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Shirin Mehrotra
Articles by Shirin Mehrotra

Cask a spell: See why India, the world’s largest whisky market, is buying local

Home-grown labels, once a thing to hide away, are now brands to boast about. Single-malt makers are capitalising on climate, indigenous barley, Indian origins.

Barrels of whisky at a Piccadily distillery.
Updated on Apr 19, 2024 03:58 PM IST

6 cities. 60 menus. Secret sauces. Taboo treats: Here’s what India eats now

We scanned more than 60 menus. We found: A new bird is flying in, pricing's magic number, everyone wants local, seasonal, unusual. One word remains forbidden

We examined more than 60 menus from Delhi, Mumbai, Goa, Chennai, Bengaluru and Kolkata to see what the county is eating. (Malay Karmakar)
Updated on Mar 22, 2024 04:06 PM IST

Rich, dark, spreading fast: How did Indian chocolate get so cool?

India’s craft-chocolate makers are breaking the mould. Finer beans, textures and local flavours are winning global prizes. Your childhood treat is growing up

India’s craft-chocolate industry has some 50 brands, which largely produce small-batch bars using Indian beans. (Adobe Stock)
Updated on Aug 25, 2023 02:46 PM IST

The golden era of air travel: Air India's food service of the 1970s-80s

With the national carrier announcing an overhaul of its inflight menu, we look back at how the food in Air India flights has evolved over the decades.

Air India. (Private collection of Debasish Chakraverty/Capt DM Chakraverty)
Published on May 09, 2023 03:20 PM IST

The palate and the planet: Indian restaurants doing right by Earth

Fine dining costs the earth. It doesn’t have to exploit it too. See how four chefs are minimising waste, championing local and serving seasonal at every meal

Chefs Manu Chandra (top), (left to right) Radhika Khandelwal, Varun Totlani & Vanika Choudhary show how restaurants serve stylish, modern meals and still do right by the environment. (Samuel Rajkumar, Daniel D’Souza, Satish Bate/Hindustan Times, Anshuman Poyrekar/Hindustan Times)
Updated on Jul 24, 2023 06:52 PM IST

Grains of truth: Why India is mad over millets again

Millets are better for you and for the Earth. Five chefs help you turn the ancient food into modern meals

A mixed millet uttapam is a quick and easy way to start the day on a lighter, more sustainable note. (RAJ K RAJ)
Updated on Jul 20, 2023 02:57 PM IST

The grater divide: How did so much cheese end up smothering our street food?

It started with butter. Then came post-liberalisation’s culinary adventurers, and Instagram. As the streetside theatrics intensify, freakish golas and golgappas could be next.

A cheese-momo kulhad pizza in Ghaziabad. Melted cheese atop phuchkas  in Kolkata. A cheese-pull momo pizza in Allahabad, baked in a takeout tin-foil tray. (Photos: Youthbitz, allahabadifoodie, av.jit.bis_kolkata)
Updated on Sep 17, 2022 06:05 PM IST
ByShirin Mehrotra
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