Express News Service A very happy New Year to you, dear readers! It’ll soon be a year since I restarted Delectable Delhi—here to speak about all things Delhi, in food. Over months, I’ve brought to you poignant stories from Kashmir, introduced home chefs who make for some of this city’s best food secrets, and shared…
Express News Service BENGALURU: As we bid farewell to 2023, Bengaluru’s bustling food and beverage scene continues to showcase the city’s culinary prowess. The year was marked by a significant transformation, featuring the launch of swanky restaurants, the surge of the millet revolution, the adoption of plant-based menus, the thriving microbrewery scene, the flourishing of…
Express News Service The usher swiftly wraps a mundu (sarong) around the diners’ waists steering them into the cosy confines of a restaurant crafted from cedar wood and beach coral. Reminiscent of the charming homes that pepper the Maldives, the space teems with lush foliage, artwork on walls, gigantic terracotta urns and antique wooden tables…
Express News Service Amid a quaint but poignant walk around the old town, a presenter of a city walk session quipped, “Look at this shop, they were the first to introduce khasta kachori in Purani Dilli.” We were walking by Jung Bahadur Kachori Wala, a hole-in-the-wall shop in the famed Paranthe Wali Gali in Chandni Chowk….
Express News Service Today, my Japanese friend took me for an Uyghur lunch. I am vegetarian this week and I was a little sceptical about what the options could be. I was delighted with the array of vegetable options. I happily tucked into string beans with crunchy garlic and tofu in dried chilly sauce on…
By Online Desk Tomatoes and Indian cuisine are almost inseparable. Rich in Vitamin A, C, B6, the humble vegetable (or, fruit. That debate is for another day) is packed with calcium, potassium, beta-carotene, folate and healthy antioxidants. But, a hearty meal including tomatoes can cost you dearly now as the prices have skyrocketed to over…
Express News Service Every morning at 7, a bustling corner at Banashankari Second Cross, Bengaluru, has eager locals vie for standing space, parking spots and even a square foot of shade. The arrival of Suman Bharadwaj and his truck, laden with steaming cauldrons of food at Brahmana Prasadam, a cosy eatery, signals the beginning of a frenzy. It’s a…
Express News Service If there are two idiosyncrasies that define the average Australian, those have to be the propensity to shorten almost every name and then add an ‘O’ as a suffix to it. So, a liquor shop is transformed into ‘Bottle-O’ and good old McDonald’s into ‘Macca’s’. This name-shortening quirk can be seen applied to…
Express News Service In East Delhi’s Swasthya Vihar, Anita Tikoo, a landscape architect who’s also uber-popular among India’s food community for her sourdough bread, grows local, seasonal produce of various kinds. From the terrace of her rather art deco home, she has successfully cultivated things that you may not spot everywhere in Delhi — such…
Express News Service The debate around maintaining the traditional style and form of a dish, pitted against the idea of ‘reinventing’ it with a modern, faux-Western philosophy is a battle that is mostly as pervasive as the perennial Delhi-Mumbai supremacy argument. Naturally, in such cases, there is no real right answer — in many cases,…
