Jan 19, 2021 | Article
Modern Indian Restaurants In the not-so-distant past, eating out in India usually meant tandoori chicken, butter chicken, South Indian idli or dosas, or Indian-Chinese. Rarely did people make these dishes at home, at least not the spice- and gravy-heavy versions that...
Apr 20, 2020 | Article
The Spread and Popularity of the Giant Indian Kitchen in the US The US consulate general in Calcutta and Tasting India Symposium hosted the inaugural “India’s Global Footprint: New Discoveries” at the American Center last month. The opening address...
Apr 20, 2020 | Article
Madhur Jaffrey’s 11 Essential Books on Indian Food and Cooking Madhur Jaffrey started collecting books by happenstance. “I started looking around for old books without any thought in my head that I would use them one day,” she explains. “I like to...
Aug 7, 2018 | Article
Good, food, and good food Darkness conquers light. Good overcomes evil. And somewhere in between these important battles, sweets and savouries emerge the ultimate winner. The darkest night at the end of a month — and millions of lamps and candles at their brightest...
Aug 7, 2018 | Article
Tracing India’s Food Journey – From the Vedas While some people dispute that there was ever a wave of migration of Indo-Aryans, the second millennium BCE did see the appearance of a new people, who introduced new flavors into the cuisine. Theirs was a...
Aug 7, 2018 | Article
Tracing India’s Food Journey – Of Sugar & Spice The quintessential feature of Indian food is, of course, the extensive use of spices. The International Organization for Standardization (ISO) has registered 109 spices, of which 52 are supervised by the...
