Zelda Pande dreams about food all the time. Recipe collecting is a passion for her, so is planning her week's menu. She cooks to relax. And to feed people. She welcomes comments, suggestions and is happy to offer cooking tips. You can e-mail the author at zelda.pande@rediffmail.com
Getting hold of a recipe requires a skill even James Bond cannot master.
If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
Bangkok is a fast, 24-hour megapolis, full of joie de vivre and buoyance that you will be instantly smitten, like I was.
It took years and years to bump into a green banana and learn how to eat it.
Grill these drippy avocado sandwiches, stuffed with cheese and mayo a la San Francisco.
Arm yourself with these two salads this summer.
Cook up one of the most elegant desserts of France at home -- it's a cinch to make.
Taking in wonderful new sights and places is also an opportunity to sample new food, which is what makes travel doubly memorable.
A Bombay shaadi with singing, dancing, prayers and great food!
A stunning book on the Kumbh. And a recipe.
Two types of cabbage give this Chinese rice its crunchy but excellent flavour.
Over the years, with some amount of experimenting, I have learnt exactly what freezes well and what does not.
Gajjar halwa made from this dark variety of carrots is slightly more earthy-tasting than standard GH.
Edamame + truffle oil + basmati rice = an exquisite combo.
Corn rotis fried in ghee with white butter-topped mustard greens has a firm place in culinary heaven.
Barnes School, Devlali, is famous for its dal. But everything tastes good in the hill station air and vintage locale.
