The only thing in the world that these bawarchis care about is their recipes and spices.
I am reminded of the B-H-C model from my economics. At this juice shop, B is for Bungalow — the multinationals in India — H is for Haveli — the indigenous companies in India — and C is for the Chawl system.
As the years passed, Poojari himself became a legend credited with bringing respect and dignity to Mumbai’s favourite street foods like ‘paav-bhaji’ or ‘puri-bhaji’ which was once consumed at corner carts.
Lucknow is quite up on the list of Indian cities with a highly evolved gastronomic quotient.
As gourmands from Britain, the United States, Scandinavia, Europe and Africa troop into India to experience its food culture, tour groups and exclusive food travel consultants have come up with special packages to offer the best of the country’s food regime.
Expat chefs across India on the India they love, the dishes they rave about and the people who have made them feel at home.
Teaching indulgent recipes on a live cookery platform is always attractive because you can interact directly with the chef.
The fragrance of Anarkali, which once attracted tourists, especially NRIs, by thousands to the aroma-streets of Kolkata, is fast fading.
there are many who are turning to veganism after suffering from a lifestyle disease or as a precautionary measure.
We foresee India as a market with huge potential which is re-enforced by Indians’ traditional love for spices.
The ideas of many great Hindi movies germinated in these lunch homes, the stomping grounds of the greatest film-wallahs.
There’s a whole other side to New York that you likely won’t find in guidebooks.
At each blooming, the neighing of Yusuf’s horse and the wailing songs of Habba Khatoun are said to come to life in the Pampore highlands, according to locals.
The demand for various exotic cuisines and their ingredients have increased so tremendously that everything is now easily available in India across various supermarkets and departmental stores.
It is also necessary to develop trust. The name and the aura of an American brand are necessary to get the first customers in. But after that, they could well call themselves Jumpin Coconuts, for all the customer cares.
“Indians are a lazy bunch,” laughs Goyal. “So we wanted to create something very close to their physical world. While menupages.com has menus in [a] standardized format, we scanned the actual menu cards and then put them up.”
Come dusk and the winding lanes of the Jama Masjid area come alive with the sights and sounds — and smells — of celebrations. Of chicken tikkas sizzling, mutton kebabs roasting over blazing fires, giant woks of puris and massive cauldrons of curries, biryanis, steaming milk, etc.
The 21st century Indian professional is a global citizen. Well read, well travelled and yes, well fed! She knows her blue cheese from a feta, pita bread from a naan, dim sum from a momo. These up-worldly mobile Indians do not shy away from asking for New World Wines with specific harvesting years nor are they insensitive to subtle flavors like truffle oil, asparagus foam or recognizing the robust overtones of a genuine Thai bird eye chilli and galangal.
Global Yogurt Franchises Attempt to Brand a Homemade Indian Staple
I even inscribe names in personalized embedded omelettes, an ornamental variety of omelette. I am trying to revive classic western egg recipes in India like the One-Eyed Susan — toast with a hole in the middle and a whole egg thrown in the middle. Egg is in my blood
Nuts contain carbohydrates, vitamins and a wide range of minerals. They are rich in high quality proteins, making them a good vegetarian substitute for meat.
Will food channels whet the appetites of Indian television viewers?
Indian Restaurant Chains Have Overseas Expansion On Their Menus
The foods promote bodily health as they contain all the nutrients, vitamins and minerals required to maintain the body in optimum health.
Recipes with the Maharaja touch.
The powerful place food occupies in our cultural imagination.
This month we celebrate the exotic flavors of the varied regions of India.
These recipes are rich in proteins, so indulge yourself.
Feast on these traditional Indian meals.
The savories to share with Shri Krishna this festival season.
Cooking Without Fire
With the arrival of summer, are you ready to haul out those outdoor grills for your favorite Indian barbecue?
Nothing. But Indians sure know a lot!
Warning: Do not separate an Indian from his onions!
Are chili peppers taking over the world?
It's chaat time!
Indian immigrants rediscover the lost language of food.
The hottest new thing on Indian grocery shelves is frozen
Anjum Anand offers secrets for light, healthy Indian food.
It is the food of coolies and Gods, immigrants and nawabs...