No Tandoor? No Problem. Chef Sudhir Seth Adapts Regional Indian Recipes to Spice Up the American Grill Sudhir Seth was 20 years old and already …
My Writings
Creative Culture – Cooking Light June 2005
"Yogurt has remained a key ingredient in Indian kitchens for 5,000 years and is used everyday by cooks as a meat tenderizer, a souring agent …
Updating Baked chicken – Washington Post May 1st 2005
Chef Vikram Garg sometimes crafts recipes in his dreams. "Yes," admits the 34-year-old executive chef at IndeBleu (which debuted in Penn Quarter in December), "the …
An expanding palate of world foods in India – International Herald Tribune
My article for the NYT on India was picked up by the International Herald Tribune —Read it here
Incredible Edibles – Departures Magazine May-June 2005
Incredible Edibles. We've tasted plenty of oddly flavored chocolate in our time—paprika, wasabi, balsamic vinegar—and the confections of DOLFIN CHOCOLAT rank as one of the …
As cash flows in, India eats out – NYT 04/20/2005
This is my first piece for the New York Times. I am delighted and honored that it ran as their cover story for the food …
Somethings Fishy in Bombay (now Mumbai) — Washington Post — 3/27/2005
As an Indian cookbook author, I frequently travel to Bombay (now Mumbai) to explore the depths of its cuisine, especially its irresistible seafood restaurants. Not …
Boffo Baked Potato – 3/13/2007 Washington Post
Baked potatoes have become a "ho-hum" choice at our house — like that trusty green salad that you start taking for granted. Knowing the tasty …
Essay: A Question of taste – Washington Post, Style Feb 2005
It is not easy deciding who gets to lick the spoon —It started out as a perfectly normal workday. A food writer by night, I …
How to host a Henna party -Washington Post – July 2004
Henna Party —I spent my childhood summers in a part of India where 110 degrees Fahrenheit is a cool day. So I rejoice when the …