culture through cookbooks
8 years, 2 months ago

culture through cookbooks

The Hindu  

I love reading Indian cookbooks rather than using them. One of them was Kaoru Katori, an Indian and spice cuisine specialist who later published a South Indian cooking book with Tamil Brahmin recipes. Notable titles include Aharam by Sabita Radhakrishna, which showcases Mudaliar cuisine with full flavour, and her latest book, Annapurni: Heritage Cuisine from Tamil Nadu, which demonstrates the recipes of seven communities in the State. Merlyn’s Kitchen: A Country and Western Cookery Guide by the late Merlyn Smith-Thomas from the Anglo-Indian community, which contains 200 dishes collected over seven decades, is another example. She started with ulava charu and discovered her grandmother’s love for “all things related to food”.

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History of this topic

This Singaporean dish was invented by Indian migrants. Have you tried it?
4 days, 14 hours ago

This Singaporean dish was invented by Indian migrants. Have you tried it?

Hindustan Times  

Did you know India and Singapore share many similarities across culture, history and cuisine, creating a sense of connection that resonates with Indian travellers. Renjie Wong said, “Indian cuisine has had a significant impact on Singapore's food scene, with popular dishes like Chicken Biryani, Masala Dosa and Roti Prata enjoyed by many. Similarly, in India, influences from Southeast Asia, such …

Planning a trip to Singapore? From Biryani to Teh Tarik, here’s the ultimate Indian foodie guide
Trending News
5 days, 17 hours ago

Planning a trip to Singapore? From Biryani to Teh Tarik, here’s the ultimate Indian foodie guide

Hindustan Times  

The best way to experience a city is often through its diverse food scene; whether its quaint restaurants tucked into every corner or the lively kopitiams and cafes that are central to neighbourhood life. Growing up in Singapore, I was always surrounded by Indian influences, whether it was through Tamil being one of the official languages, celebrations of Indian festivals …

From Tradition To Trendsetting, India’s Culinary Evolution In 2025
1 week, 4 days ago

From Tradition To Trendsetting, India’s Culinary Evolution In 2025

ABP News  

India’s food scene is undergoing a dynamic transformation, blending heritage & innovation. Rise of Plant-Based Dining Numerous customers choose plant-based dining establishments because they desire environmentally conscious practices and health-focused food concerns. Plants have become an essential dining option since restaurants started serving creative menu items, including millet biryanis and jackfruit tacos with dairy-free curries. Experiential Dining Restaurants alongside hotels …

Cooking the books — From the recipe tin to the bestseller list
1 month, 1 week ago

Cooking the books — From the recipe tin to the bestseller list

ABC  

Whether it is Nigella, Stephanie or Yotam on your shelf, there's a good chance that you and I are cooking from the same book. The two best-selling books in Australia in 2024 were both cookbooks — and they were both written by Nagi Maehashi, the founder of the website RecipeTin Eats. Her two books — Dinner and Tonight — have …

A cookery book from a Sahitya Akademi winner explores traditional recipes of Nanjil Nadu
2 months, 4 weeks ago

A cookery book from a Sahitya Akademi winner explores traditional recipes of Nanjil Nadu

The Hindu  

Food is an integral part of society, and like the fine arts, it flourishes in regions where basic human needs are met. One cannot move forward with such mental blocks,” writes Sahitya Akademi award winner Nanjil Nadan in his book Nanjil Naatu Unavu. “What, Nanjil, are you writing a cookery book?” Nanjil Nadan recalls poet Abdul Rahman asking him at …

NPR staff recommend cookbooks from our annual Books We Love list
3 months ago

NPR staff recommend cookbooks from our annual Books We Love list

NPR  

NPR staff recommend cookbooks from our annual Books We Love list SCOTT SIMON, HOST: For many of us, winter means avoiding the great outdoors, the cold, icy roads, keeping ourselves inside, safe, warm, all tucked in. Books We Love - NPR's list of best reads has a list of recommendations that our colleagues say are utterly worth your time, whether …

Cooking is an art that deserves celebration, says Chef Sanjyot Keer
4 months ago

Cooking is an art that deserves celebration, says Chef Sanjyot Keer

Deccan Chronicle  

In an exclusive conversation with Deccan Chronicle, Chef, Entrepreneur and Producer Sanjyot Keer talks about his journey to becoming a successful food content creator. I became a food producer for MasterChef India Season 4 and started my content creation journey with Your Food Lab in 2016. Food shows have always been there from Chef Sanjeev Kapoor during his Khana Khazana …

Twist in the pot: Indian cookbooks are celebrating new kinds of mixed heritage
4 months ago

Twist in the pot: Indian cookbooks are celebrating new kinds of mixed heritage

Hindustan Times  

The map is simply all over the place, in the most delicious and puzzling ways, when it comes to food. “That’s why many Guyanese-Indians have dishes that are very simple yet stellar,” Rajkumar says. “Words like jeera, kothmir and ginger-garlic — uttered quickly as one word — were frequently heard in my mother’s kosher kitchen,” she says, laughing. She had …

A Culinary Journey Through the Heart of India: Exploring the Richness and History of Indian Cuisine through Recipes
5 months ago

A Culinary Journey Through the Heart of India: Exploring the Richness and History of Indian Cuisine through Recipes

ABP News  

A comprehensive and engaging exploration of Indian cuisine, 'Lazzatnama' takes readers on a culinary journey through the diverse and rich traditions of this vibrant country. Pushpesh Pant's book delves into the history, culture, and techniques that shape Indian cuisine, offering a wealth of recipes and insights that will inspire and delight food enthusiasts. From the bustling streets of Mumbai to …

The Taste by Vir Sanghvi: The three cookbooks I am reading right now
10 months, 2 weeks ago

The Taste by Vir Sanghvi: The three cookbooks I am reading right now

Hindustan Times  

I am not necessarily a fan of cookbooks. Their view of ‘foreign food’ was that it was dull: for instance, it was believed that the Spanish had the worst and most repetitive cuisine in the world which suggested the Brits had rather missed the point, given that Spain nearly supplanted France as the world’s leading culinary nation in the early …

Culinary crossroad: A look at Indian restaurants featured on Asia's 51-100
1 year ago

Culinary crossroad: A look at Indian restaurants featured on Asia's 51-100

Hindustan Times  

An ever-expanding smorgasbord of masala-packed superstars of Indian cuisine is emerging in newer ways on the global stage. Master Chef Gulam M Qureshi from Dum Pukht of ITC Maurya Dum Pukht, ITC Maurya, Delhi #87 Celebrating 35 years this year, Dum Pukht of ITC Maurya at Chanakyapuri in New Delhi means ‘breathe in’ and ‘to cook’, shares Master Chef Gulam …

Try food from cuisines across India by home chefs at this Chennai food pop-up
1 year ago

Try food from cuisines across India by home chefs at this Chennai food pop-up

The Hindu  

Here is a chance to relish home-style food from various cultures, presented by 12 home chefs from across India and its neighbouring countries. The 12 chefs will represent different cuisine from regions and communities including Coorg, Sri Lanka, Kathiawar, Malabar, Persia, Tamil Nadu, Rajasthan, West Bengal, parts of the North East, Kashmir, Kerala and Gujarat. “These home chefs will focus …

Tasty Tamil tales for tiny tots
1 year, 2 months ago

Tasty Tamil tales for tiny tots

New Indian Express  

On the enchanting world of children’s literature, a heartwarming revolution is underway — one that transcends the pages and captures the essence of a rich culinary heritage. Authors, storytellers, readers, indie and children’s publishers, and illustrators speak to us about the growing trend of Tamil culinary representation in children’s books – English and Tamil. One page at a time Ramya …

Author-historian Chitrita Banerji hopes Gen Z will adapt, if needed, to keep Bengali food traditions alive
1 year, 3 months ago

Author-historian Chitrita Banerji hopes Gen Z will adapt, if needed, to keep Bengali food traditions alive

The Hindu  

Growing up, rituals were a big part of her “orthodox” family, says Bengali-American food historian and author Chitrita Banerji. “I instinctively incorporated them in my perceptions about food as I grew up.” Banerji’s food journey has spanned decades and continents, ever since she started researching the history of Bengali food and culture for Life and Food in Bengal, published in …

India’s macro and micro cuisines underappreciated; Masterchef changing that perception, says Vikas Khanna
1 year, 5 months ago

India’s macro and micro cuisines underappreciated; Masterchef changing that perception, says Vikas Khanna

The Hindu  

“If you’re in Hong Kong and craving Indian food, would you choose a Singaporean chef, a Thai chef or an Indian chef,” asks Vikas Khanna. For instance, if I want a French dessert, I’m most likely to visit a French patisserie and enjoy something prepared by someone deeply rooted in that culinary tradition.” The celebrity chef, who is currently a …

Nibbling on nuggets from India’s literary and culinary landscape
1 year, 7 months ago

Nibbling on nuggets from India’s literary and culinary landscape

The Hindu  

A literary rendezvous unfolded at Blossom Book House, where Swedish author Zac O’Yeah and culinary columnist Samar Halarnkar delved into the heart of Digesting India, Zac’s latest book. He said, ‘No, I don’t give interviews.’ He asked about my breakfast, and I replied, ‘You know, dosa, idli, sambar.’ He was surprised and said, ‘You eat South Indian food?’ Then he …

Culinary holidays across India to help curate a travel itinerary around food
1 year, 8 months ago

Culinary holidays across India to help curate a travel itinerary around food

The Hindu  

For many, food is the highlight of any holiday. It’s either a three or seven-day intense residential course where a chef and mentor guide participants,” he says, adding that they also offer cooking demos regularly that last an hour and cover four dishes. The idea of culinary tours has gained prominence over the last decade, says Neha, 40, who focusses …

World Ethnic Day 2023: Diving Into India's Gastronomical Extravaganza
1 year, 9 months ago

World Ethnic Day 2023: Diving Into India's Gastronomical Extravaganza

ABP News  

New Delhi: India has a broad diversity of cuisines because of its many climates, soil types, cultures, and religions, as well as influences from other nations. While North Indian cuisine has a stronger influence of wheat-based dishes like rotis and naans, South Indian cuisine focuses more on rice-based preparations and fermented batters. The spice profiles also differ, with South Indian …

Japanese style, Indian flavours
1 year, 11 months ago

Japanese style, Indian flavours

Live Mint  

One approaches the menu at INJA—a portmanteau for Indian and Japanese— with curiosity. The bold tapestry of Indian cuisine, backed by Japanese techniques and clean flavours, flows quite seamlessly on the palate. We make a clear lobster rasam as the base of the chawanmushi,” says Adwait Anantwar, chef-partner at INJA, the debut venture of Dubai-based Atelier House Hospitality. While INJA …

Look into the past through the prism of timeless cookbooks
2 years ago

Look into the past through the prism of timeless cookbooks

Live Mint  

When social media platforms provide a ready resource for recipes, food writers wonder whether cookbooks have lost their significance. Balwant Kaur’s Indian Cookery, published in 1961 in London, is a landmark English cookbook of North Indian cuisine written by an Indian woman during that time. I tend to see this book as a stepping stone for other Indian food writers …

A new cookbook documents lesser-known heirloom recipes
2 years, 7 months ago

A new cookbook documents lesser-known heirloom recipes

Live Mint  

From halasina kadabu, or steamed jackfruit dumplings from Chikmagalur and namkeen chai from Dehradun made with mutton fat, yak milk and salt to bhareli vangi, or shrimp stuffed with aubergine from the coastal town of Harnai, a new book tells compelling stories of traditions and practices from different corners of India. Titled A Kitchen of One’s Own, this community cookbook, …

A new book throws light on Julie Sahni who has influenced how Indian food is cooked, and eaten, in America
3 years, 1 month ago

A new book throws light on Julie Sahni who has influenced how Indian food is cooked, and eaten, in America

The Hindu  

Julie Sahni is something of an anomaly in this age of celebrity. In the 1970s, Julie worked for the City Planning Commission in New York by day, and taught Indian cooking in her Brooklyn apartment by night. Food critics hailed the detailed and thorough book, but at cooking demonstrations in malls and department stores, Julie sensed that the public was …

Five dishes that define India’s diverse cuisine – and the chefs taking them global
4 years, 2 months ago

Five dishes that define India’s diverse cuisine – and the chefs taking them global

CNN  

CNN — The term “Indian cuisine” covers a lot of ground. So that’s what I put in my food.” Daughter in Law, 37 Little Bourke Street, Melbourne, Victoria, Australia; +61 9242 0814 Don’t Tell Aunty, Shop-2, 414 Bourke Street, Surry Hills, Sydney, New South Wales, Australia; +61 9331 5399 Chef Garima Arora: Millet roti, Telangana Video Ad Feedback This trailblazing …

Krish Ashok’s non-cookbook for kitchen nerds looks at the science behind cooking
4 years, 2 months ago

Krish Ashok’s non-cookbook for kitchen nerds looks at the science behind cooking

The Hindu  

In the end, it all boils down to biryani. Take, for instance, a small segment titled ‘Mouthfeel’ — Ashok begins by describing the crunch of a pani puri before moving into an aside about decibels, bats and the way that ultrasound travels, and then concluding confidently: “We can, it turns out, feel a good pani puri in our bones.” Quite …

Old cookbooks bring back memories of food
6 years ago

Old cookbooks bring back memories of food

The Hindu  

There is nothing quite like nostalgia in music. It’s called Indian Recipes by the Indian Embassy Ladies’ Club and Other Recipes by ICG Members. The introduction says it all: “Through the whole-hearted cooperation and hard work of the members of Indian Embassy Ladies’ Club, Rangoon, this book has been made possible. Another book, American Cooking: A Celebration, has culled the …

Culinary parochialism
6 years, 7 months ago

Culinary parochialism

The Hindu  

In 2017, there was a heated debate on whether khichdi should become the country’s national dish. That entrepreneur-guru Baba Ramdev and celebrity chef Sanjeev Kapoor cooked and ladled out 918 kg of a north Indian version was symptomatic of the appreciation for only one kind of khichdi. Indians abroad are generally willing to adapt to foreign-made rules and customs but …

In New Cookbook, Acclaimed Indian Restaurant Finally Spills Its Secrets
7 years, 5 months ago

In New Cookbook, Acclaimed Indian Restaurant Finally Spills Its Secrets

NPR  

In New Cookbook, Acclaimed Indian Restaurant Finally Spills Its Secrets Enlarge this image toggle caption Ari Shapiro/NPR Ari Shapiro/NPR Rasika, an Indian restaurant in Washington, D.C., has won just about every recognition possible. Rasika Flavors of India By Ashok Bajaj, Vikram Sunderam, David Hagedorn Purchase BookPurchase close overlay Buy Featured Book Your purchase helps support NPR programming. "The most important …

Sambhar risotto, dhoklizza: Has modern Indian cuisine gone too far?
8 years, 6 months ago

Sambhar risotto, dhoklizza: Has modern Indian cuisine gone too far?

Hindustan Times  

Sambhar risotto, dhoklizza, butter chicken bunny chow, even a vada pav salad : these are just some of the many mishmash dishes that have crept into restaurant menus lately. And with almost every new restaurant trying to earn its ‘modern Indian’ tag — the latest buzzword in F&B — chefs are encouraged to come up with the most bizarre combinations. …

'Cuisine Kerala' explores the cuisine of Kerala
8 years, 8 months ago

'Cuisine Kerala' explores the cuisine of Kerala

The Hindu  

Evocative photographs of food and cooking never fail to whet the appetite. So when I finished working on a tourism-oriented book called Kerala for Stark World, I put forth my proposal to the publishers, detailing every section comprehensively,” says the author and epicure in an e-mail interview. The only other place I have seen something similar is in West Bengal.” …

What’s in a cookbook?
8 years, 11 months ago

What’s in a cookbook?

Live Mint  

Last year, London-based restaurateur and food writer Prue Leith suggested the cookbook was way past its heyday. One of her favourite passages in Serve It Forth describes food being heated: “We watched as in a blissful dream the small fat hands moving like magic among bottles and small bowls and spoons and plates, stirring, pouring, turning the pan over the …

The chronicler of Indian food
9 years, 2 months ago

The chronicler of Indian food

Al Jazeera  

For 40 years, food historian Pushpesh Pant has popularised ancient Indian food culture and inspired contemporary chefs. I grew up thinking that all this was my food and was only disabused of this notion when I came to Delhi for higher studies, stayed at a hostel, and found the north Indians grumbling because dinner was ‘Madrasi’, or those used to …

The taste of tradition
11 years, 7 months ago

The taste of tradition

The Hindu  

Food isn’t just food. Instead the book takes a scholarly approach to traditional Indian vegetarian cooking, investigating the key factors that moulded some of today’s popular recipes: from temple kitchens to spice routes. For truly spectacular vegetable creations L’Arpège even acquired three kitchen gardens in geographically different areas, just to ensure that all the vegetables harvested had a “soil-suffused signature.” …

One page, countless choices
15 years, 6 months ago

One page, countless choices

The Hindu  

Food blogger Ramki’s one-page cookbooks deconstruct traditional Indian cooking. Author of the intriguing ‘one page cookbooks’ he worked out a menu based on these cheat sheets, breaking recipes into building blocks. It’s far easier to create your own.” Variety fare His format leaves plenty of room to manoeuvre, since it concentrates on broad themes. I do it in 15 minutes, …

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