bora: Exhibition of sketches in BengaluruThe Indian Institute of Cartoonists is holding an exhibition of the cartoons, caricatures and sketches of well-known illustrator, the late ...- Lockdown menu: Age-old culinary ‘jugad’ dishes to see you through difficult timesWastage is a luxury for the affluent and the good times. It is about time we look back to our hundreds of already existing 'jugads' for cri...
- Why petrol and diesel prices aren’t fallingPetrol, diesel rates in Delhi have gained Rs 1.57/litre and Rs 0.98/litre, respectively, between July 1 and Sept 3.
- From Nimish to Pan, the unmatched culinary legacy of LucknowHow eating pan with nafasat (sophistication) and nazakat (elegance) became synonymous with the city of nawabs
- Survival guide of a vegetarian Indian in ThailandAnirban Bora isn’t vegetarian, but just realised how tough it is on those who travel to Thailand. Here are his tips and interesting takeawa...
- These dishes from Nagaland are very close to natureSlow-cooked smoked meat, raja mircha, fermented soyabeans and rice beer... indulge in a zingy (and healthy) Naga entrée which is very hones...
- How the melting pot of Indian cuisine bubbles over with a million firang influencesThe Opium Wars of the mid 19th century, involving Anglo-Chinese disputes, saw an influx of refuges of Cantonese origin, particularly in the...
- How Punjab became the land of Sarson ka Saag and LassiCommunal tandoors gained popularity, especially among young women — for them it was an escape from moms-in-law and chores at home.
- Rebuilt with diverse tastes, Old Delhi’s platter shows that you don’t need a silver fork to eat good foodThe Battles of Tarain, fought in 1191 and 1192 near present day Thanesar, ended the Rajput rule and marked the beginning of the Delhi Sulta...
- The journey of the chillies, and how they reached the Indian palateHow the chillies reached the Indian plate, thanks to the Portuguese, and fired up the palate — from Kashmir to Guntur to Nagaland.
- An age-cold story: How the Mughals and Brits kept their coolThe magical tale of ice floating down to Delhi from the Himalayas and Jahangir making his favourite faluda and a cool American trader.
- All about jalebi! The history and the secret behind the dessert's wild, juicy circlesFrom the zoolabiya of ancient Persia to the exquisite Sindhi ghevar, the jalebi comes full circle.
- See the world in a grain of biryaniThalassery, a town in Kannur, is known to make the best Malabar biryani and is loved for its delightful flavours, made unique by the use of...
- How the Samosa came to IndiaAlong the way, the Samosa has had many aliases and fillings: from the minced meat of the Delhi Sultanate to the mashed potato of today.
- The Indian curry: From conquering British dinner tables to those of Indonesia and JapanArchaeological fi ndings show that even the people of Mohenjo-daro pounded spices like mustard, fennel and cumin to make their food tasty.
- Ipso lacto: What makes the Kolkata sandesh better than its Delhi cousin in CR ParkBengalis, the perpetually sceptical, antacidconsuming community who have settled down in CR Park, now find sweet happiness in the sandesh m...
- ISRO takes a leap with the successful maiden test of Reusable Launch Vehicle-Technology DemonstratorThe Indian Space Research Organisation successfully conducted the maiden test flight of the Reusable Launch Vehicle-Technology Demonstrator...
- State polls: Five (and a half) key takeaways from five verdictsAnirban Bora and Indrajit Hazra cull out some chunky bits from the assembly elections for future poll candidates to chew on.
- From cradle to grave, how e-commerce has changed your lifeE-commerce of course is not just shopping. Far from it. You can now fix appointments with doctors, trade in shares, bank, plan retirement a...
- Time-starved Indian parents are most guilt-ridden about not spending enough time with their children: ReportFew parents would be complaining — not when their kids are turning out to be the world’s most sanguine when they enter their teens.
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