Konkan's Favourite Flavouring Agent
The people of the Konkan region swear by Kokum, a flavouring agent they carry with them wherever they go... even abroad!

R.S.V.P.
The RSVP column is meant for readers' questions on food and recipes. Ask us anything, we'll do our best to provide the answers. Even if they are recipes from you

Krazy About Kababs
CHANDER NARANG, Vice-President (F&B) of the hotel group, brings out the recipes of India's most famous Kababs.

'Tis the season
Green mango makes an arresting accompaniment, or a tangy contrast, to lamb, poultry and seafood. It offers a versatile addition to desserts, and the addition of green mango can help to create the delicious pickles and chutneys.

Shakes,Sodas & Smoothies For Summer
FARZANA CONTRACTOR has breakfast with MARTIN YAN, the world famous TV cook and author, and finds he’s a walking, talking encyclopedia on Asian cooking.

Exotic Foods
One of the gourmet’s great indulgences is Smoked Salmon. SERGEI MALIK describes the way this is done.

Gaekwadi Gharana Khana
There is no better city in India for the gourmet to test his taste-buds than Banaras, says Executive Assistant Manager (and former executive chef) VISHAL KAPOOR of the Taj Ganges.

Banarasi Satvik Khana, Food Fit For The Gods!
Makara Sankranti in January is best known as the Indian festival of kites. It signifies the start of harvest and is an occasion when food becomes a focal point. Especially the simple Til Gul Ladoo, writes Chitra Sawant.

Thandai
In Banaras and elsewhere in India, it is now possible to buy commercial concentrates of thandai and make the milk drink at home as you might do an orange or mango squash or lime juice cordial. But home-made thandai tastes like something else. And it's an easy enough recipe.

Mutter Chura, Malai Puri Aur Chai!
UpperCrust got its taste of the menu at the haveli of SHREE RAMAN, a grand old man in Banaras of zamindari status and who is on the board of directors of the Banares Hotels Limites.

Cooking with Alcohol
Fashion Guru JAMES FERREIRA invites UpperCrust to his heritage home in Bombay’s Khotachi Wadi where he’s cooking a multi-course fusion lunch for a party.

Master Strokes
Master Chef ANTON MOSIMANN cooked his signature dishes for BEHRAM CONTRACTOR and a table full of discerning gourmets at the Taj Mahal Hotel’s Chambers.

Desserts Made Easy
For the Maharashtrian festival of Gudi Padva, Tara Marathi TV channel had a puran poli competetion at the Viva Paschim restaurant. FARZANA CONTRACTOR was one of the judges who blind-tasted the puran polis.