But regardless of which hot sauce you use, the chilli trend is here to stay. And ironically enough the impetus to add more ...

The Dalai Lama has moved part of the way towards achieving that goal. There is a democratically elected government in exile ...

So, has Bangkok, which most of us know well and regard a reasonably priced holiday destination that is not too far away, ...

If you have been to a fancy Western restaurant or even to one serving that kind of food in India, you will have noticed that the food comes out from the kitchen already plated. The main component of ...

I have known Jasjit Singh Assi (JJ) for nearly two decades from his early days as part of the opening team at the Four Seasons Mumbai to his years through various international Four Seasons properties ...

First things first: This is a list that rather conveniently uses two different definitions when selecting the best Indian restaurants of the year. I have included some of the best ones serving Indian ...

It’s both puzzling and a little gratifying. Whenever you mention dosas to knowledgeable foodies, they look at you a little superiorly and ask, “But do you like benne dosa?” A new restaurant serving ...

Though we don’t often admit it, most Indians are always a little annoyed by the global tendency to treat our food as a cheap and cheerful ethnic cuisine. That characterisation is probably the legacy ...

All politicians are not low-lifes. Many are hardworking, decent and honest. But enough of them are sleazy enough to remind me how they have schemed their way around the new rules and the supposed ...

I don’t usually write very much about foreign policy because there are hundreds of writers (more, perhaps) who have dedicated their lives to studying Indian foreign policy and never hesitate to ...

How will future generations remember our Prime Ministers? This is not a question about serious historical analysis but one about the rewriting and framing of history. It is no secret that for the last ...

Both Udinia, and the restaurant’s owner, Sameer Sain, had grown up on Chicken Manchurian and loved the taste. Now, they wondered: could they take this relatively recently invented, humble flavour and ...