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ANANDA SOLOMON
Rediscovering Mangalore's culinary heritage: The legacy of Balthu chutneyThe story of Balthu Chutney, possibly first documented in the Mangalore Magazine, tells of Balthu, a young Christian cook near Mangalore wh...- Pizza's long journey in IndiaHimalayan Gourmet, a Peace Corps cookbook for Nepal has a pizza recipe with four ingredients: 'Any white bread recipe, Pizza sauce, Topping...
- Restaurants may need to have price information ready – even if diners don't want itRestaurants rarely disclose their food pricing methods, but various models exist. Some fish markets offer cooking services, where customers...
- From Romans to Harappans: How dried fish became a staple for people on the moveRoman armies marched on stews made from dried fish. Ships sailing long distances knew better than to depend on the vagaries of fresh catche...
- Northeast's love for Turkeys and the challenges faced by those raising themThere are not all that many turkeys in India – 4,23,374 in the census, compared to 80.78 crore chickens. But this represents a whopping 66....
- Why domestic help continues to remain a thankless job in IndiaHer mother wanted to cook the crab with rice, but past crop failures meant that all that was available was cornflour doled out by the gover...
- Mystery unsolved over why Tata Sons board sacked Cyrus MistrySo far the sacking has been attributed to, among other theories, a supposed clash of culture and values between the old guard and the now-s...
- Super chef Ananda Solomon gets ready to hang his apron at the TajChef Ananda Solomon recalls the food trail from the summers in Mangaluru to the streets of Bangkok to the high table in Mumbai.
- When design is dishy: It's not just great food that makes a restaurant amazing but also great designThe decor, layout, music, lighting, the clean fragrance, comely staff — all come together very nicely to show you a good time.
- Technology, fashion & travel: What will trend in 2015?Ramen noodles, sports travel, smartwatches — all that will be hot in the year ahead.
- Five-stars hotels growing own veggies or sourcing from local growers to save moneyHeirloom tomatoes imported from the Netherlands cost Rs 1,000-1,500 per kg while locally produced ones can be bought for Rs 120-150 a kg.
- Demand for young chefs on rise as hotels bank on rising F&B revenues“We are hiring more chefs, especially young, to give F&B a push,” says Andrew W Harrison, general manager of Four Seasons Hotel Mumbai.
- Maximum Country: India again unleashes its soft power on USMaximum India, a 20-day cultural extravaganza of Indian soft power, kicks off here on March 1 with scores of artistes set to enthrall a cap...
- How green was my veggieA variety of leafy greens traditionally eaten in India are gradually dropping out of the food chain.
- Look who’s cookingIf asked to name the first Bollywood film we could think of with a cook as central character we would probably name Hrishikesh Mukherjee’s ...
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