Jahnabee Borah

2 weeks ago | htsyndication.com | Jahnabee Borah

New Delhi, May 1 -- It's that time of the year when you sit with your reporting manager inside a cabin, discuss the targets you've met and missed, and your overall performance at the workplace-all points of discussion that will help decide your salary increment for the next financial year. The thought of asking for a raise makes many employees nervous. Perhaps they do not want to come across as needy, lacking self-confidence, or maybe they simply do not know what to say.

2 weeks ago | livemint.com | Jahnabee Borah

Negotiating a higher salary starts with thinking about the why, the what and the how much. As Amit Nandkeolyar, associate professor of organisational behaviour at the Indian Institute of Management Ahmedabad (IIM-A) says, it all begins with clarity on knowing your worth, and “finding a way to intersect with your employer’s expectations. What is your focus in relation to the company’s goals?

1 month ago | livemint.com | Jahnabee Borah

In Delhi and Mumbai, areas near railway and Metro stations double as late-night food hot spots, especially since there are crowds of people through the day and night. Hawkers and eateries selling everything from dosas, parathas and biryanis to sandwiches and piping hot chai are the most popular. Also read: The sweet and sour story of tamarind served with a sherbet recipeRatnani recalls the Moolchand Parathanth Wala stall near Moolchand Metro Station in Delhi.

1 month ago | livemint.com | Jahnabee Borah

Then there's Diet for a Small Planet by Frances Moore Lappé. It campaigns for plant-based eating, largely in the American context, and is divided into book one and book two. The recipes in book two are vegetarian, not necessarily vegan. My copy is the fiftieth edition, published in 2021. There are recipes contributed by her friends and chefs from all over the world. Both these books have no pictures, and are written in a straightforward manner with clear and short recipes.

1 month ago | htsyndication.com | Jahnabee Borah

New Delhi, April 1 -- What would it be like to peek into the bookshelves of food authors? Who are their beloved writers? Which are their well-thumbed copies? Lounge spoke to two authors-Archana Pidathala and Shivesh Bhatia-who talk about old favourites and new cookbooks that reflect their diverse culinary interests.Edited excerpts:Archana PidathalaAuthor of Why Cook and Five Morsels of LoveEven before I started cooking about 13 years ago, I began collecting cookbooks. My go-to books keep changing.