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Monday, July 29, 2002
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Love bites
A well turned out gojju or gateau sends them into ecstasy even as indifferent cooking is viewed as apostasy. SUGANDHI RAVINDRANTHAN gets a whiff of the ingredients that go into the making of foodies.
Health
So who will eat humble pie?
There's a new fad in town. It's called veganism. SUMA RAMACHANDRAN gets a taste of the pros and cons.
Lifestyle
Give us this day our daily bread
Whether it is gourmet fare from a plush kitchen or a matter of daily grind by the roadside, the life of a chef is not easy, says SHILPA SEBASTIAN ROMELES.

Chicken soup for the male soul
The greatest of male cooks are not caught in the "thought cycle" of food while the most liberated of women go to bed thinking of next morning's breakfast. BAGESHREE S. goes on the boil on the unfairness of it all.
Eating Out
Tandoori nights under a starry sky
TALK OF North Indian food, and the immediate association is a tandoor. The new wing at Hotel Rama, on Lavelle Road, boasts of an authentic frontier cuisine, complete with the distinct aroma and subtle flavour of charcoals. Hence the name ...
Cuisine
On with oondhiyos
A recent Gujarati-Marwari food fest at St. Mark's Hotel took MALA KUMAR down memory lane... to a small town in Gujarat where the bens got together to make large quantitiesofgreat oondiyo.
Land & People
Drawing that line of control
Considering that overeating is the symptom of a deeper problem, it needs to be addressed seriously. CHARUMATHI SUPRAJA checks out a support group that helps those who can't stop eating.
Miscellany

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