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SAMAITHU PAAR
Food Fables: How secretarial jobs helped develop India’s hybrid food traditionsAs thousands of English-educated South Indian men moved across India for secretarial jobs in the mid-20th century, they brought their famil...- The lessons learnt from cooking for big crowdsAn Indian biryani recipe for 800 people, from the cookbook Indian Delights, sparked interest on social media. The article explores the hist...
- Back to basics: How traditional Indian recipes can help beat soaring vegetable pricesThe recent rise in vegetable prices in India has led to questions regarding the traditional Indian cookbooks that do not rely on expensive ...
- Celebrating Madras, a city that led the way for Indian foodThe food of Madras/Chennai gets overlooked often.
- Balking at Banana flowers: Indians are rediscovering old ways of cooking food during Covid-19 lockdownNow is the time to unearth those heavy metal cooking utensils.
- 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.
- Avoid home-grown tomatoes this summer for better ones post monsoonThe real problem is why we pay even this much. Because most Indian tomatoes do not deserve it. Their flavour, is just simple sourness, with...
- The past and possible future of tin cans beyond its actual useIndiGo is not the only brand which has realized that reusable tins are a neat way to involve customers beyond the actual use of the product.
- How to make the most of leftoversYou open the fridge and find a bowl filled with (a) cooked rice, (b) roast chicken or (c) boiled potatoes.
- Tarla’s master of fusion cookingWas the Padma Shri awarded to Tarla Dalal this year the first to be given for cooking?
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