Browsing: Food Articles

Indian food in all its avatars – recipes, reviews & essays

Food Articles
3 Tales of a Mithaiwalli – Surbhi Sahni

How do you create sweet things and also sweeten life for others? Ask Surbhi Sahni – the mithaiwalli of New York. A Michelin-starred chef, she recently became the pro-bono Director of the Tiffin Project operated by the nonprofit organization SAPNA NYC through which low-income South Asian immigrant women train for marketable jobs in the culinary industry.

Food Articles
8 Onions and India – A Love Story

Warning: Do NOT Separate an Indian from his Onions! It’s the one ingredient that no self-respecting desi cook would want to be without; whether you are whipping up a Mughal feast or a poor man’s meal – onions are absolutely necessary. In fact, a shortage of onions can cause a near revolution in India!

Food Articles
21 The Food My Mother Made

In a changing economy & environment, it helps to have always been creative with very little. Every day at lunch break at the Convent of Jesus and Mary School in Delhi, India, hordes of ink-stained white-uniformed schoolgirls would surround me, salivating for a taste of my home-made lunch: aam ke achaar ke sandwiches.

Food Articles
4 Indian Ginger Tales

When immigrants came to America, they bought their home cures and folk remedies along, a legacy of mothers and grandmothers. It is surprising how many families still turn to ginger as the first remedy for coughs and colds, and even motion sickness. Ginger has certainly been around for centuries and everyone from the ancient Greeks to Confucius to the Emperor Akbar is supposed to have been a fan, not to mention the sage Vatsyayana – author of India’s famed sex manual, Kama Sutra, who recommended ginger as an aphrodisiac for lovers.

Food Articles
2 Vegetarian Delights on a Journey to Delhi

The menu included everything from malpuras (sweet breads) to pakoras, vada pav and ragda pattis (snacks) to main courses including Paneer ki Khurchan and dessert of rich kulfis served in little clay pots. There were mounds of jalebis and multicolored mithai. Fresh puris made of green peas were being fried on the spot.

Food Articles
0 Meet Jacques Torres – The Chocolate King of New York

Jacques Torres is certainly building up good karma! After all, what can be more life-affirming than making humanity happy by feeding it chocolate every day? Torres, who is affectionately known as New York’s Mr. Chocolate, creates a massive 200 tons of artisan high-end chocolate in his 40,000 square foot factory in Brooklyn.

Food Articles
2 Dal: Sustainer of Life

From birth to marriage to death, if you are Indian, there is no escaping dal, the humble lentil which signifies life itself. Dal is one of the first solid foods a baby is fed and it is part of the funeral rituals when life ends and the soul takes flight.

Food Articles
5 Vikas Khanna’s ‘Utsav’ – The Cool Cookbook That You Can’t Have

The Obamas have it. So do the Pope and the Dalai Lama. And Queen Elizabeth too. As does Amitabh Bachchan and Shahrukh Khan. But unless you’re world-famous or have loads of moolah you probably won’t get your hands on ‘Utsav’ – Vikas Khanna’s book of festivals. That’s because he’s made only 12 customized editions and over 12 years has presented it to some of the world’s movers and shakers.

Features
1 Valentine’s Day: When Chocolatiers Fall in Love…

On Valentine’s Day we share some of the fabulous chocolates and desserts created by Indian pastry chefs, culinary experts and entrepreneurs – and to add some extra sweetness, we also unearth their personal romance tales, from New Delhi to New York! Meet Divya Burman, Shefalee Patel, Monica Bhide, Surbhi Sahni and Aarti Mahtani Raman – taste their chocolates and hear what Valentine’s Day mean to them. We ran this story last year – and this year it’s twice as sweet!

Food Articles
2 Camelot – or Camelicious?

Strolling through the Chocolate Show in Manhattan (and munching as I went) I thought I had seen it all – chocolates with a hundred different flavors, chili chocolates, chocolates mixed with bacon, even chocolate lotions, lip glosses and potions. – until I came to the most unexpected – camel milk chocolates!

Food Articles
3 The Curry Crusaders in America

For most Indian immigrants the two most mouth-watering words in the English language are “Indian Food”. Last summer I enjoyed a great culinary journey back to India: I visited Anjappar, a noted ‘military hotel’ in Chennai famous for its non-vegetarian Chettinad cooking , and also the iconic Sarvanna Bhavan beloved for its dosas, uttappams and other vegetarian delights. I next ate my favorite street foods at Kailash Parbhat, my family’s favorite Sindhi eatery in the by-lanes of South Mumbai. Final stop was of course the classic Moti Mahal in my hometown of Delhi where I’d first tasted the divine makhani murg or butter chicken in my childhood.

Yet you’ll be surprised to know that I visited all these treasure troves of regional cuisine without ever boarding a flight or stepping out of America!

Food Articles
1 The No Turkey Indian Thanksgiving

A no-turkey Thanksgiving should make both vegetarians and the turkeys very happy!
As each successive wave of immigrants come to America, they introduce their own well-loved foods to the Thanksgiving table and in the process create new traditions.

Food Articles
0 Here Comes the Bride -er-Turkey!

Did you ever hear of the arrival of the turkey on to the Thanksgiving table being heralded as the arrival of the ‘dulhan’ or Indian bride? For Sunita Advaney’s family fixing the 30 lb bird was like preparing for an elaborate Indian wedding. Trust desis to bring their own take on this American holiday, imprinting it with their own special flavor!

Food Articles
1 Tandoori Turkey Thanksgiving

When Sunita Advaney, now married and settled in Forest Hills, was seven years old, she came home from first grade and asked her immigrant parents about Thanksgiving. Her father Lal Lakhati, who had migrated from India, didn’t just explain the holiday to her, he actually went out and bought a small rotisserie bird and all the trimmings and the family had a Thanksgiving dinner. In later years they did two turkeys – one traditional and the other a bright red, coated with tandoori spices, coloring and stuffed with biryani and boiled eggs. Says Sunita, “We need our chillies and it was a good way to ease people into turkey because turkey is not our culture.”

Food Articles
3 Eating My Way Through India

Some people infiltrate a country to conquer it. My invasion was simply to – eat it! To swallow it whole, the foods, the tastes, the spices – to make it a part of me.
I’ve been popping pieces of India into my mouth since childhood – and it’s an insatiable hunger for more and more. This year my trip to India was about reliving the past and enjoying the present, when it comes to the ever changing and unchanging world of Indian food.

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