24 Hours in Amritsar: A foodie guide

In my opinion, there are a few communities that sincerely take their food seriously: Bengalis, Muslims and Punjabis. From the way they prepare dishes in the kitchen, to the way they host their guests, everything is unique and elaborate. My trips to Amritsar always prove to me how warm people from Punjab are. The Punjabi…

Christmas Bells

Stuffed Roasted Bell peppers with Quinoa and Andhra Style pulled chicken, baked with thyme and rosemary and tossed in Indian Spicy Aromatic Masala Christmas for me means the vibrant colours, cakes and cookies, lots of song and dance and bonfire and Christmas bells. I remember as a kid, going to a friend’s house and help aunty…

Between Breads: Ramcharitamanas, Mughals and Age-Old History of Breads

“Here with a Loaf of Bread beneath the Bough, A Flask of Wine, a Book of Verse – and Thou Beside me singing in the Wilderness – And Wilderness is Paradise enow.”  ― Omar Khayyám, Rubaiyat of Omar Khayyam Bread, the quintessential side dish that goes with most the dishes we eat, from Pasta to Vada Pav,…

Delhi ka Zayka: Past, Present and Future

Be it the kings and queens, darvesh, sufi and shayar, corporate employees or a school going kid, Delhi and Delhi’s food have a lot of mureed (fans). There is no one definition of Delhi, everyone who came here and has stayed has defined the city according to their own perspective. Malikzada Manzoor Ahmad says “jo…