Category Archives: Food

Starbucks Comes To Town

By which, I mean Delhi. Bringing in its wake sharp focus back on to Connaught Place, largely neglected over the past few years due to the mall-swell across the National Capital Region. Long-time home to stalwarts such as Wengers, Keventers and Bercos, to name but a few, CP (as it will always be) was once the undisputed cynosure of the foodie world.

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Maddur Tiffanys

I can’t really say whether it was the residual flavour of a dream or not but I awoke to the thought of Maddur and smacking my lips. And no, Maddur is not a man. Nor am I in the habit of smacking my lips at drool-worthy specimen (in an obvious sort of way, that is). This sort of public display of affection is, in fact, strictly reserved for food, my favourite four letter word, and I never tire of emphasizing that enough.

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Indian Cookery

A current professional assignment is also serving in enlightening me about all things Punjabi. I have for the past many weeks been vicariously experiencing, and thus re-acquainting, with the history, culture and quirks of a place I call home. I have called time-out from exploring the story of its cuisine to share this over-the-top video I chanced upon during my …er… research.

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Kanpai to Umeshu

An all too brief meeting recently, with a dear friend returning to Japan, has left me a little richer in ‘spirit’. Along with lunch and affection, I received from her a hamper of Japanese goodies. One of those, served chilled, is what I sip while I write this post. This is a first for me, sharing an experience even as I savour it…

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Lebkuchen from Nuremburg

For some days now, since my Christmas pudding ran out, I have turned to a 14th century German tradition to accompany my regular caffeine fix. Found in my goodies closet, thanks to a gift-showering aunt (much loved, regardless!) from Nuremburg, Lebkuchen make for the perfect any-time snack. Somewhat similar to gingerbread, they have a sweet, lightly nutty taste, and their aroma is spicy, a bit like nutmeg and allspice. This Christmas treat has a soft, light texture, with a slight crunch from chopped nuts and has received world-wide acclaim as the Nurnberger Lebkuchen.

The history of the Lebkuchen begins with the Honigkuchen (Honey Cake).  Ancient Egyptians baked these cakes to place in the graves of kings as they believed honey was a gift for the gods. The Romans called their honey cakes “panus mellitus” (sweet bread), using honey to sweeten as well as glaze them. Its present day avatar took shape in Belgium before being discovered by the local monks in Nuremburg. Since the ingredients were not available locally, this tradition flourished in cities that had a significant trade temper. The Lorenzer Forest was an added advantage as the lush bloom-laden countryside provided an excellent environment for bees to go about their business.

The Lebkuchen is baked on a thin wafer called Oblaten to prevent the dough from sticking; its highest quality version, the Elisen Lebkuchen, is laden with almonds, walnuts and hazelnuts with no more than 10% flour.  Historically round or rectangular, a number of shapes, especially hearts, are found crowding busy stalls in Nuremburg’s equally famed Christmas Markets.


I couldn’t imagine a more spirited way of ringing in the New Year than an alcohol-suffused post. That it is coming a few days into the first week suggests just one thing: time-taken to …er… read through The Tulleeho! Book of Cocktails. The first book of its kind with a uniquely Indian focus, it is a store-house of information about mixology, including easy-to-follow cocktail recipes with accessible indigenous ingredients. Peppering the recipes are delightful trivia, anecdotes and facts, making this book a must-have for both the home bartending enthusiast, as well as, the most serious social drinker.

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