History — or folklore — often comes wrapped in flavours. One particular story about Awadh never fails to tickle my nostrils. Legend has it that Asaf-ud-Daulah, the Nawab of Awadh in the late 18th century, had ordered that huge mounds...
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Relish this baingan bharta lookalike from the emperor’s table
The crisp casing and flaky piece encased within makes it a foodie’s delight
Turkey may be a celebratory bird in the US where it is indispensable for the ritual Thanksgiving meal, but it is practically unknown in India, where people in different parts of the country have enjoyed ‘murgi’ and ‘murgabi’ — farm...
Rahul Verma My Tagore-loving Bengali family members like to recite a little poem penned by the great bard that they merrily or ponderously use for different occasions. In a nutshell, it goes like this: I have seen the world, the...
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Along with ‘aloo dum’, the combo dish makes for a great pair, fit for the month of Savan
Commercially prepared fritters are often refried, with oil oozing. Fry these at home in small quantities and size to celebrate the rainy season
Rahul Verma A nephew who runs a restaurant in the United States introduced me to Creole-Cajun food, an interest that I later honed with the books of James Lee Burke. It helped me answer a riddle that had been plaguing...
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