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 …
Point, Click – Cook – Chicago Tribune Feb 2005
A recent piece in the Chicago Tribune by Bill Daley, featured my work on the eGullet Culinary Institute —The institute is targeted at what eGullet …
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 …
20 reasons to fall in love with India
20 and counting
A Fiery Combination – Chicago Tribune- Jan 2005
When Indian spices team with Chinese fare, the `tangy fusion’ causes culinary sparks to fly Chicken Manchurian, Hakka noodles, American chop suey, lollipop chicken, chili …
The Curry Question — Washington Post October 2004
Ask an Indian cook how to make chicken curry. You won’t get the same answer twice. The Curry Question