Pavitra Jayaraman
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Cook Out | Mustard-y fish cakes
Sun, May 04 2014. 01 20 PM

Cook Out | Mustard-y fish cakes

Surjan Singh Jolly, the executive chef at JW Marriott, Bangalore, makes a starter
Cook Out | Methi Mangodi Pulao
Sun, Apr 06 2014. 04 38 PM

Cook Out | Methi Mangodi Pulao

Aditya Fatepuria, who runs Sattvam, a Bangalore-based sattvic restaurant, makes a healthy ‘pulao’ the Rajasthani way
Cook Out | No fuss, great flavours
Sun, Mar 23 2014. 04 11 PM

Cook Out | No fuss, great flavours

Surjan Singh Jolly, the executive chef at JW Marriott Bengaluru, adds a south Indian twist to a prawn starter
Cook Out | Sardiyon ka halwa
Sun, Mar 16 2014. 07 24 PM

Cook Out | Sardiyon ka halwa

Aditya Fatepuria, chef at Sattvam, a Bangalore-based sattvic restaurant, makes a rich ‘halwa’
Aleph to review Wendy Doniger’s book ‘On Hinduism’
Tue, Mar 11 2014. 12 07 PM

Aleph to review Wendy Doniger’s book ‘On Hinduism’

Shiksha Bachao Aandolan Samiti publicizes Aleph’s response to its notice for withdrawing Doniger’s ‘On Hinduism’
Cook Out | Vegetarian chive dumplings and lobster money pouch
Sun, Mar 09 2014. 04 43 PM

Cook Out | Vegetarian chive dumplings and lobster money pouch

David Chan, the dim sum specialist at Lantern, Ritz Carlton, Bangalore demystifies the art of making dim sums with two steamed varieties
Lounge Spotlight | Underwater symbiosis
Sat, Mar 08 2014. 12 24 AM

Lounge Spotlight | Underwater symbiosis

Grow vegetables in your garden pond while breeding edible fish
Cook Out | Pan-fried bass, tamarind rice, moilee sauce
Sun, Mar 02 2014. 06 08 PM

Cook Out | Pan-fried bass, tamarind rice, moilee sauce

Anupam Banerjee, executive chef at The Ritz-Carlton, Bangalore, combines a south Indian rice dish with fish
Trend Tracker | The rise of the food blogger
Sat, Mar 01 2014. 01 34 PM

Trend Tracker | The rise of the food blogger

Talking about food has never been more lucrative than it is now
Cook Out | Prawn toast
Sun, Feb 23 2014. 04 47 PM

Cook Out | Prawn toast

David Chan, the master chef of The Lantern in Ritz-Carlton, Bangalore, makes an easy prawn appetizer

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