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Business News > Mint Authors > Our Daily Bread | Samar Halarnkar

Our Daily Bread | Samar Halarnkar

ARTICLES BY OUR DAILY BREAD | SAMAR HALARNKAR

Bird basics: Emu meat is dense and gamey. Photo: Samar Halarnkar

There’s an emu in my kitchen

4 min read . 08 Sept 2012

Name calling: The brinjal’s many avatars. Satish Kaushik/Mint

The apple of love, madness and peace

5 min read . 24 Aug 2012

Down to basics: The ingredients of the best chutney are staples such as these, ubiquitous in Indian kitchens. Photo: Manoj Patil/Mint

The great Indian chutney riddle

4 min read . 27 Jul 2012

Quick fix: Serve bork (or pork) atop tzatziki sauce. Photo: Samar Halarnkar

The power of minimalism

3 min read . 18 May 2012

Flavours of a season: The heat should not stop you from cooking. Get into your kitchen, triumph over the warm winds and create an archive of life. Photo by Thinkstock

Eternal sunshine of my mind

3 min read . 06 Apr 2012

Jayachandran/Mint

Rosemary and the baby

5 min read . 09 Mar 2012

Produce heaven: The Berkeley Bowl supermarket in California, US, stocks everything from 10 types of garlic to ‘pesticide-free heirloom tomatoes’. Photo by Jeff Lockard.

Following the signs in Berkeley

6 min read . 10 Feb 2012

Mix and match: Drumstick, brinjal and ridge gourd can make for a delicious, with a coconut-yogurt base. Photo Courtesy Mysignaturedishes.blogspot.com

Farewell to ‘paneer’, an ode to ‘avial’

5 min read . 14 Jul 2011

Mix and match: Drumstick, brinjal and ridge gourd can make for a delicious, with a coconut-yogurt base. Photo Courtesy Mysignaturedishes.blogspot.com

Farewell to ‘paneer’, an ode to ‘avial’

5 min read . 14 Jul 2011

Far from the Mekong: (clockwise from , left) Steaming is a good way to cook a light fish like basa; steamed basa flavoured with sesame and mustard, soy and galangal, and chilli and turmeric.

The strange, delicious tale of the basa

5 min read . 02 Jul 2011

Pot luck: Follow instructions carefully when cooking black, brown or red rice, as these tend to be tricky. Samar Halarnkar

The joys of one-pot meals

5 min read . 18 Jun 2011

Pot luck: Follow instructions carefully when cooking black, brown or red rice, as these tend to be tricky. Samar Halarnkar

The joys of one-pot meals

5 min read . 16 Jun 2011

Garden fresh: (left) Assorted vegetables on a bed of couscous; and steamed vegetables in coconut-based curry. Photographs by Samar Halarnkar

The last refuge of scoundrels

5 min read . 19 May 2011

Top notch: With some imaginative use of the leftovers in your refrigerator, you can make your own gourmet pizzas. Photo : Samar Halarnkar

Rebirth of the home pizza

3 min read . 07 Apr 2011

Top notch: With some imaginative use of the leftovers in your refrigerator, you can make your own gourmet pizzas. Photo : Samar Halarnkar

Rebirth of the home pizza

3 min read . 07 Apr 2011

The ide(a)s of summer

4 min read . 17 Mar 2011

Holdout: In urban India, Bheja fry is served only in old-fashioned diners in frozen-in-time neighbourhoods such as Nizamuddin Basti. Javeed Shah/Mint

Brain food

4 min read . 03 Mar 2011

Keep it simple: Some creative licence with an old recipe yields the highly satisfying fish with bourbon and saunf ; and (right) the mint and yogurt dip. Convert a bleary Sunday morning into a bright,

Blundering towards brunch

4 min read . 17 Feb 2011

Keep it simple: Some creative licence with an old recipe yields the highly satisfying fish with bourbon and saunf ; and (right) the mint and yogurt dip. Convert a bleary Sunday morning into a bright,

Blundering towards brunch

4 min read . 17 Feb 2011

Stirring memories: (top) There are many Hindu cuisines that use pork extensively; and the author’s recipe of a pork pickle is an adaptation of a Coorgi recipe. Photographs by Samar Halarnkar

Nirvana under the rain tree

4 min read . 20 Jan 2011