Cinnamon Club: Indian Cuisine Reinvented

Cured Trout Rillette on Wheat Crisp Rillette is a traditional French preparation very similar to a paté mainly made from cured meats. For this recipe, we have used trout, but you can use any other oily fish like salmon or mackerel. Preparation time: 2 hours | Curing time: 32 hours | Serves: 4-6 Ingredients: 2 sides…

‘I Love India’ by Anjum Anand

Introduction I believe that each of us is the sum of all our parts. I know that everything I have done and experienced in life has brought me to this place in my career and, looking back, I see how all the dots join up. In my case, these indelible markers started before I did….

Rana Safvi’s Digital Dastarkhwan

The past few days have been glorious. I illustrated some delectable recipes from the incredibly insightful and perceptive Rana Safvi. Rana, as you already know, is an author and historian with a passion for culture and heritage. She is the founder and moderator of the popular #shair platform on Twitter which is credited for reviving…

Vineet Bhatia: I Did Not Set Out To Be A Chef

I did not set out to be a chef. My first love was planes, and as a child I wanted to be a pilot and fly high above the clouds. My alarm clock was the sound of the Gulf Air DC10 flying over our flat in Bombay at 6 o’ clock every morning. My brother and I would cycle through the Juhu Aerodrome on our way to school and I would look with awe at the Cessnas and Bell helicopters stationed in their hangars, so close to me yet so distant. How I longed to fly in one of them!

Muslim Cookery- Fish: Meen Porichathu, Machchi Memoni

Machchi Memoni | Memoni Barbecued Fish Ingredients: 500 gms any round fish like seer ½ lime 1 ½ tsp salt ½ cup yogurt 4 tbsp oil Spice paste 1 small onion 4 garlic cloves 4 whole dried red chillies 1 tsp red Kashmiri chilli powder ¼ tsp turmeric powder 1 tbsp cashew nuts, coarsely crushed…