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CHITRITA BANERJI
Favourite foods and funeral feastsParsi traditions reveal dhansak, a celebratory dish, is served after funerals to nourish and honor the departed. Across cultures, food cust...- Lessons from leaf springs and other Indian knivesMichelin inspired dining guides show automakers influence food. India's leaf spring kitchen knives crafted from auto parts contrast with co...
- Dealing with apathies of August: Patoleo, rice kanji & cucumbers come to the rescuePeople lose their appetite in August, though chutneys can help perk up palates.
- The 260-year-old history connecting politics and sandwichesArticles about food on the election trail show that sandwiches are preferred even by veterans like Sharad Pawar.
- Culinary historian Chitrita Banerji's memoir is styled like a 3-course meal with an ironic twistPublished by Picador India, the book is titled 'A Taste of My Life: A Memoir in Essays and Recipes'.
- Economists, Get Your Cookbooks Out!We suggest a few economists pick up the ladle with one hand and a pen with the other and leave their mark in the gastronomic field. Jean Dr...
- Daily Grind: How grinding remains central to Indian cuisinesStone mortars and pestles may have given way to electric blenders but grinding remains central.
- The fine art of chopping veggies: From bonti to kuruni, Indians have yet to appreciate their indigenous knivesMost cooks ignore how well the cheap and humble Indian knives do their job.
- 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...
- Why Tripura Chief Minister Biplab Deb’s duck plan makes senseDuck farming has potential to boost rural livelihoods if done as part of unified program of fish and rice farming.
- Gourd of all things: The many versions of 'patol'A man was recently caught at Kolkata airport with over Rs 46 lakhs in euros and dollars stuffed into patols.
- As the debate continues on the origin of rossogulla, take a look at the origins of the syrup or rasThis syrup or ras is what gives rossogulla its name, taste and texture, making it so irresistibly juicy.
- Eggs may be escaping the veg/non-veg divide, emerging as a market ready to be cracked openKejriwal the politician might be in the doldrums at the moment, but Kejriwal the egg dish has, rather improbably, gone global.
- Why sweet potatoes are one of the most historically important cropsSweet potatoes are perhaps the healthiest of the main edible tubers, with an outstanding combination of complex carbohydrates, vitamins, mi...
- Eating the write stuff between the pagesTravellers' tales are important for countries. They help fix a country’s image, putting down the stereotypes and simplifications that are t...
- Sweet Branding: IMF pedas, scam-free jalebis break mouldDuring Diwali every second shop in Mumbai’s downtown financial district seems to be selling sweets. But only one has IMF pedas. Fountain Dr...
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