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
So you thought a dosa was a thing, did you? Well, live and learn
This may be your finest chicken
What happened when I tried to create a dish from an elusive food memory
You should try her pumpkin hummus
Meet May Kaidee, ex-street vendor, now the queen of Thai veggie food.
With a little bit of leek
Add a tarragon twist to a soup everyone has made before.
Kidney beans made simple
Guru does nothing to his kidney beans. Maybe that’s why they taste so good.
Oh, crab!
To eat Thailand’s most delicious crabs you need their GPS coordinates
The return of the Pegu Club Cocktail
Searching for a rare Myanmar cocktail that the British buried when they fled the Japanese
The humblest chicken and rice on earth
How complicated can a simple boiled chicken and rice be?
The oldest, bestest l’il mess in Mumbai
For serving years, Ram Nayak has been serving the fastest fast food in Mumbai
Dummed good!
In which I embark on a perilous journey to make a dummed biriyani
The Minimalist from Rajgir
How the very poor make magic from just a few spices
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...
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,...
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....
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...
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...