All the food that’s good to cook — and great to eat!

Come with me on a journey through cuisines, cultures, flavors and spices — with tongue and a recipe or two thrown in

Dosa days

Dosa days

So you thought a dosa was a thing, did you? Well, live and learn

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Oh, crab!

Oh, crab!

To eat Thailand’s most delicious crabs you need their GPS coordinates

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Dummed good!

In which I embark on a perilous journey to make a dummed biriyani

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What Ishtiyaque did with the paan leaf

C Y Gopinath meets a diabolical Lucknow chef and two wickedly original kebabs he created using betel leaves and a jackfruitI occasionally treat myself to the uniquely Indian post-prandial confection that comes wrapped in green leaves, the paan. I respect the...

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Pasta la vista

My son would like to be a capo di tutti cappi when he grows up. He believes this is a matter of getting the accent right. His first words, learned from a Hugo's guide, are: Davanti mia casa, ce uno piccolo giardino, dove coltiviamo ogni sorta di ortaggi — patate,...

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How to cook a Musa Pseudostem

C Y Gopinath discovers how to cook the delicious dish that killed the tender coconut tree but completely re-colonized his gut. Take a medium-sized banana. Chop the pseudostem finely and boil till tender. Spice it and eat while costive. There, that’s how you do it....

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Read and see

Read and see

For decades, this classic set of three books has been the last word on authentic South Indian cooking, says C Y Gopinath May I offer you some light tiffin? No? A cool drink then? What about a curd bath? It's guaranteed to cool you off. According to the instructions in...

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Lessons from lasoon

It might keep teenage vampires away but when you use it well in the kitchen, the unassuming garlic can unite the most diverse people  SMITH AND JONES GRIND GARLIC AT NASHIK. In case you think this is one of those phrases administered to suspected drunks to check their...

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