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...
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...
The Scholar of Indian Cuisine More of Us Should Know Colleen Taylor Sen met her husband Ashish at a college dance. It was the early 1960s, when she still went by Colleen Taylor. She was born and raised in Toronto, the child of two white parents with ancestral roots in...
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...
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...
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...
