The Magic of a Mince Pie
We had already finished off the last of the Christmas roast beef. We spent Boxing Day tidying up the port and Stilton while packing. Then, on the 27th of December,...
An Illustrated Guide to the Culture and Cuisine of India
Today begins the second month of our series of illustrated guides to the cultures and cuisines of the world. This month: India. Contributing writer Monica Bhide takes us through the ABCs...
The Snail Offensive: One Man’s Attempt to Make Escargot Trendy Again
On a visit to Vienna, I was supposed to eat a bunch of snails for lunch, so I made sure to fill up at breakfast. Given that I’m not a...
The Hope of Jemima
The nation's young hot chefs have discovered greens, fried chicken, watermelon, and swine. Homemade pickled okra appears on menus. Pork belly and cheeks, pig tails and pig ear sandwiches, fascinate...
The Intimate Language of Food
The common wisdom among people who speak a second language is that you know you’re fluent—or at least well on your way to fluency– when you begin dreaming outside your...
Food for an Elephant God
Gods have favorite foods, too. ** The monsoon is still hovering over our doorstep. Fat gray rain clouds swoop down low over the Mandovi River, almost grazing the fishing boats...
