Imagine a game among the cuisines of the world where a cuisine wins points every time someone correctly identifies its origin. With Chinese cuisine anywhere in the reckoning, you can be sure the game would be up pretty soon. It would only have to betray the hem of a dim sum or the ankle of a flash-fried noodle, and other contenders would be out the door. In fact the pre-eminence of Chinese culinary virtuosity is not a phenomenon of only recent times. For many centuries now, it has been maintained, though naturally disputed, that noodles were brought to Italy from China by Marco Polo. Whatever ...

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With the chill showing no sign of leaving even though it’s time is almost up, I find my patience as well as my considerable supply of woollens running short. Of late, my jokes have even taken a turn for the pyrotechnical. I’ve found myself saying that I’d welcome the prospect of sharing space with a fire-breathing dragon for its toasty growls every now and then. And as luck would have it, there’s one right round the corner. In fact, by the Chinese calendar, we’re all stepping into the Year of the Dragon.

By traditional assessments, the Year of the Dragon promises to be a lucky year ...

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Combining myth and modernity

"In my search for identity and roots - an identity that is free of Western impact - I have turned to mythology. I wanted to paint on subjects that belong to me and were a direct source of inspiration."

Early in the morning with Harshringar flowers strewn on grounds, with magical change in the quality of light and with the autumnal equinox, the season evokes a festive atmosphere. From this week everywhere in Delhi and in fact, all over India, the usual performance of Ram Lila with its enactment of the Ramayana will take place ending with ...

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There’s a lot of whipping, beating, chopping going on.

Steaming, braising, oh-so-delicate sautéing, searing and roasting too.

Aromas drift around the kitchen like wandering minstrels while sauces are poured and tasted, delicate slivers of fruits, vegetables and meats glazed and basted, flavours checked and consistencies tested.

The chefs at ITC Gardenia are preparing for another evening at West View.

Meanwhile, Chef Madhu manages to steal away for a few delightful moments of ingredient-picking at a farm on the outskirts of Bengaluru.

It’s a ...

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My husband and I had a wonderful stay here. We got extra special treatment because of our 30 th wedding anniversary celebration. We got roses, a cake and - very unexpectedly - a rose pedal bath!!!. Amazing! It was really home away from home! Our experience couldn't have been any better. Thank you Ila and to Trevor. We'll always remember that special treatment. The food was outstanding! A lot of new things for us to try. We felt really welcome!We'll definitely recommend this hortel to our friends. ...

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