Comfortably Numb

Sheila Kumar's Storehouse

FEATURE: MAN`S WORLD INDIA/SOURDOUGH, HIM AND ME

  FOOD & DRINK He did, she did In which the writer attends a sourdough workshop and gets into covert competition with a man  Sheila Kumar  8 min read “This is the mother starter,” says Bengaluru-based Sour House’s Selvan Thandapani, who is guiding us through this Introduction to Sourdough workshop. We are five women aspiring sourdough bakers…

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FEATURE: FOOD AND THE MAN

      “Mealtimes,“ pronounces the man with the air of an oracle, “should be Sybaritic.“ I reflect that Arundhati Roy would love this gent, He Who Speaks in Capitals. I am in the august company of The Man Who Can Cook Anything, the Garden City’s Epicure Number One, henceforth to be delineated as E1….

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REVIEW: FRENCH WOMEN FOR ALL SEASONS by MIREILLE GUILIANO

Delicious excerpts: In French Women Don`t Get Fat, I introduced readers to the basic elements of joie de vivre; here,  we take up l`arte de vivre, the finer points of living life to the full.  In the twenty-first century, we can no longer expect to receive lifestyle as an inheritance; it has become a matter…

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REVIEW: SUNDAY HERALD: LOVE, LOSS AND WHAT WE ATE by PADMA LAKSHMI

                                                           A tasteful tell-all Sheila Kumar, July 17, 2016 Lead review If Padma Lakshmi’s memoir is more memory and less food, it does not matter. Warmth and…

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FEATURE: SUNDAY HERALD/THAT FOOD FRISSON

                                   That food frisson Sheila Kumar,  March 13, 2016 Humour It’s been a long time coming. Starting out as a troubled eater, when the trestle table turned, it turned with a vengeance. Suddenly I woke up to food. I…

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Bouza

PHOTO FEATURE: EATING CHINESE FOOD IN CHINA

(All photos by Sheila Kumar. All images are subject to copyright.) Bouza. They made for a great breakfast and kept one going through the day. Jianbing. A fried egg crepe with all kinds of delicious fillings, veg and non-veg. We were gorging on these in the mornings when not scarfing down bouzas.   Platter at an…

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REVIEW: THE MAN WHO ATE EVERYTHING by JEFFREY STEINGARTEN

Isn’t this snippet delicious? Venice…eating in basilicas and museums is considered disrespectful, so you must bring something along to tide you over. I recommend the roasted corn nuts sold throughout the Rialto market. These put you in the proper mood to understand why the painters Carpaccio and Bellini truly deserve the food and drink that were…

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GARLIC AND SAPPHIRES by RUTH REICHL

Garlic and Sapphires by Ruth Reichl. Arrow Books.  Finally read a book I have long heard about. It lived up to its solid reputation, every page of it. Ruth Reichl`s Garlic and Sapphires (Arrow Books) is a look back at the five years that she was arguably the woman with the last word regarding restaurants…

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FEATURE: THE HINDU SUNDAY MAGAZINE/BURGERS: BADA MAC!

Bada Mac!   Eggs as filling. Bhelpuri sauce as flavouring. Jeera powder for relish. Sheila Kumar on the evolution of the Indian burger.   I was at a mall in Indore, then the only mall in town. There was a modest food court offering all kinds of chaat, parathas , Chinese fare and, yes, burgers. What struck…

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FEATURE: THE HINDU SUNDAY MAGAZINE/ INTERVIEW WITH RASA`S DAS SREEDHARAN

FEATURES » SUNDAY MAGAZINE July 26, 2014 FACE TO FACE ‘Food is god to me’ SHEILA KUMAR                 In conversation with London-based chef, restaurateur and inveterate rice-lover, Das Sreedharan.   Das Sreedharan went to London to study accountancy, but ended up opening the Rasa chain of restaurants and making his…

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