Satya Mohapatra

Kashmiri cuisine can be traced back to the fifteenth-century, with the invasion of India by Timur, and also the migration of 1,700 skilled woodcarvers, weavers, architects, calligraphers and…

Circa 1987. I had just submitted my MPhil dissertation and, as per the academic fulfilment, had to guide the students on a field trip to Leh and Ladakh. Our trip was through Srinagar,…

The concern regarding A2 milk came up while having an informal chat with Subho Biswas, who happens to be the GM of VITS Bhubaneswar. He had quite an interesting observation regarding A2…

There’s something mysterious — even alchemical — about the qualities that have to come together to yield the ideal croissant. It should be buttery and tender, but never mushy or overly…

This is the concluding part on the restaurant business in Bhubaneswar. Having highlighted the reasons behind failures in restaurant business in the city in the first part, we will now look…

The city is seeing a boom in the restaurant business and every one of us thinks it is a lucrative business. I have seen many restaurants closing down — Moti Mahal, Chawla Chicken, Chawlas2…

Leaves were probably one of the earliest culinary tools. It was used to store and transfer food. Using them to then cook would have been the next step for our hunter-gatherer ancestors, who…

Legends have it that Dalma was a gift from the Savaras, the non-Aryan tribe of Odisha known for their social harmony. They were the first to worship Lord Jagannath as Neela Mahadev and one…

I was born and brought up in Odisha -- the dal imprint was always yellow till I went to Delhi for my higher studies. When I ventured out for food in Green Park and Hauz Khas areas, I came…

Kitchens of the West has the cook standing at a table or counter and using a knife. But mention a kitchen in eastern India, an image will surface of a woman seated on the floor, cutting,…