Anoothi Vishal

Anoothi Vishal

How the sumptuous Thali threads Asian harmony in Indian cuisineHow the sumptuous Thali threads Asian harmony in Indian cuisine

How the sumptuous Thali threads Asian harmony in Indian cuisine

A few days ago, I had an Onam Sadya, a lavish vegetarian meal served on a banana leaf. The Sadya…

3 years ago
How New York Cheesecake and Bengali Sandesh became 19th century cousinsHow New York Cheesecake and Bengali Sandesh became 19th century cousins

How New York Cheesecake and Bengali Sandesh became 19th century cousins

Bhim Chandra Nag—One of the 19th century pioneers who introduced Sandesh in KolkataSandesh, the beloved Bengali mishti and one of…

3 years ago
From Amritsar to Georgia—the humble Kulcha’s extraordinary journey to CaucasiaFrom Amritsar to Georgia—the humble Kulcha’s extraordinary journey to Caucasia

From Amritsar to Georgia—the humble Kulcha’s extraordinary journey to Caucasia

<p> Some of the most famous street foods of Delhi and Mumbai today, whether it is the Bombay chaat or…

3 years ago
From Armenia to Amritsar, Aam Papad’s incredible travelsFrom Armenia to Amritsar, Aam Papad’s incredible travels

From Armenia to Amritsar, Aam Papad’s incredible travels

<p> A recent tasting of some Punjabi food at the Claridge’s marquee restaurant, Dhaba, in New Delhi, brought back memories…

3 years ago
The monsoon magic of Chai Pakoda—did the British East India Company trigger the fusion?The monsoon magic of Chai Pakoda—did the British East India Company trigger the fusion?

The monsoon magic of Chai Pakoda—did the British East India Company trigger the fusion?

<p> These last few days I have been curating a festival of monsoon nashtas from across India –with a twist. Samosas, baati,…

3 years ago
From Hemingway in Paris to Ghalib in Lucknow–Food grabs attention of literary greatsFrom Hemingway in Paris to Ghalib in Lucknow–Food grabs attention of literary greats

From Hemingway in Paris to Ghalib in Lucknow–Food grabs attention of literary greats

<p> This summer, as Paris emerges as one of the most popular travel destinations for well-heeled Indians, I have been…

3 years ago
How political upheavals and mass migrations drove the rise of Indian ChaatHow political upheavals and mass migrations drove the rise of Indian Chaat

How political upheavals and mass migrations drove the rise of Indian Chaat

<p> This week, an Indian restaurant in North Carolina grabbed the headlines for being voted as America’s best restaurant by…

3 years ago
From Rava idli to eggless cakes–How the world’s most popular dishes came up in times of a food crisisFrom Rava idli to eggless cakes–How the world’s most popular dishes came up in times of a food crisis

From Rava idli to eggless cakes–How the world’s most popular dishes came up in times of a food crisis

<p> When we talk about eating that delights the senses, it is usually in terms of excess: lavish feasts, beguiling…

3 years ago
Sugar—How ancient India’s brilliant innovation has ruled the worldSugar—How ancient India’s brilliant innovation has ruled the world

Sugar—How ancient India’s brilliant innovation has ruled the world

<p> It’s the season of mangoes, and while much is made of the mangifera indica, India’s most magnificent fruit as many…

3 years ago
From Momo to Samosa, Mantou to Ravioli: How dumplings from the East and the West unite usFrom Momo to Samosa, Mantou to Ravioli: How dumplings from the East and the West unite us

From Momo to Samosa, Mantou to Ravioli: How dumplings from the East and the West unite us

<p> Last week took me to the cooler environs of Dehradun, on a road trip faintly reminiscent of the Raj,…

3 years ago
From Muzaffarpur to Jamaica—how one dish travelled the worldFrom Muzaffarpur to Jamaica—how one dish travelled the world

From Muzaffarpur to Jamaica—how one dish travelled the world

<p> Earlier this week, inside the glamorous, prettily-lit precincts of Indian Accent, India’s top restaurant, I ate a refined version…

3 years ago
How colonial Britain bungled in viewing diverse Indian cuisine as a mere ‘curry’How colonial Britain bungled in viewing diverse Indian cuisine as a mere ‘curry’

How colonial Britain bungled in viewing diverse Indian cuisine as a mere ‘curry’

<p> India’s largest export to the world may be the idea of curry.  A colonial construct, the Indian curry is…

3 years ago
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