It is actually quite remarkable that EPW has survived for so long. "I see it as a journal of dissent," says Rammanohar Reddy and is thankful to the EPW community for keeping it relevant.
The Superstar turns 64 today, and his fans get a double birthday treat with Lingaa, says Saisuresh Sivaswamy.
'The main meal consisted of one soup, a salad, 2 or 3 vegetarian dishes (including at least 1 green vegetable), a variety of rice, freshly prepared Rotis or Phulkas, Dal, and yogurt.'
How did the Kwid become an Indian success story?
At a farm? At a pop-up restaurant? Or at home? Harnoor Channi Tiwary explores the new-age dining options.
While the Rafale deal seems to be the main order of business during French President Francois Hollande's visit, other aspects could help sweeten the deal, says Claude Arpi.
From nitrogen frozen bhel puri and pav bhaji fondue to duck chilli samosas and paapri pizzas, fine-dining restaurants are now adding a bit of zing to the humble street food
Sonia Gandhi's iftar was meant to be a powerful show of unity of Opposition parties to take on the Modi Sarkar, but that was not to be...
Experts tell you where to find the finest crusts with the most savoury toppings in these Indian cities
Four women chefs speak of their every day challenges and triumphs.
Here's this week's collection of wacky and funny stories from around the world.
When they're not busy trying to protect their female staff from sexual harassment by over-friendly customers, hotels have to cope with harassment of a different kind -- thievery.
Shekhar Gupta's anthology is a valuable addition to our understanding of the seeming muddle that is India... The experience of reading his columns is more like a chat with a friend in the afterglow of an enjoyable drink, but never frivolous, says Shreekant Sambrani.
Attorney David Finn said he has no idea what led to the death of Pallavi and Sumeet Dhawan, but he knew they were under tremendous stress over accusations that the mother killed their 10-year-old son, Arnav. George Joseph reports
'I want to leave behind the bank stronger and better than when I took over.'
Leading chefs from across the country share their journeys to find exotic ingredients and techniques.
Wendell Rodricks's passion for fashion has its roots in food, he reveals in this heartwarming essay.
'Even apart from the Bengal famine, there was a great deal more bloodshed and deceit than I was prepared for.' 'Almost every one of the acquisitions was won by extreme extortionate methods and what came out was that these relatively honest officers found themselves doing very dishonest things.'
Entertainment has become a huge aspect of weddings.
Vinod Kumar, Tata Communication CEO has amazing business strategies to enhance topline.
The Avengers: Age Of Ultron is one madly indulgent film says Raja Sen.
Piramals are the largest investors in the Indian real estate sector after HDFC, with investments worth $3 billion already.
Monisha Dudaney tells you how your partner will behave according to his/her star sign.
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The war of words that has broken out between Vikram Bakshi and McDonald's Corporation is the latest in the long list of ugly spats between Indian businessmen and their overseas collaborators.
Make modern meals from ancient grains.
Kaju Katli, Chum Chum, Puran Poli -- stars share their favourite Diwali recipes.
Cash-&-carry chains claim of the products they sell 85-90% is local.
Owen Brents, the unassuming winner of the sixth season of Masterchef Australia reveals how he went from being a bobcat driver to a culinary sensation
The task I had undertaken was by no stretch of imagination an easy one, says Ajay Singh.
'The darkest days of Indian democracy were (during) the Emergency when basic democratic rights were suspended. For a time it seemed as though India would move along the East Asian model -- everybody works hard, nobody asks questions, certainly not of the government.' 'There are people who say we are headed that way, but I am not persuaded by the evidence,' says Mahesh Rangarajan who recently resigned as director of the Nehru Memorial Museum and Library in New Delhi.
'I've answered all those people who are tweeting nonsense about Varnika Kundu and trying to shame her.' 'Shame her for what? For being a young girl at a party with friends? For enjoying herself?' 'I think it is ridiculous for somebody to say that she should not be out at night.' 'Why should a girl not step out at night?' 'What does that mean?' 'Does it mean that something happens to the boys at night and they change into monsters?' 'If so, then the problem lies with the boys, not with the girls.' 'Please keep your sons at home at night.' 'Why are you telling girls where to go and what to do?'
PepsiCo India's new CEO admits to being an ardent follower of the world's management gurus and they clearly mould his outlook.
'These are foods that are very common in the Indian diet... Naan, chapatti, rice...' 'Those processed carbohydrates are far worse for body weight and heart health than the fats they replaced.' 'The problem with these foods is that even if there isn't any obvious sugar in them, they turn to sugar very quickly.'
How can 'first food' meet the challenge posed by factory-made 'fast foods' which are backed by marketing money and often come with 'traditional taste' tags attached to them? The first step would be to preserve knowledge about first foods, says Dinesh C Sharma.
Chef and author Rakhee Vaswani talks about her passion for cooking, her daily struggles as a mompreneur and how she's spreading smiles through her recipes.
People on the Ladakh sector of the border with China are compelled to ponder over a heart ripping prospect of a future in China -- a country they viscerally hate for steadily usurping their land. Their swelling disillusionment and popular frustration with India is fraught with grave geo-strategic and national security implications for the country. New Delhi's morbid indifference is indeed frightening, says R N Ravi.
Maharashtra Chief Minister Prithviraj Chavan makes a gallant attempt to deflect accusations against the United Progressive Alliance's record in his freewheeling conversation with Business Standard's Aditi Phadnis over lunch.
Renowned chefs reinvent traditional age old recipes for your palate
