Author archive for Krishna Sahai

Tomato Rasam contributed by Sobha Krishnan Ingredients  Tomatoes – 2, medium sized, chopped Rasam Powder- 11/2 Teaspoons Turmeric Ppowder...

The Indianized version of continental food can trace its origins to the settling of the Europeans in India. Over...

Kangra Valley The Kangra Valley in Himachal Pradesh, has its very own cuisine. The classic meal, called a ‘dham’,...

Contributed by Kamla Thadani Kamla Thadani is an exceptional cook and her meals are famous among her large social...

Contributed by Chef Deepak Deepak is the Head Chef of the Lagoon Club at Gurgaon. He is passionate about Indian Cuisine,...

Contributed by Anand Caterers Email: [email protected] In the business for the last 25 years, Anand Caterers, the proprietary concern...

Contributed by Bubbles Saighal Bubbles Saighal runs a successful block-printing business, Anandi . Her globe-trotting lifestyle has enabled her...

Contributed by Madhu Varma Madhu Varma grew up with the old traditional cuisine of Magadh which she has lovingly...

Contributed by Ratna Prakash Ratna Prakash, a Bengali by birth, is an enthusiastic cook who has followed her diplomat...

Contributed by Swarnalata Sahai Swarnalata Sahai, or Soni as she was known to everyone, has been acknowledged as an outstanding...