The Dalai Lama has moved part of the way towards achieving that goal. There is a democratically elected government in exile ...

Vir Sanghvi is the best-known Indian journalist of his generation. His career straddles print, television, books and now, new media. Vir Sanghvi was born in London in 1956 and educated at Mayo College ...

If you have been to a fancy Western restaurant or even to one serving that kind of food in India, you will have noticed that the food comes out from the kitchen already plated. The main component of ...

So, has Bangkok, which most of us know well and regard a reasonably priced holiday destination that is not too far away, ...

Then, Gujral hit on his second good idea. He needed a way to use up the leftover tandoori chicken and chicken tikka. So, he created a tomato and butter sauce and began to rehydrate the dried-out ...

But these dishes were creatures of their time. Just as Escoffier was God’s gift to the dairy and milling industries because all his dishes required cream, butter and flour, the great Indian chefs of ...

America is a market that was always regarded as out-of-bounds to Indian chefs. But ever since Srijith Gopinathan won two Michelin stars at Campton Place in San Francisco, that seems to be changing.

Thevar took his advice and changed his menu to reflect diaspora food. It was an immediate success. He got his Michelin star a year later. And this year, against the odds, he got his second star. The ...

It took me a few months to get on the road, but I have not let the pandemic stop me from travelling. I believe it is important for our mental health to get out of the house and periodically offer ...

It was the Left, not the Right, that traditionally opposed anything to do with the US, including even the Indo-US nuclear deal, which was clearly in India’s interests. (The Left’s opposition to that ...

That the Chinese should love Lobster Manchurian tell us something about the power of flavours. In India, Chicken Manchurian and Gobi Manchurian can be junk dishes, lazily made by untrained chefs. That ...

I still remember when I first came to Goa: as a teenager in 1976. A girlfriend and I splashed out on a room at the Fort Aguada Beach Resort, then the only good hotel in the state and marvelled at how ...