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CHILLI BURNS MOUTH
Why do chefs in India continue to serve imitationsWhy do chefs in India continue to serve so much pastiche on the plate while pretending it is original work? One reason is that audiences la...
How Gaggan Anand is setting a new course in food businessHe can be endearing and exasperating. But Chef and famous restaurant owner Gaggan Anand, like his food, is unfailingly dramatic.
Pungent smelling CS shells to aid pellet guns in KashmirThe pellet guns, however, will continue to be used as the last resort in the non-lethal category.
Ditch chocolate this summer; experiment with lobster, wasabi & crocodile egg ice creamPick up one of these whacky ice-cream flavours for a culinary adventure.
A cheesy affair: Why Indians love the fondueFondue started among poor town dwellers as a way to make stale bread and hard cheese palatable.
2014: A politically eventful year for IndiaThe states of Jharkahand, Maharashtra and Haryana witnessed a regime change and Jammu and Kashmir saw a hung Parliament in the recent elect...