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The Tiranga of India

Posted by: The Gastronaut on Friday August 11, 2017

As an Indian, there is an innate sense of pride when you see the tricolour hoisted. A symbol of national pride, each aspect of the flag has its own significance. Saffron on the top band indicates the strength and courage of the country, the white band in the middle indicates peace and truth, while the green band at the bottom is a reflection of the land’s fertility, growth and auspiciousness.

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To Your Heart through Kolkata and Goa!

Posted by: The Gastronaut on Friday January 15, 2016

The saying goes like this: ‘Way to a man's heart is through his stomach’. But, I think this can’t just be about a man! After all given a chance who won’t be feasting on his/her choicest of foods on the table? So here is a gastro-trip for you through Kolkata and Goa.

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Fondue: Have a Good Mood!

Posted by: The Hummer on Wednesday January 6, 2016

Considered a classic Swiss recipe, Cheese fondue is the one the Swiss swear by. In fact it is considered as a symbol of Swiss unity. But do you know this national dish of Switzerland is also an Italian and French dish that has its fan following across the world. Swiss Cheese Union had a measure role in promoting it as the national dish back in the 1930s, and was instrumental in popularising it in North America.

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When Chefs Celebrate their Talent 

Posted by: The Hummer on Monday October 19, 2015

It isn’t often that the titans of Delhi’s culinary world come together for a giant celebration. And when they do, you can bet the last sip of your snobbiest wine that it’s going to be one in which you get to do all the celebrating.

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Midsummer Musings

Posted by: The Hummer on Monday June 15, 2015

Manning up midsummer, I’ve come to realise, is a matter of reconciling the adventuring and tender sides of ourselves. For June is invariably the month we travel and June is also Father’s Day.

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Nine Days and Nights of Fasting and Feasting

Posted by: The Gastronaut on Saturday September 20, 2014

It’s that time of the year again. Vijayadashami also known as Dussehra, is the nine-day long festival that celebrates the triumph of victory over evil. It is a precursor to the next big festival Diwali which is celebrated twenty days later to welcome the Goddess of light and wealth. Dussehra calls on the strength of the Mother Goddess to provide renewed vigour to the soil at the beginning of the Indian harvest season. Interestingly, this Indian festival is said to correspond to a nine-day Taoist Festival of the Nine Emperor Gods which begins on the eve of the ninth lunar month of the Chinese calendar. According to Taoism, the Nine Emperor Gods are high-ranking Star Lords who preside over the movement of planets and coordinate mortal life and death issues

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BUKHARA REACHES A MILESTONE & YOU’RE INVITED

Posted by: The Hummer on Thursday July 31, 2014

THE STONE WALLS, THE STRIPED CUSHIONS, the anticipation, the satisfaction. Nothing’s changed in 35 years. The formula remains the same.

Iconic institutions all begin the same way – with conviction, dedication and an ace team. Bukhara started out with a vision for restoring and recreating a legendary tradition, to become arguably one of the finest Indian restaurants in the capital and the country. With classics that have remained unchanged since 1978, it is today the last word on the authentic flavours of the NorthWest Frontier, and no other camp comes close. A natural choice for those who are legends in their own right. Even so, you only have to try out the Sikandri Raan to make your own declaration.

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Stars, Stripes & Wagonloads of Treats

Posted by: The Hummer on Wednesday July 2, 2014

There’s no kitchen like a travelling kitchen. The most iconic of them wore a winsome bonnet.
Some of us will remember the chuckwagon from our favorite cowboy flick or prairie novel. Bonneted wagons were used by cattle herders, frontiersmen and their families who had to travel endless tracts with all their earthly possessions in tow.

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A Celebrity Chef Conducts a Czech Rhapsody in New Delhi

Posted by: The Hummer on Monday April 21, 2014

THERE WAS A TIME in college when I fancied all it took to be Bohemian was to heave into a pair of fitting bellbottoms and strap on a bandana. Today, I know better. Bohemia is a major region in the Czech Republic, so the real Bohemian can only be someone with an allegiance to the place, or at least the country. Nothing could be easier. Czech cuisine is a brazen invitation to forget about niggling concerns relating to fitting into either your jeans or a clique.

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In Light of India and Mexico

Posted by: The Gastronaut on Wednesday March 19, 2014

THE  SIMILARITIES BETWEEN THE CUISINE OF INDIA AND MEXICO, struck Octavio Paz  straightaway. To us, surfing the world from our armchairs in India,  we can think  of Mexico as something distant and exotic. The home of the Aztecs and Frida  Kahlo. We probably have a Mexican artefact or two in our own  homes. If we were  hosting a Mexican visitor, we probably wouldn't forget to bring them round to  our sparkling liquor cabinet and point out the clear towers of Mexican  tequila standing on  the ready without the mythical worms. Meanwhile, the elephant in the room, the  most obvious historic and living connections, will have been overlooked.

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