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.