Currently Browsing: Food Writing

HILSA; THE KING OF FISH

By  Debashis Das      Bengalis are well-known for their fondness of fishes, as well as, for sweets. Supported by mother river Ganges, along with other different sized water bodies and even with a little coastal area, fish of different varieties, is a round-the-year availability. In Bengal, the fish market...

Kashmiri Kahwah (Tea) Recipe

By Debashis Das Kahwah (Urdu: قہوہ‎, also transliterated qehwa, kehwa or kahwa) is a traditional green tea preparation consumed in Afghanistan, northern Pakistan, some regions of Central Asia as well as the Kashmir Valley. In Pakistan, it is made in the Khyber Pakhtunkhwa and Gilgit-Baltistan regions. It is...

Sirha 2011 Sets the Trends and The Tandem Tasters Will Cover It

As many of you are aware, Brenda and I, The Tandem Tasters, covered Sirha 2009 which included Bocuse d’Or. Our long time friend, French Master Chef, Herve Laurent, accompanied us. He had been inviting us ever since we co-authored a book with him in 2005. We first met Herve in the late 90’s when he was...

Rancho La Puerta Cook Book Honored by James Beard Foundation

Brenda and I will soon be going to Rancho LaPuerta from February 27 to March 6, to present a workshop on “How to Start Journaling and Why.” Since we also plan to write about the fitness, health and spa aspect, we were excited to hear that the James Beard Foundation has honored “Cooking with The Seasons at...