Category Archives: Food

Miso soup: A bowl of regret to recall people

By Alvin R. Cabral

never liked miso soup — unflattering for someone who worships Japanese cuisine. Yet, here I was, in a downtown San Francisco resto, sipping away at the concoction I never got to like because I had no choice: There was no Wi-Fi, I didn’t have data and, most agonisingly, it would take 15-20 more minutes before my sashimi, katsudon and some weird deep-fried dragon roll would have the honour of being devoured by this worshipper.

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The Rooh Afza jingle takes me back to my childhood days

By Saman Haziq

Often some things trigger our subconscious mind and take us back to our childhood. Up until now, for me, it was usually a song or a particular aroma or any kind of a sensory input that would instantly trigger nostalgia. But recently, it was amid a very busy day, a news headline that brought back fond memories from my childhood.

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Why I’m not bananas over mangoes

By Disha Dadlani

I visited Mumbai in mid-March, or as most Indians call it, the start of the mango season. Beginning this time of the year, the fruit replaces the usual dessert options. It did so in my aunt’s home too. One evening, post-dinner, a plate loaded with mango slices was passed around from one family member to another. Each one of them took their share — two slices or more — and chomped it down within seconds. When the plate reached me, I took just one slice.

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Please don’t challenge me when I’m out for a meal. Please

By Purva Grover

You’re five or six, it’s hard to recall. You are confronted with a challenge: to finish the glass of milk before your mother finishes counting to 10. She doesn’t want you to gulp down the milk and choke yourself so she counts slowly and in halves (four, four-and-a-half…), allowing you enough time to finish the challenge and emerge victorious. A kind of food challenge I could relate to and one that perhaps I’d imitate with my nieces. I’d close my eyes and count to 10, of course cheating in between to decide how fast or slow I wish to count. In the end, we’ll both win.

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French chef in Bahrain plates like a famous American artist

By Karen Ann Monsy

With his shock of salt and pepper hair, Yann Bernard Lejard is unmistakable in a crowd. But then, he’s usually the one surrounded by a crowd in fine dining settings. The French executive chef at The Ritz-Carlton, Bahrain, is best known for being something of a Pollock of the restaurant world. Like the famed abstract expressionist painter, Yann too is lauded for his plating techniques that involve pouring or splashing ‘sauces’ in a style most reminiscent of Pollock’s own. Regularly invited abroad to demonstrate his skills, Yann is happy to plate his dishes with a heaping side of drama that often involves jumping, tossing and blowing techniques that make SaltBae look rather tame. It’s all about bringing high art to the table, he says — and it’s enough to make everyone whip out their phones for the show, every single time. Excerpts from an interview:

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