Blog Archives

Tickled pink

This article was published on May 17, 2012 Grilled meat on pink salt. Flambé of Mexican chilli chocolate brownie and vanilla ice cream. The novelty of eating food grilled on a pink salt slab, at Vivanta by Taj in

Posted in Bangalore, Food

Now in Singapore

This appeared in Metro Plus, Bangalore, The Hindu, March 2014. Photo: Samanvay Singapore When Audrey Cunliffe missed MTR’s signature dosa in Singapore, she decided to get the iconic brand to the land of the merlion. SHILPA PAI MIZAR tastes

Posted in Bangalore, Food, Singapore, Travel

Home-grown cuisine

This appeared in The Hindu, Metro Plus April 2010. GROWING INTEREST: The Indian customer has just started getting interested in Indian and world cuisines. Photo: K Murali Kumar. Rushina Munshaw Ghildiyal wants to preserve the varied food legacy Butter

Posted in Food, Profiles

A vegetarian lifestyle

This appeared in The Hindu, July 2003. In China, there are not too many vegetarian restaurants. One reason is that spectacular economic growth has meant that more people, especially in the cities, can afford to buy meat. SHILPA PAI

Posted in China, Food, Travel

For a dash of flavour

This appeared in Metro Plus, The Hindu, Dec 2010 Shopping Spice Route with its aromatic, high quality offerings converts buying spices into a luxurious boutique experience O nce upon a time, spices meant romance. Men sailed unknown seas and

Posted in Bangalore, Food

Mizo by nature

This appeared in Metro Plus, The Hindu, June 2010. Food Experience Mizoram on a plate at the Ants Cafe I magine sitting by the window of a house on stilts, slowly sipping passion fruit juice from a bamboo tumbler,

Posted in Bangalore, Food

East or West, Punjabi is best.

This piece appeared in Metro Plus, Bangalore, The Hindu, Nov 2010. BOOK Businessman- journalist Yashbir Sharma believes Punjabi food is fit for kings Essence of the cuisine Its simplicity Y ashbir Sharma has donned many hats — businessman, journalist,

Posted in Books, Food

Model, actor, chef

This appeared in Metro Plus Bangalore, the Hindu Oct 2010. Celebrity chef Aditya Bal says food is a unifying factor Sizzling hot Aditya Bal T V food show host Aditya Bal recalls of how he stepped into the culinary

Posted in Bangalore, Food, Profiles

Chinese brew

This article appeared in The Hindu August 2004.   Tea, like rice, is a way of life in China, says SHILPA PAI MIZAR. TWENTY-four-year-old David Qiu Lu tells you he “doesn’t care” about most things. Quiz him about China’s

Posted in China, Food, Travel

Flavours of surprise

This appeared in Business Line Nov 2010. Graze at Vivanta by Taj, Bangalore, serves up Europe.. Don’t expect Executive Chef Ramasamy Selvaraju to regale you with tales of the foie gras he ate in a Parisian bistro, or the

Posted in Bangalore, Food