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INDIAN COOKERY BOOK
How UK’s Indian restaurants got on the gravy trainIndian restaurants even reinvented the British gravy. Pat Chapman’s Modern Indian Restaurant Cookbook gives the recipe for the ‘curry masal...- A proper Indian 'Foodocopoeia' neededThe Indian culinary scene still suffers from that same colonial hangover when it comes to codification, with the curricula in desi catering...
- Exploring culinary contrasts: Into the intriguing world of saladsIn old Goa cafes like Aram in Panjim, 'salad bhaji' is a unique dish of onions, tomatoes, and spices cooked into a savory gravy, often serv...
- 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...
- The harder, the better: Why Indians have a distaste for soft-boiled eggsThe British made soft-boiled eggs in India since they were seen as nutritious for children. They were served in egg cups with toast strips,...
- Filmmaker Zoya Akhtar, British Indian chef Asma Khan win India-UK Achievers HonoursFilmmaker Zoya Akhtar and chef Asma Khan were among the winners of the India-UK Achievers Honours. Zoya Akhtar received the Living Legend A...
- How Butter Chicken made tomatoes a household name in Indian kitchensWell into the 1960s, tomatoes feature only sparingly in Indian cook books, especially in combination with chicken.
- Exploring the food world: How cooking classes helped home chefs growCooking classes have been a popular gateway for mostly women to break into the wider food world dominated by professional chefs. A new film...
- British Indian chef Manju Malhi gets ready for her big day as Coronation guestShe is among the last batch to be awarded a BEM by Charles' mother, late Queen Elizabeth II, for services to the community in London during...
- From India, with love! Two women and their BBC stint made desi food a global favouriteThe BBC decided to try an Indian cooking show fronted by Jaffrey, who was a trained actor.
- How Scotland's national dish Haggis shows us a greener & better way of meat eatingDespite recent controversy at COP26, Scotland’s national dish has potential to be a gastronomic symbol for an era of climate change.
- Learning from ladies club books: Why grandma's cookbooks are still relevantThese books help you realise that survival is not a single formula, but an attitude, and this is what we really need today.
- Paneer boasts of a past that goes back to Shah Jahan’s kitchen and Nawabi dinnerIn 1658, Aurangzeb had crowned himself emperor after slaying his popular brother Dara Shikoh and imprisoning their father Shah Jahan.
- The mystery of intriguing Indian spicesCreating regional and seasonal Indian flavours needs a deep understanding of how spices are combined to balance tastes.
- From ordinary omelette to Nawabi delicacy 'nargisi kofte', here's how eggs evolved on India's platterThe Nawabi delicacy from Lucknow has boiled eggs enclosed in mince.
- Food fad! Global cuisine is invading school lunch boxesParents want their children to be well-acquainted with world cuisine.
- Is middle-class India tweeting more than eating?In a crowded food market, how do brands make themselves relevant?
- Top picks of food, art and culture in the city todayCool Casual Friday Celio* has launched a range of tees that feature popular Marvel Super Heroes - Iron Man.
- Onion price-rise: Food programmes on TV dish out recipes for inflation-stung middle class viewersOverall food inflation increased 18.2% during the month. Egg, meat and fish prices rose an annual 17.5% while fruit shot up 15.9% year on y...
- Indian Nigella's cook book beats Harry Pottertelevision cook Anjum Anand has become a huge success in her own right after last week's sales of her book on Indian food beat even the lat...
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