Author: Sanzeeta
Pork with Radish
By Sanzeeta This dish is inspired by Phagshapa, a dish from Sikkim and Bhutan where strips of dried pork fats…
Smile please
Vrat ka Khana by Pratibha Sharma
Sabudana Khichdi As I entered her home, a divine whiff of rich aroma filled the air. Pratibha Sharma, a lovely…
Making of Firewood Pizza : Tuscana
Tuscana is well-known for its firewood made pizzerias, although it brings many varieties of pastas, salads, and risottos in…
WOW Club-Women on Wanderlust
Sumitra Senapaty, an internationally known travel writer has seen and done just about everything. She has kayaked the South China…
Chicken Ritchie Rich
I chose this recipe over many recipes for a reason; I wanted a different flavour for our readers. Although this…
Memories from the Jarawa tribal reserve
Baratang excited me, not really for the swamp trails and limestone caves, but for two reasons, a live mud volcano…
Easy Sweets for Diwali
Diwali, is the time when sparkling lamps and vibrantly colourful rangolis tempt the Goddess of Wealth to praise the embellished…
Dry Fish Chutney- a heat and run story
Once upon a time,… fish was eaten raw but then people invented fire and they started eating it cooked, but…
…with Yu Hing Tham
Taking time off from his busy food promotion travel to respond to few questions that I had for him on…
A Moment with Chef Atul Lahkar
It was indeed a pleasant moment with Chef Atul Lahkar, who brings his vision of art to the table. Witty and…
An Evening in Machan
One evening my dad, after long tormenting days of illness, beamed-up with smile and said, “Let’s go for a treat,…
Rendenzvous with Satsang
Satsang, a Sanskrit word meaning ‘company of truth’, is truly a meeting place to flutter softly around with good dining…
