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A dash of spice

Tomato, garlic, lentil, tamarind… Rasam lends itself to experiments with various flavours. A few recipes »
Veteran Chef G. Sultan Mohideen has written many books and is a popular name on cookery shows as well.

Talking of tikkas

Chef G. Sultan Mohideen recently attempted to qualify for a Guinness World Record for the biggest paneer tikka ever made »
Author Amandeep Sandhu at Cafe UNO at Shangri-La's Eros Hotel, in New Delhi Photo: Shanker Chakravarty table for two

The write stuff

Over the course of lunch, writer Amandeep Sandhu springs a few surprises »
L’Amandier is done up in cheery pastels with exposed orange brick walls and high windows that let gentle sunlight trickle in. Photos: Ram Keshav

Bistro is the new black in Chennai

Cafés that now dot the cityscape are making international cuisine a way of life »
Belgian Chocolate Elephant
chennai, April 23, 2014

On a chocolate trip

Switzerland For almost two centuries, this country has been synonymous with chocolate. The journey begins in Montreux on the Swiss Riviera and takes you to Broc where you can visit Nestle’s... »
Magandeep Singh
chennai, April 21, 2014
melange: in good measure

A spirited competition

Being a sommelier, for most people, means drinking all the day. Alas, it’s far from being even remotely true. Sure there are tastings but (A) we spit and (B) who said all wine is great to taste, e... »
Cheeni Bhai, proprietor of Vedprakash Lemonwale, at Chandni Chowk has been selling lemonade for three generations. Photo: Sushil Kumar Verma
delhi, April 20, 2014
metro matrix

Lime, lemon and long standing

Ved Prakash Lemonwale, a nondescript shop in Chandni Chowk, opposite the Town Hall, Old Delhi, beckons old and young, men and women, singles, couples and families alike to try out its famous banta... »
Golgappas on sale
new delhi, April 19, 2014
melange

Something in the middle…

Over the last few days, I have had many close encounters with golgappas. Earlier this week, I went for a buffet dinner at Delhi O Delhi at India Habitat Centre, and golgappas were my first c... »
Rajmah kababs, an easy to prepare dish
new delhi, April 19, 2014
melange: chef's corner

Bean there done that

This is an easy to prepare finger food for your weekend party, sent to us by Ashis Rout, Executive Chef, Courtyard by Marriott, Gurgaon.Rajmah kababIngredients400... »
French baguette bread at
COIMBATORE, April 19, 2014

Man can live on bread alone

For those of you who love bread, and don’t view it as a dietary substitute for someone who is sick at home, and those of you who know that there could be bread apart from white and brown, I greet... »
Executive Chef Akhilesh Pathak explaining about the delicacies. Photo: K.R. Deepak
Visakhapatnam, April 18, 2014

Some like it hot!

Some like their chillies hot, really hot! Just like Chef Akhilesh Pathak, the executive chef of Four Points by Sheraton. So he has carefully chosen six varieties of chillies to present a veritable... »
Tomato Bisque with Shrimp
chennai, April 18, 2014
melange

Cook up some magic

Tomato Bisque With Shrimp Ingredients 10 ml olive oil 20 gm julienne onions 10 gm julienne celery 10 gm julienne bell pepper 5 g... »
Hot cross buns are traditionally eaten for breakfast on Good Friday. Photo: M. Moorthy
TIRUCHIRAPALLI, April 18, 2014

One-a-penny, two-a-penny …

Hot cross buns are traditionally associated with Easter celebrations, and are served for breakfast on Good Friday. Food history experts suggest that in Medieval England, the buns, made with curran... »
Nellikai Sadam is an easy-to-make one-pot meal.
chennai, April 17, 2014
my grandma's recipe

How to make… Nellikai sadam

I learnt this recipe from my grandmother who used to prepare this recipe very frequently. Nellikai Sadam is an easy-to-make one-pot meal. Since gooseberries are a good source of Vitamin C, this ri... »

A tasty recipe for health

Tiffin takes a trendy detour

A spicy and sweet affair

Table matters

Vetiver-scented cake, anyone?

Spend less, still live well

Bottoms up

Veggies’ delight

Tangy summer delight: Ice tea
April 21, 2014

Play it cool

As the summer beats down heavily, fix yourself a cool drink at home. Although a variety of readymade juices and fruit crushes are available in the market, it is always better to prepare one at hom... »
Oranges contain a variety of phytochemicals which have a very positive effect on human health. Photo: R. Shivaji Rao
April 20, 2014
meals that heal

Salsa with oranges

Oranges are the best known citrus fruits and one of the most popular fruits across the world. They are low in calories, rich in dietary fibers and have no saturated fats or cholesterol. Orange is... »
A preparation at Aquarium Lounge
delhi, April 20, 2014

On course? Not quite

New addition to the happening GK II M Block Market is the cool and calm Aquarium Lounge. Yes, a lounge set up, beautifully done in white with several water bodies. Sea shell imprints on the walls l... »
Pasta at the specialty restaurant ‘IT’ at The Grand Vasant Kunj
new delhi, April 19, 2014
melange

The ‘IT’ thing

I am biased towards Italian cuisine. The cooking techniques are simple but the flavours developed are worth savouring. The invitation to review Italian specialty restaurant ‘IT’ at The Grand Vasant... »
Lip smacking treats from Easter eggs to cookies.
Bangalore, April 19, 2014

Bake a veritable feast

Easter is about new hope, thanksgiving, festivity and feasting, among a whole lot of other wonderful beliefs, traditions and sentiments. This is also the season when the aroma of lip-smacking trea... »
Kiwi cooler
Thiruvananthapuram, April 18, 2014
melange

Must have summer quenchers

A mocktail is a mix of non-alcoholic fruit juices. Beat the summer heat with these simple mocktail recipes which include fresh fruity flavours that will also cool your body. Apple Jul... »
The Curry Leaf Mojito at The Leather Bar, The Park Hotel
chennai, April 18, 2014
melange

Spirits, shaken and stirred in the South

Not another Cosmopolitan for heaven's sake. After decades of cloyingly sweet (and often ridiculously pink) cocktails, Indian bartenders and mixologists are finally fighting their way out of the ‘C... »
Dong'an Chicken is a Chinese staple. Photo: K. Ragesh
Kozhikode, April 18, 2014
quick fix

Keep it simple

The Chinese staple – tomato, chilli and soya sauce – lends the flavour. The chicken is predictably batter-fried and stirred in with sautéed mushrooms and bell peppers. Dong'an chicken is versatile... »
At Aqua. Photo: R. Ragu
chennai, April 17, 2014
the reluctant gourmet

So much more on the platter

I gallop cheerfully down the beach listening to Justin Timberlake on Sunday morning. As it turns out, running is hard work. Even in pink shoes. So once I’ve clocked my requisite six kilo... »
Green mango granita
coimbatore, April 17, 2014

Ice cold summer special

A fine dining restaurants where a meal may comprise of several courses, the chef likes to have his diners take a break from all the rich flavours, by offering them a palate cleanser in between cou... »

More food for Easter

An organic buzz

What’s brewing?

Of architecture and aroma

That homely feel to food

Easy food

One a penny…

From pottikadais to posh restaurants

Food Columns
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