What the Fork: Amid Soaring Tomato Prices, Is Ketchup the Saviour?… In the last week or so, the prices of the most commonly used fruit in Indian cooking… Read More...
What the Fork: ‘I Hate Mixing Gravies with Biryani’: Kunal Vijayakar… From the war kitchens of the Marathas came the now famous ‘Donne Biryani’, which was… Read More...
What the Fork: Rain, Bhajiyas, Cutting Chai – A Perfect Monsoon for… It was like waiting for Godot. We, for the last few months sat, discussed,… Read More...
What the Fork: Brun Pav to Sourdough, Kunal Vijayakar Explores the… Nothing, absolutely nothing beats the comfort of freshly baked white bread. Whether… Read More...
What the Fork: Forget About Alphonso, Pairi! Let’s Explore Other… “Now buy Alphonso mangoes on EMI”. I saw this headline in an article in some… Read More...
What the Fork: ‘Want My Malvani Food to Taste Like Home’ | Kunal… To most people, Lalbaug in Mumbai is famous for only two reasons. First, for the… Read More...
What the Fork: Kulchas, Tandoor — the Mughal Influence on… As a canonical foodie, a pilgrimage to Amritsar is a must, and I have done it… Read More...
What the Fork: Kachumber, Koshimbir – Kunal Vijayakar Shares His… The year isn’t even half over, and most parts of the country, particularly Mumbai,… Read More...
What the Fork: Aubergine, Roast Lamb, Kunal Vijayakar Describes King… For some old loyalists from the Parsee community, who may share a fine fascination… Read More...
What the Fork | Bread and Sandwiches Are My Kryptonite, Writes Kunal… I have been avoiding eating bread for nearly two years now. Having gained boundless… Read More...