|
|
Special FeatureThe Gourmet Nobles! Kawar Vijay Singh Bedla and his wife, Kawarani Sugan Kumari, of Mewar are presenting the 200-year-old royal Karan Cuisine that delighted Nehru, the Shah of Iran, Queen Elizabeth II and Jacqueline Kennedy, writes MARK MANUEL |
Special SectionViva la FRANCE! You will be forgiven for thinking you are in some quarter of France while visiting Pondicherry. The French left the tiny territory in 1954, but India has not yet given up its French habits and customs, discovers UpperCrust. |
Flavouring with Turmeric Turmeric-The wonder spice Turmeric is part of all Indian curry powders. Not to forget pickles and chutneys where the yellow colour adds a nice tinge and taste as well. |
About the magSubscribe Advertise Contact Us  |
| Extras |
'Tis the Seasonof Strawberries! India is fortunate, we do not have to import our strawberries, they grow abundantly well in Mahabaleshwar. And this is the season for them. What better way to start your day than with a bowl of fresh strawberries? Or to have breakfast with strawberry jam? But Executive Chef JOY BHATTACHARYA of the Hilton Towers has better options for strawberries. . . |
Eating outDesigner Chinese! China White, Bombay’s newest Chinese restaurant, has an interior designer and model as its restaurateur, a team of all Chinese chefs, an eclectic menu and great ambience, finds out MARK MANUEL. |
 Eating Out...And About With Busybee Among all the local junk food, the one I like best is the onion bhajia, better known as kande bhaji (the ‘a’ silent in the bhaji). Recently I had it in a busy little town on the highway between Savantwadi and Ratnagiri. |
