Shylashri Shankar

We want a symphony on a plate but there aren’t many chefs who can deliver

Our contributor offers a noir formula to thriller seekers

The relationship between food and attaining perfection continues to bedevil modern-day existence

Is Nordic Noir past its gory days?

What that flower bed by the front door can do to your life

A haunting mystery set in East Europe and an anodyne addition to Scandinavian noir

In today’s world of frantic networkers, the hunter remains more in tune with nature than an urban denizen. Hunting luncheons are the last bastion of a leisure class that is fast disappearing

The best of crime fiction tells us that murder is sometimes the solution to greater malevolence

What you eat, who you eat with and how you eat express religious, ethnic, gender and class identities, and reflect one’s personal views on justice and ethics. The questions posed in relation to food are the sort of issues philosophers like to ponder

If India’s cuisine was influenced by colonial and princely tastes before 1947, the driving force after Independence was the palate of the urban middle-class. The task of shaping the national cuisine was taken up by the menus of restaurants, cookbooks and magazines and later by TV and films