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2 days ago | 
timesnownews.com | Shireen Jamooji
The modern form of sushi is believed to have been created by Hanaya YoheiOnce considered a rare delicacy reserved for upscale fine dining, sushi has now found its way into the everyday culinary landscape of Mumbai. The city’s evolving palate, coupled with increased global exposure and a rising interest in Japanese cuisine, has made sushi more accessible and affordable than ever before.
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3 days ago | 
timesnownews.com | Shireen Jamooji
The monsoon season brings refreshing rains but also increases vulnerability to infections and seasonal ailments. These powerful Indian spices can naturally strengthen your immune system whilst adding flavour to your meals. Rich in curcumin, turmeric offers potent anti-inflammatory and antimicrobial properties. Add it to warm milk, curries, or golden lattes to combat infections and reduce inflammation during the damp monsoon months.
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5 days ago | 
timesnownews.com | Shireen Jamooji
Simple and uncomplicated, this spot has become a legend in CPIn Delhi's Connaught Place, tucked away like a well-guarded secret behind the Scindia House building, stands a testament to the power of simplicity. Bhogal Chole Bhature Wala isn't your typical restaurant it's a 75-year-old institution that has built an empire on nothing more than authentic homestyle cooking and unwavering consistency.
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5 days ago | 
flipboard.com | Shireen Jamooji
10 hours agoIt was a balmy Thursday afternoon at the residential hostel of the BJ Medical College and the canteen was teeming with students getting lunch. The room buzzed with the sound of jokes, banter between friends, and the odd bit of academic discussion. By 13:39 local time, there were at least 35 people in …
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1 week ago | 
timesnownews.com | Shireen Jamooji
Across India, summer menus are built to nourish and coolAs the scorching Indian summer reaches its peak, kitchens across the subcontinent transform their menus to combat the relentless heat. From the tangy streets of Andhra Pradesh to the coastal breeze of Goa, each region has perfected its own arsenal of cooling, digestive dishes that not only provide respite from the temperature but also celebrate the season's unique bounty.
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1 week ago | 
timesnownews.com | Shireen Jamooji
To slurp or not to slurp, that is the question. For most kids, slurping up soupy noodles is something that would quickly earn you a whack on the head from your mother for your bad table manners, but that’s not the case around the world. In a society as refined as Japan, which seems to have more than its fair share of local etiquette, slurping noodles isn’t one of them. For many Western visitors to Japan, the first experience of dining in a local noodle shop can be quite surprising.
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2 weeks ago | 
timesnownews.com | Shireen Jamooji
This Bheja Fry was lauded by Anthony Bourdain and still remains one of Mumbai's favouritesWhen Anthony Bourdain ventured into the labyrinthine streets of Mumbai's Bohri Mohalla during Season 2 of No Reservations, he wasn't looking for the sanitised version of Indian cuisine that most tourists encounter.
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2 weeks ago | 
timesnownews.com | Shireen Jamooji
Should you be sniffing your wine cork or is it an outdated ritual? Picture this. You're at a posh restaurant, the sommelier comes over with your chosen bottle, performs the ceremonial opening with theatrical flair, and then with a flourish presents you with the cork. What happens next? Do you sniff it? Give it a cursory glance? Pop it on the table? Welcome to one of wine's most divisive debates. The humble cork has sparked more than enough heated discussions amongst wine lovers.
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2 weeks ago | 
timesnownews.com | Shireen Jamooji
Kolkata's Tiretta Bazaar is a hub of the city's Chinese cultureIn the lanes of Kolkata's Tangra district, where the aroma of sizzling woks mingles with the pungent smell of leather and spices, lies a remarkable culinary story that spans over two centuries. This is the tale of India's only true Chinese colony a community that transformed not just their own destiny but the very palate of a nation.
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2 weeks ago | 
timesnownews.com | Shireen Jamooji
Dal Fry or Dal tadka, which is your go-to order? Walk into any Indian restaurant, and you'll inevitably find yourself confronted with two seemingly similar options on the menu, Dal Fry and Dal Tadka. Both appear as golden-yellow lentil curries, both promise comfort and warmth, and both often leave diners scratching their heads over which to choose.
