Zecha had found a new niche: super-rich travellers who were willing to pay a fortune for small, luxury hotels. Zecha got back ...

So you would have to be nuts to deny that there is a serious problem. Most sensible people who object to the Supreme Court judgement do not dispute that something needs to be done. They just think ...

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 ...

Sometimes you can go weeks without encountering a good chef or a memorable meal. And sometimes, you can meet two unusual and gifted chefs within hours on the same day. Last week, in Mumbai, I met two ...

Well, of course it wasn’t. No street food guy sells pakoras in ready made packages like cigarette packs. It was the signboards that would end up targeting the vada pav wallas we were objecting to. And ...

Prannoy and I broke up Musharraf’s little love-fest with Indian editors and the breakfast ended on a sour note. So did the Agra summit itself, a little later. That was the sum total of my interactions ...

We can date the invention of the chorizo sausage, Spain’s greatest gastronomic gift to the world, because it uses pimentón, a powdered dried chilli that is often smoked. So we know that it must be ...

Every person of Indian origin who becomes the head of a Western company is celebrated in a manner that suggests that his or her success is part of the Indian re-awakening orchestrated by the Modi ...

I tracked him down to Singapore where Vir Kotak, his partner and backer (in the Tangra Project and at a flourishing cloud kitchen operation) lives. Kotak and his foodie wife Simran have almost ...

Vir Sanghvi is the best-known Indian journalist of his generation. His career straddles print, television, books and now, new media. Vir Sanghvi was born in London in 1956 and educated at Mayo College ...

For the most part, Arabs are not particularly annoyed to see their food spread everywhere. As Anissa Helou points out in her masterly work on the food of the Islamic world, Feast, we find dishes with ...

But these dishes were creatures of their time. Just as Escoffier was God’s gift to the dairy and milling industries because all his dishes required cream, butter and flour, the great Indian chefs of ...