Lhendup G Bhutia
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
We want a symphony on a plate but there aren’t many chefs who can deliver
World cuisine may take you places. But reminders of the past and our own nativity lie in foods which are sadly being fast forgotten.
Chinese and Italian are now passé. The Indian foodie is chasing flavours from Austria, Uzbekistan and the Caribbean.
Gourmets around the country are slowly waking up to the culinary charms of Karnataka’s two most prominent cuisines—Bunt and Coorgi.
Pan Asian food is the latest culinary craze in India. But cuisines from many countries have simply been ignored