Called the philosopher chef by The New Yorker, Yotam Ottolenghi needs little or no introduction. His recipes are clean, crisp and simple to put together. Just a read through of his books would make anyones mouth water and even the laziest cook would jump up and head straight to the kitchen. Inspiring, truly! He has … Continue reading
Deborah Madison‘s cookbooks are no stranger to anyone who loves food! Her books have been celebrated and awarded the greatest honors that a cookbook can receive. IACP James Beard, name it and she’s gotten it! She is also published is every prestigious magazine and newspaper and has been featured on some of the most prominent … Continue reading
An amazing recipe from Chef Suvir Saran’s fabulous cookbook American Masala, had my whole family drooling and asking for more. I know I have to go back to the store for some more Okra, to once again prepare this wonderful, tangy, and crispy okra salad with the caramelized flavor of the fried okras combined with tomatoes, red … Continue reading
From Family Recipes to U.S. Culinary Elite By Visi Tilak Photo Credit: Tate Carlson, Pictured: Mr. Iyer. When Raghavan Iyer left Mumbai for the U.S. in 1982 to study engineering and management, it’s a fair bet that he did not expect to become a cookery guru. What started with quick letters home to get recipes, became a passion … Continue reading
Indian-Origin Chefs Serving U.S. ‘Flexitarians’ By Visi R. Tilak Drawing upon the many options available in Indian cuisine, chefs in the U.S. are serving vegetarian fare in a country where 5% of the population, according to a 2012 Gallup poll, doesn’t eat meat. There’s also demand from the “flexitarian” market, or people who are mostly … Continue reading
Maneet Chauhan, a chef who I had the pleasure of interviewing for an article in the Wall Street Journal, is one talented chef and a lovely lady to talk with. She has worked hard to get where she is today, among the elite of the American culinary scene. She needs little introduction, one look at … Continue reading
The Worldly Vegetarian 