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Down the eat street in Sri Lanka
Step into any modest kitchen in Sri Lanka and you will find the traditional, local ingredients meeting the artful mastery of time-honoured techniques. The scent of cinnamon, black pepper fills the air with the usage of coconut, almost like a sacred ingredient. From the northern province Jaffna’s authentic one pot Vellala recipes to the central province’s ancient rice gruelling traditions, Sri Lankan chefs honour their roots with reverence, perfecting their recipes with expert blends of herbs, vegetables, and seafood. The result? Plates that t…
Bunty Mahajan: The celebrity baker to Bollywood and beyond
Her 11 cloud kitchens across Mumbai are abundant with luscious, artisanal, seasonal, strawberry cakes this holiday season—with moist layers, and in stunning shapes—as Bunty Mahajan, the celebrity baker to Bollywood and beyond, busily lights up candles on the birthday cake of her brand, Deliciae, which completes two decades. “Careful consistency has led me to build up a faithful clientele. There are ingredient-tasting sessions every day, to keep a strong check on the quality,” says Bunty (few know her real name is Amita), who baked the dreamy …
Hits and misses
The six-year-old brand that has successfully built a loyal following in Delhi-NCR, is not scared of charting a new course. Its recent outings in Gurugram and Khan Market, prove as much, as the restaurant scores points with new additions to its menu. Food: This is a place for those small daytime cravings. While it remains open till past midnight, head here for a late breakfast—or, early if you want (one of the few places in Khan Market to open at 8.30 am)—or, an early-evening spot to grab a bite after a round of shopping. We tried the Burrata …
The flavourful legacy that lives on
Even after 77 years of Independence, royalty retains its cachet in India. Especially, the food. Bhopal’s legacy, spanning 250 years, is deeply tied to its Begums and Nawabs. The Nawabs, often on the move, favoured simple, wild-game dishes like Jungli maas and Bater korma. “Bhopali cuisine is a fascinating blend of Afghan and Indian flavours, enriched by influences from the Narmada Valley. Known for hearty mutton kormas and kebabs, dishes like rezala and qaliya hold a cherished place in local hearts,” says Mumbai-based archaeologist and culina…
Market on the sands
Soaking in the sights, sounds and smells of the food markets of Galle, a charming European-style city in southern Sri Lanka, is immersive. The Rathgama Wella Fish Market sprawled along the beach, is a whirligig of activity at 6 am. Fishmongers are offloading the glistening maalu (‘fish’ in Sinhala) caught from the Indian Ocean. Locals crowd and haggle over the catches of the day. “Fresh fish depends on what the boats have caught in the morning,” explains guide Chef Wijendra, F&B Director of Le Grand Galle Hotel located on a beach overlook…
Bhawya Sahu: An eatery for the love of the sea
In a world where there are restaurants opening and closing faster than you can say artichoke, it’s a pleasure to find a cozy, yet classy place that wins the heart with each bite. Bhawya Sahu, a new entrant on the culinary scene, teams up with industry legend Chef Augusto to present a delightful combination of Japanese and Peruvian flavours. Food: The menu yells out freshness. Most of the seafood and meats are imported. The part-open kitchen where the sushi, sashimi, nigiri and ceviches are crafted invite the patrons in. If you are a sushi an…
Recipes of the heart and home
From Veeraswamy in London established in 1926 to Quilon in St James Park, Indian cuisine has influenced dining in England by going beyond mulligatawny and chicken tikka. Many Indian chefs have stormed the citadel over the decades to London, establishing cutting-edge fine dine Indian restaurants. Many fell by the side but some survived and thrived. Chef Rohit Ghai is one of the latter. Having worked at established names in the restaurant scene like Benares, Hoppers, Gymkhana, and Trishna he joined the Leela Palace Hotels to launch Jamavar—a M…
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