tag:blogger.com,1999:blog-241821552012-01-15T22:09:05.323-10:00Rushina Munshaw Ghildiyalrecipes, reviews, writings, rants and raves of the food kind, from Mumbai based food writer Rushina Munshaw Ghildiyal.Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.comBlogger491100tag:blogger.com,1999:blog-24182155.post-46904229074172528992011-12-15T02:37:00.001-10:002011-12-15T02:49:03.822-10:00Pratima Foi’s Dakkho (A slowly simmered Vegetable stew enriched with pulses and Legumes)
This is a recipe for the dish I took
to the Mumbai Food Bloggers Terra Madre Day Potluck celebrations on Saturday
night. Dakkho, is a stew of almost 40 ingredients. I have inherited this recipe
from my Bua (Maternal Aunt) Pratima Parikh and it is one that is close to my
heart because it has so many memories attached. My father loved this dish and
whenever my Foi visited, Dakkho would Rushinahttp://www.blogger.com/profile/16342187642205074411noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-33589722715889304252011-11-09T02:33:00.000-10:002011-11-09T02:34:13.067-10:00Light and uplifting Buttered Vegetable Soup
Chop all your vegetables into really fine dice.
I was prepping for my Beginners cooking class at Le !5 Patisserie's Central kitchen last Sunday when Pooja, the owner came in to have a chat. She was feeling a little ill with a tummy upset but was hungry so I said I would make her a quick vegetable soup since I had everything I needed ready for it. When my son was a toddler, I made it a rule Rushinahttp://www.blogger.com/profile/16342187642205074411noreply@blogger.com1tag:blogger.com,1999:blog-24182155.post-31473000675228402312011-10-18T06:59:00.000-09:002011-10-18T07:05:56.888-09:00Why don’t you… Stock up for the festive season!
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Rushinahttp://www.blogger.com/profile/16342187642205074411noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-77693298677477518932011-10-07T05:40:00.002-09:002011-10-07T05:41:21.061-09:00Asian Coleslaw
Asian coleslaw (Serves 4-6, time 20 mins)
Cabbage, has to be one of the most underestimated vegetables we have in the Indian kitchen. But as the foundation of this Asian style coleslaw it gets a delicious new leasse on life. Make ahead of time (it only gets better the next day) just add bean sprouts, onions and garnish before immediately prior to serving. Add spicy cooked prawns, chickenRushinahttp://www.blogger.com/profile/16342187642205074411noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-87218397454251018372011-09-29T04:22:00.000-09:002011-09-29T04:22:35.237-09:00Add a little Zest to your life!
I met Matt
Preston from the fabulous TV show Master Chef
Australia for lunch on his recent trip toi Mumbai and wanted
to bring him a gift. Knowing that
he loves limes and Sea Salt, I decided to create ‘A Perfect Bite’ of a Marmalade
in his honour. And in a bold move I decided to intensify
its citrus flavour by replacing the
water marmalade recipes usually call for with citrus juice. Rushinahttp://www.blogger.com/profile/16342187642205074411noreply@blogger.com3tag:blogger.com,1999:blog-24182155.post-33558402132330264042011-08-22T03:17:00.002-09:002011-08-22T03:28:04.653-09:00Shooting pictures for my book - Memorable moments
That perfect moment!
My HT Column this month was inspired by Zindagi Milegi Na Dobara. In it I said that everyone has a retirement plan, including me. But losing someone I loved last year taught me that there are no guarantees. There are no guarantees that our retirement plan will synchronize with fate’s designs for us. So in line with the thoughts of that column I want to share with you Rushinahttp://www.blogger.com/profile/16342187642205074411noreply@blogger.com1tag:blogger.com,1999:blog-24182155.post-33080079634649897032011-08-02T09:29:00.000-09:002011-08-02T09:29:58.564-09:00Photo feature of my Masterchef pilgrimage in Australia last year.Masterchef season 2 had great influence on our little family, it combined food porn, high drama, teamwork, competition, learning and served to bring our little family together in front of the TV every night. We were all hooked.The first thing Natasha would ask on waking up every morning “Aaj Masterchef aayega na ?” (Masterchef will come today no?). And if you asked her who she liked best she’d Rushinahttp://www.blogger.com/profile/16342187642205074411noreply@blogger.com2tag:blogger.com,1999:blog-24182155.post-63015654742670297962011-07-24T06:20:00.001-09:002011-07-24T06:22:13.900-09:00A brunch of mutual inspiration! Its been a while since I have had a weekend like this to slow down, cook and be at home so I was looking forward to this weekend. I had planned to cook dinner for a few friends - a slow cooked lamb in my home made Vincotto, with one of Shekhar's breads and Tiramisu for dessert. But that did not work out. (Harry Potter was more appealing to that friend!) But then brunch worked out with some dear Rushinahttp://www.blogger.com/profile/16342187642205074411noreply@blogger.com2tag:blogger.com,1999:blog-24182155.post-49631190939885160402011-07-04T04:31:00.001-09:002011-07-04T04:33:09.572-09:00A method to my madness when I entertain! (pictures shot by the lovely Jyotica Purwar AKA Curryspice of the blog Followmyrecipe!)
Wrustel my mom got back for me from Austria
Just before I went off to Dehra Dun for the Summer, I did a Mediterranean/Continental themed dinner. I like to do dinner parties around a theme, I do mean Thai, Italian, Vietnamese and Mexican and Mediterranean spreads! When I do my theme based meals I take into account a lot of things, budget, time, guest profile and food preferences and have Rushinahttp://www.blogger.com/profile/16342187642205074411noreply@blogger.com6tag:blogger.com,1999:blog-24182155.post-31478076818495961742011-06-27T03:35:00.000-09:002011-06-27T03:35:27.699-09:00Why don’t you ….. stir fry!!! (the longer version of the shorter #Twecipe AKA Twitter Recipe!)
A Colourfull stirfry!
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Pandi Curry!
“Get to Hill road and call me,” he had messaged. “And I will come and get you, you’ll never find this place alone.”
It was a dark and stormy night...
Ummm.. perhaps that’s an exaggeration. It was merely ominously cloudy when I left home. But it seemed like the very gods were unhappy with my decision that day and every setback possible was being thrown my way. And yet, I had to Rushinahttp://www.blogger.com/profile/16342187642205074411noreply@blogger.com4tag:blogger.com,1999:blog-24182155.post-80236643523793285482011-06-16T04:12:00.000-09:002011-06-16T04:12:25.397-09:00Anna Rascalla Masala, Potato Wedges and Chicken
All the spices for Rushinas Anna Rascalla Masala toasted and ready to be ground!
I am fascinated by spice blends. Every cuisine I have ever cooked has an all-important signature spice blend. Often these blends can even define the character of a cuisine (think Panch Phoron, Bottle Masala, Malvani Masalla, Chinese five spice). Living the Mumbai life as I do, juggling many roles, Spice blends Rushinahttp://www.blogger.com/profile/16342187642205074411noreply@blogger.com6tag:blogger.com,1999:blog-24182155.post-59947656535687963132011-06-06T03:11:00.001-09:002011-06-06T06:25:28.676-09:00Cinnamony 3 minute Microvawe Cake mood uplifter!What do you do when you have a bad day going to worse? Your baby does not let you sleep so you are up at 4 only to find you cannot work.because the net is not working AGAIN. ANd the day seems to just get worse and worse! You look for a positive... OR you go to the kitchen and mix up a cake in three minuts. YES I KID YOU NOT. It took me just three minutes to do this cake. There are tons of recipesRushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com5tag:blogger.com,1999:blog-24182155.post-17994606659359171402011-06-03T02:11:00.001-09:002011-06-03T02:21:54.594-09:00Chais and Fries Pakora recipes for the monsoons
Chai and Pakoras, the perfect monsoon comfort food? Image courtesy Soam Restaurant Babulnath
Yaaayyyy It rained! I was waiting to post this to celebrate the first shower of the monsoons.
Oh, I know that soon we will soon tire of the rains and crib about those days of damp when clothes don't dry, hair is damp and even the air is damp! (and redolent with the moldy smell of wildlife flourishing Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com2tag:blogger.com,1999:blog-24182155.post-60330897851809636362011-05-31T01:21:00.001-09:002011-05-31T01:28:58.327-09:00Boneless Butter Chicken AKA Murgh Makhani (Rushina's replies to a recipe request)
Boneless Butter Chicken/ Murgh makhani picture courtesy Bharat Bhirangi and Mrigan Sharma.
Akanksha Malhotra of Delhi who has attended one of my cooking workshops at Natures Basket wrote in to on Facebook "I really need your help. I am looking for authentic boneless butter chicken recipe for a family dinner. If you could please help me with it. Would be great !" I replied to Akanksha, on Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com3tag:blogger.com,1999:blog-24182155.post-42884813573024464042011-05-29T05:33:00.001-09:002011-05-29T05:37:38.189-09:00Summer Drinks
A gourmet 'gola' made with Moet at Ziya at the Oberoi.
Temperatures have skyrocketed, summer is definitely here and those winter cravings for steaming hot soup have been forgotten as on longs for a long cool cool something to cosy up to! I am writing this as I sip slowly on a glass of Litchi squash made at home by my Ma-in-law from litchis from our own tree.
And the options are endless. Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-45357207445997506302011-05-05T22:25:00.000-09:002011-05-05T22:25:01.654-09:00Ideas for cooking with your kids this Mothers Day!
So 8th May is Mother’s Day. Last year I remember I was with my mother and grandmother on Mother’s day. This time I am in Dehra Dun with my kids for the summer holidays. It is symbolic as well. We often celebrate our mother's on this day, but I am at that phase in life when Mothers day also means celebrating being a mother. So much of last year was about rediscovering my roots through cooking Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com1tag:blogger.com,1999:blog-24182155.post-45316698950391627972011-04-28T03:38:00.001-09:002011-04-28T03:47:17.856-09:00Recipes for Mangoes!
Spicy Prawns with Mango!
Mango milkshake!
I had my first Mango milkshake of the season today, and then with lots of people wanting Mango recipes, i though I would put some here. Most mango lovers maintain that the Alphonso is best enjoyed in its natural state. I used to as well. Untill I covered the Mango festival a few years ago. Honestly, I went under duress but the slew of dishes the Rushinahttp://www.blogger.com/profile/16342187642205074411noreply@blogger.com2tag:blogger.com,1999:blog-24182155.post-70801078936649608582011-01-13T19:10:00.001-10:002011-01-13T19:10:38.560-10:00Open sesame, TOI Crest, Dec 30, 2010, (Posting the unedited version as it has some interesting bits they edited out.)From salads and satay,to paneer and poached eggs,there's nothing this versatile seed doesn't spice up ...
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panose-Rushinahttp://www.blogger.com/profile/16342187642205074411noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-87643082891560634752010-10-30T22:00:00.002-09:002011-01-10T22:02:36.067-10:00In praise of coriander Times Of India Crest October 30, 2010The herb deserves to be more than just a garnish.
I cannot imagine life without coriander. I remember a time when I lived in Chandigarh for a few years. Vegetables were available seasonally and I spent the entire summer feeling deprived because I could not get even the tiniest sprig of coriander. My dals looked pallid and felt heavy without bits of coriander bursting between my teeth to release Rushinahttp://www.blogger.com/profile/16342187642205074411noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-71057876755691517302010-06-12T21:56:00.000-09:002011-01-10T21:58:04.092-10:00The heat of Naga chilli Times Of India Crest June 12, 2010
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The Naga chilli has a wonderfully fruity flavour. But to taste it, you have to survive its incendiary spice!
Ever since the Naga chilli scorched its way to world fame as the hottest chilli in the world, dethroning the selectively bred Red Savina, it has been Rushinahttp://www.blogger.com/profile/16342187642205074411noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-57874846369969795712009-03-30T02:35:00.000-09:002011-11-09T02:38:44.855-10:00Mega bites, Times of India Crest, May 1, 2010
Well-written food blogs translate into easy cooking
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If food bloggers had a deity, it would have many hands. After all they're supreme multi-taskers. Consider that most food blogs are one-man wonders driven by a solitary individual Rushinahttp://www.blogger.com/profile/16342187642205074411noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-48218055985828458272008-07-07T01:59:00.000-09:002008-07-07T02:08:03.345-09:00Pep up the papad ! Me Magazine recipe feature.Pep up the papad!Rushina Munshaw – Ghildiyal gives the ubiquitous papad a whole new menu! There is a well known known tongue twister that goes - "Kaacha papad, Paka papad" Papad is an indigenous savory food item found in most Indian homes. It is commonly sold dried in sheets just like Italian Pasta or Vietnamese rice paper. Similarly I've found that it can also substitute anything in savoury Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com2tag:blogger.com,1999:blog-24182155.post-48540196470999658192008-06-28T03:18:00.001-09:002008-06-29T03:29:35.938-09:00In search of the Perfect Pez - Times of IndiaLight-hearted and wholesomeWhether you’re sick or craving comfort food, nothing hits the spot like this Goan porridge, promises Rushina Munshaw GhildiyalThe first monsoon showers of the year brought the feeling of renewal but it has quickly washed away to a feeling of dampness! Damp clothes, damp hair, even the air seems damp… not to mention redolent with the smell of mold flourishing in sun Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com1tag:blogger.com,1999:blog-24182155.post-48493225566961884402008-06-05T03:40:00.000-09:002008-02-05T04:58:23.257-10:00Review of Knorr Make a Meal - 4D Woman june 2007Knorr Make-a-Meal has come out with a choice of 5 sauce mixes for popular Chinese dishes; Chinese Manchurian, Chinese Schezuan, Chinese Chilli, Chinese Sweet & Sour and Chinese Fried Rice. My first reaction to these was "this has Msg." something I avoid it as much as possible. However, my 5 year old thanks to the ad world had been canvassing for these for days "Mama you like Chinese food and thisRushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com1tag:blogger.com,1999:blog-24182155.post-40003154182839883802008-01-05T19:45:00.001-10:002008-01-05T19:45:57.731-10:00Brine fever - published in Timeout Mumbai 22 March 2006They occupy only a tiny area of real estate on your plate but explode with flavor on your palate. They can be blisteringly hot or fragrantly sweet or face-puckeringly sour. What would an Indian meal be without a pickle or three to round it out? With the Ides of March just past, preparations have begun across the country for the pickling season. An annual exercise that has taken place in the hot Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com1tag:blogger.com,1999:blog-24182155.post-41955555455063217072007-12-11T20:26:00.000-10:002007-12-11T20:27:45.850-10:00Eating out healthy - cover story for BTW magazineEating out healthy The one thing I cannot resist is Chinese food, apna Indian Chinese, that is. In fact the totally “paisa vasool” but absolutely unhealthy personal buffet at the Mah Jong restaurant in Khar was on the menu regularly until nutritionist Naini Setalvad, enlightened me, “an ideal restaurant meal should total upto 500 – 800 calories, but in the case of Indian Chinese, which Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-70951124434450812782007-08-02T19:37:00.000-09:002008-11-18T21:27:36.811-10:00Happiness foods - Marie Claire June 2007Did you know about Happy foods?I noticed that my body craves certain foods when I am – stressed, lonely or just feeling low. On asking around I found out I am not the only one; there is a reason my sister trips on chocolate, friends love yoghurt and I love spicy food.Mumbai based nutritionist Naini Setalvad says our bodies crave certain foods because they experience low endorphin levels due to Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-74803842643550178212007-07-19T19:18:00.000-09:002008-11-18T21:27:37.427-10:00Dig into a book!(Unedited version of recipe feature that appeared in mE magazine 15 July 2007)Have your cookbooks collected dust over the summer? What better than a rainy day to get them out again? Rushina Munshaw Ghildiyal did just that. Cooped up at home she aired out her favourite cookbooks and and cooked up her favourite recipes for me. Some Succulent Grilled chicken!Thanks to the freezer, there is usually Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com1tag:blogger.com,1999:blog-24182155.post-13570348581700220742007-07-01T03:32:00.000-09:002008-11-18T21:27:37.515-10:00Review of China House - Outlook Envy July 2007 China House, Grand HyattRushina Munshaw GhildiyalChina House the new Chinese restaurant at the Grand Hyatt, Mumbai has stuck to the tried and tested formula of Sichuan cuisine to entice the spice loving Indian taste buds, but that is all it has in common with other Chinese restaurants in India.China House is India’s first authentic – and I mean that in every sense of the word – Chinese Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-20128401964217075702007-04-30T04:42:00.000-09:002008-11-18T21:27:37.865-10:00What men cook for The Week Magazine (web special)About 20 percent of the attendees at Chef Ananda Solomon’s workshop and the Gourmet Holiday, introduced by Club Mahindra last November, were men. The Uppercrust food and wine show was no different. Were they just arm candy for their women or were they there for gastronomic gratification. They shopped for specialty ingredients, asked knowledgeable questions and looked longingly at the Le Crueset Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-18171837253664497332007-03-29T21:12:00.000-09:002011-02-03T21:21:09.578-10:00Rule of 3 - for Me Magazine 29 April 2007Remember the saying “good things come in threes?” All over the world there is a belief that 3 is a magic number. There exists a “rule of three” based on the belief that things are best remembered if presented in groups of three. Although this rule of 3 is best associated with superstition and religion, a little know fact is that it is also applied to many cuisines. A holy trinity of cuisine you Rushinahttp://www.blogger.com/profile/16342187642205074411noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-38173489635436837362007-03-16T18:47:00.000-09:002007-03-20T18:50:09.929-09:00Exploring Veggie land - published HT Cafe March 16Exploring Veggie land What do you do with a 5 year old on holiday? More specifically where do you take them if you want to avoid screens of any kind, those brightly coloured goo serving places they call fast food joints or those wallet depleting malls? Think about it between the TV and the computer children today get enough squinting time at home itself, not to mention the shenanigans theRushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com2tag:blogger.com,1999:blog-24182155.post-27633353882188627672007-02-28T18:31:00.000-10:002008-11-18T21:27:38.289-10:00Women + food = loveThis article appeared in the 28th Feb issue of HT CafeFood is an expression of love for Women. Take me for instance, my first thoughts with my morning cup of tea are of scheduling the day’s meals, my last thoughts before I sleep are of meal planning for the next day and through the day, stray thoughts will parade through my head as I go about daily activities; of those lettuce wraps that my Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-47702394910095163992007-02-22T10:45:00.000-10:002007-02-21T19:16:41.415-10:00Cuisine trail in Dehra DunThis is the unedited version of the story 'Cuisine Trail in Dehra Dun' that appeared in HT Cafe today., which I prefer to the edited version that was actually published.Breakfasts of doughy breads bought still warm from the oven - delicious even without the accompanying freshly churned butter and homemade strawberry jam…. Fruit - sweet juicy and still warm freshly picked from one’s own garden… Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com3tag:blogger.com,1999:blog-24182155.post-19863888234901214392007-02-13T02:32:00.000-10:002008-11-18T21:27:38.906-10:00Eggcentric!Rushina Munshaw-Ghildiyal beats up some eggcellent omelettes for ME, one for each day of the week! The perfect omeletteMy idea of the perfect omelette is one that is crispy gold on the bottom and moist and soft but fully cooked on top. Aim to use two eggs per person, the fresher the better. Depending on the kind of omelette you plan to make, the number of eggs required will vary. ARushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com2tag:blogger.com,1999:blog-24182155.post-78567656711272058652007-02-08T19:36:00.000-10:002007-02-19T19:46:54.743-10:00That's my world on a platterBe it an irani restaurant here, or a pasta cafe in milan, what matters is the taste that lingers. Rushina Munshaw Ghildiyal The doughy aroma of freshly baked Brun, slathered in Amul butter and washed down with steaming Irani chai on a lazy, Saturday afternoon in Mumbai. The savoury scent of basil that gets your mouth watering, just a split second before you bite into your hot plateful of Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-37320159423989922912007-02-02T19:01:00.000-10:002007-02-01T19:29:48.558-10:00Confessions of a mother HT Cafe This is the unedited version of my story as it appears in today's (2 Feb 2007) issue of HT Cafe.I used to be an honest person. Used to be…Off late it’s been another story totally… Each new day sees me conquer new lows in dishonesty! I stretch the truth, connive, plot and plan, resort to all sorts of disguises and wiggle, weasel, smuggle, sneak and lie! I remember being relieved when my son Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-1169009043921532632007-01-16T17:57:00.000-10:002007-12-11T20:30:06.715-10:00Chocolate for BTW (by the way) 2007, is being hailed as the year in which the Indian retail sector will boom. And while the world waits with bated breath for India to be “Wal mart”ed the Chocolate industry is already seeing signs of things to come. Indians are traveling more than ever and the world is becoming smaller every day. People want similar flavours and quality back home and this awareness is driving the demand Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-70492035600307352392007-01-01T21:57:00.000-10:002008-11-18T21:27:39.373-10:00Kitchen MINE! published Better Interiors January 2007Adding your personality to your kitchen doesn't require too much money or time but it does require a lot of you! I was neck deep in refurbishing my new house, arguing with my painter that I wanted a hibiscus red wall in my bedroom and poinsettia crimson just would not do when I looked at my kitchen. Newly painted, perfectly sparkling and looking like it belonged in a magazine, it still did not Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-83345821355825126222006-12-31T20:38:00.000-10:002007-12-11T20:40:27.183-10:00Mumbai on the platterA few days ago a small corner of a leading daily quietly reported the closing of China White, (to reopen as Royal China) a restaurant that opened to amazing press coverage a mere 8 months ago. Two pages down in the same paper three stalwarts of the Mumbai dining scene were seen celebrating great innings with their establishments; Gaylords turned 50, Trattoria at the president turned 25 and Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com1tag:blogger.com,1999:blog-24182155.post-1168501567766164112006-12-31T01:00:00.000-10:002007-02-28T18:47:46.312-10:00Startling ! Amuse-bouche Startling ! Amuse-bouche, a French term literally means mouth-amuser. These precursors to a meal are exactly that – bite sized, creations that combine intense taste sensations with artistry. Rushina Munshaw – Ghildiyal helps mE get started. No, Amuse-bouche does no mean starters. Yes, they precede a meal. But, unlike starters, they are presented at the table in a single serving. Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com1tag:blogger.com,1999:blog-24182155.post-69275089309175238382006-09-26T09:19:00.000-09:002007-12-11T20:30:06.717-10:00Article on Foodies day out in Melbourne as it appeared in BTW (By the Way) magazine, issue of 4th September 2006 . Foodies Day out …. in Melbourne! Melbourne is the destination for Gastronomy in Australia and ought to be a part of the itinerary of any self respecting food lover travelling down under. If you have seen the candle light and Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-1168624114845770202006-09-26T07:39:00.000-09:002007-12-11T20:30:06.717-10:00Unedited verion of article on Japanese cuisine for BTW magazineJapanese Cuisine - so misunderstood! Go to that Japanese dinner without fear because, Sushi is not raw fish, Japanese cuisine is not all Sushi and you won’t leave a Japanese restaurant starved even if you are vegetarian! Raw fish, elaborate, expensive… Japanese cuisine lives under a multitude of misconcetions. With precepts much like Indian cuisine; use of the freshest seasonal local Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com1tag:blogger.com,1999:blog-24182155.post-1159103144945961072006-09-24T04:05:00.000-09:002006-09-24T17:28:43.273-09:00A Green World - Article on Isha Anand for mE magazine 24 SeptIsha Anand is just one of the many people trying to make the world a greener place. PeacefullyOnce upon a time, there was a girl. Like most people of her ilk that do not fit a precise mould, she was labelled many things.After years of a bohemian lifestyle, she stunned everyone by opting for an interesting career. Isha Anand found her calling as a cook with Greenpeace. While the rest of the world Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-1159101396411654532006-09-24T03:28:00.000-09:002006-09-24T17:26:35.946-09:00Culinary Souviners - Jetwings international Jan - Fed 2006hat would you do if you could travel back in time? Given the option, I would like to go shopping for food!Food is an easy medium by which to explore traditions and cultures in countries we travel to, and a souvenir in the form of food or food related objects make excellent keepsakes.Culinary Souvenirs (shall we say?) make excellent keepsakes. Ornamental and serviceable at the same time they also Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-1153674884595767272006-07-23T07:46:00.000-09:002006-07-23T08:21:29.346-09:00Unedited version of Fasting Feasting - article that appeared in Savvy Cookbook Issue of August 2005Fasting Feasting (The Concept of Shravan or the Fasting month as it is observed in India)August, along with being the peak of the monsoon season will also bring with it the month of Shravana, the fifth month of the Hindu calendar that begins from Chaitra. Shravana is also the most auspicious month of the Hindu calender. On the Purnima or full moon day of this month and during the course of the Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com0tag:blogger.com,1999:blog-24182155.post-1142893036474561882006-03-20T11:56:00.000-10:002006-06-21T20:47:01.610-09:00Unedited version of Jumaelay Halo! article on Kutchi Cuisine that appeared in Savvy Cook book, May 2005Jumelay Halo! A journey into the history of an unknown community and their foodways … Food is essential for human life. However, humans view food as much more than basic sustenance. With sustenance we also apply great significance to the foodways we grew up with. India plays home to myriad religions, cultures and communities, each of them with their own foodways, One such unknown community is Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com7tag:blogger.com,1999:blog-24182155.post-1142511129448806062006-03-16T01:10:00.000-10:002007-12-11T20:30:57.306-10:00Garhwali Cuisine, Savvy Cook book, April 2005 Off the beaten path THE TRAVELLER’S FEAST Despite most hotels cooks and service staff being drawn from the hills of Uttaranchal, the cuisine of this northern state has never received much attention. But now, as it slowly transforms itself into an enchanting tourist destination, visitors are becoming curious about local flavours. Here’s the lowdown on the tastes and aromas you’re likely to Rushinahttp://www.blogger.com/profile/03410410539474649922noreply@blogger.com10