In conversation with Chef Manish Mehrotra

Manish Mehrotra is a man who needs no introduction. A multi-awarded and much acclaimed chef who has been in the public eye for more than a decade now, he is often credited with ushering in a new, bold and exciting phase in Indian food the world over, and being the original creator of what we now refer to as Progressive or Modern Indian food.

 

It was while reading Feasts and Fasts: A History of Food in India, a seminal book by Colleen Taylor Sen, that I came across a mention of Qanoon-e-Islam, or The Customs of the Moosulmans of India. Published in London in 1832 and written by Ja’far Sharif, this fascinating book chronicles the rich food customs of the Indian muslims. What took me by surprise was this exhaustive list of 25 varieties of pulaos, listed by Sen that were prevalent at the time and were mentioned by Sharif. These included: the babune flavoured with chamomile; korma; mittha or the sweet rice made with rice, sugar, butter, spices and aniseed; the shashranga – a drier version of the mittha; tarl with rice, meat, turmeric and butter; soya; macchi; imli; dumpukht; zarda; koku with fried eggs; dogostha or two meats; mutanhan with meat, rice, butter and sometimes pineapple and nuts; haleem; lambni with cream, nuts, crystallised sugar and butter; jaman or made with jamun fruit; titar; bater; kofta; and khari chakoli with meat, vermicelli and green lentils. 

Kale: Kale is a popular vegetable, a member of the cabbage family (Brassica oleracea). The vegetable hails from the cabbage family, which also includes broccoli, cauliflower, and collards. The dark, leafy green has been on dinner plates since Roman times and has long been common across much of

I have spent many an evening swinging back tequila shots with lime and salt. But my writing about alcohol took me to the exact focal point of the existence of this drink. I take you around Mexico in a tequila trail to discover the rich cultural heritage behind the drink. My research leads me to some of the most beautiful blue agave plantations all over Mexico. The Tequila Trail is one of the best ways to explore the Mexican countryside and explore essential parts of their cuisine. So, pack up your livers and come along.

There’s something about modern cities in Asia that I thoroughly enjoy. The infectious energy from the sheer number of people, the tall buildings and this beautiful mesh between traditional architecture, food and lifestyle on one hand and the best of western luxuries, brands, food and