Food
Alain Passard: In His Elements
For Alain Passard, it is all about earth and water, air and fire. The iconic French chef talks about his culinary journey in a conversation with Nandini Nair
Spare the Momo Please
A Tibetan snack that encloses varied flavours as well as memories, draws investment as much as political flak, it boasts of a culinary heritage that some trace to the Mongol Empire
Mise-en-Cuisine
Eating scenes in films embody conflict or cooperation between the characters, inform or assign an individual or family’s place in society
Colin Khoury: ‘We are all beneficiaries of ancient farmers in far-flung lands’
Colin Khoury, the author of Origins of Food Crops Connect Countries Worldwide spoke to Open about the journey of foods and how globalization has given a spurt to it
Foreign Superfoods: The Global Gut
It is not surpising that foreign superfoods like chia and quinoa are now being grown on Indian soil. Just under half of what the country eats has its origins elsewhere
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