Actress-turned-chef-turned-author Tara Deshpande Tennebaum's book on Konkani cuisine, A Sense for Spice, is a fascinating account of a family's love for food. We excerpt some recipes from the book.
An interview with actress-turned-chef-turned-author Tara Deshpande's on her book on Konkani cuisine, A sense for Spice.
An interview with actress-turned-chef-turned-author Tara Deshpande's on her book on Konkani cuisine, A sense for Spice.
An interview with actress-turned-chef-turned-author Tara Deshpande's on her book on Konkani cuisine, A sense for Spice.
'aris can be boiling hot in July. The choice of viscose over cotton was deliberate. Cotton would have crushed badly. We used viscose because it is a wood pulp fibre and lets you breathe. It is cooler than silk. We had to consider breathability because the athletes would be on a barge, in the heat, for up to five hours.'
Sudhir Mishra's Iss Raat Ki Subah Nahin is relevant even today.
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