The many crepe avatars Monish Gujral Last Updated : 23 Mar 2012 11:18:28 AM IST Sitting by the roadside creperie in Paris at the Champs Ellyses Avenue, I was fascinated to see young, old, and gorgeous women busy eating the hot crêpes, some oozing chocolate sauce, strawberry fillings, others laced with white chocolate and almonds. Common to these women was that they were eating their crêpes passionately. While digging...

Pre Launch of the epic Book on the invention and evolution of Kababs Monsh Gujral`s third book “ Kingdoms of kababs “was pre launched at the Paris Cook Book Fair on 11th March 2012 in presence of the Deputy chief Of Mission (Indian Embassy Paris)Mrs Gaytri Kumar and a wide audience who witnessed Gujral showcasing some recipes from his forthcoming book. “Over the past few moons ,I had been on a Kabab Trail...

The lingering flavour of Sweden Monish Gujral Last Updated : 02 Dec 2011 02:15:28 PM IST On a recent trip to Sweden, I was touched by the Swedish warm hospitality and it reinforced my belief that people living in cold countries are generally warm-hearted. I also found them very sweet. Perhaps, that is the reason why Punjabis pronounce sweet dish as ‘swedish’. This was also one of the culinary expeditions to understand...

Dum Maro Dum is the title of the famous song in the popular Dev Anand movie Hare Rama Hare Krishna; it evokes the image of a bunch of hippies puffing smoke rings. In the art of cooking, however, the word dum is an important term. While dum means steam, dum pukht literally means to choke off the steam. The food is placed in a pot, usually made of clay, and dough is used to create a tight seal to prevent the steam from...

Expressbuzz Sunday, September 11, 2011 11:22 AM IST RSS | LiveCricket | Blogs Indian Express Home > LifeStyle > The drunken berries The drunken berries Monish Gujral Last Updated : 09 Sep 2011 01:40:55 PM IST I remember, as a child, dipping the black berries, the ones which grew in the garden of our house in old Delhi, in a sweet, spicy and tangy concoction and eating them to our heart’s content,...

Churn the chutney charm Monish Gujral Last Updated : 23 Jul 2011 08:26:07 AM IST Since my first samosa with the sweet and sour Tamarind chutney in my childhood, I have been addicted to the chutneys as a part of my meal. In my opinion, no meal is complete without a tangy and savoury but a little sweet chutney. Be it tomato sauce, tomato chutney, Jalepeno dip… you name it and I would have tried it somewhere and somehow....

Winter foods by Monish Gujral crisp and hazy weather, chilling temperature, chilled mornings and long nights embark the arrival of the beautiful winter season. It is this time of the year when you take out thick blankets, mufflers, shawls and woolen wear to keep yourself warm. Winter is also the time when you eat very often, but why? Body temperature drops due to the cold weather and your body has to spend more energy...