How Camellia Panjabi remains a tireless champion of Indian restaurants
Camellia was the first to introduce street food in Indian restaurants and persuaded chefs to cook regional dishes at Tanjore that opened at the Bombay Taj in 1973.
Love affair with the curry: London opening up to India's diverse cuisines
Indian food may be getting the respect it deserves in London as eat...
What Mumbai chefs like to eat: Quirky corn ribs, garlic butter crab
Britannia & Co was an inspiration for Dishoom restaurant in London.
How smart chefs are first wooing the mind, then the palate
Pushing culinary boundaries means adding a dash of the unfamiliar to the familiar.
Pasta set to grow as the next category of noodles
Packaged food firms like Nestle, FieldFresh Foods, Capital Foods & Future Group eye locally-made pasta segment as home consumption of Italian cuisine rises.
A bitter taste of forking tongues in a mouthful of regional vogue
There was a time when Indian regional food was hard to get. Restaurant food was broadly divided between the dhal-chawal-roti of the North and the idli-dosa of the South, with a few accepted variations, like Bombay bhel or Bengali sweets.
Red Onion: Pungent root vegetable has played an unexpectedly important role in history
The Vedas dished it. Gandhi endorsed it. Sardar Patel joined the satyagraha movement for it. The pungent root vegetable has played an unexpectedly important role in history.
India's affair with tomatoes
Tomatoes provide the sourness that gives Indian curries their structure, the acid bite enlivening the starches we eat them with.
Tarla’s master of fusion cooking
Was the Padma Shri awarded to Tarla Dalal this year the first to be given for cooking?
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