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Ajit Saldanha
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Can Roman ingenuity solve Bengaluru’s water crisis?
To address its burgeoning population and strained water resources, the city would do well to revive its micro-climate, drawing inspiration from ancient engineering marvels.
14 June 2024, 19:21 IST
Can Roman ingenuity solve Bengaluru’s water crisis?
14 June 2024, 19:21 IST
The taste test
Great Britain’s three very different countries — England, Scotland and Wales — each with their rich tapestry of culture, have an influence on its culinary traditions, writes Ajit Saldanha
05 November 2022, 19:30 IST
The taste test
05 November 2022, 19:30 IST
Care for some dim sum?
Pickled, salty, saucy and all things dumplings scream Chinese food. The cuisine is popular thanks to its ingredients, technique, and diversity, writes Ajit Saldanha
03 September 2022, 19:15 IST
Care for some dim sum?
03 September 2022, 19:15 IST
Edgy veggie fare
With its old-world charm and an indisputable menu, the New Krishna Bhavan in Bengaluru offers many a civics lesson while dispensing idlis and etiquette in equal doses or dosas, as you like it, writes Ajit Saldanha
23 July 2022, 19:15 IST
Edgy veggie fare
23 July 2022, 19:15 IST
Grandma knows best!
Food that’s cooked using age-old techniques often elevates and accentuates its flavours, writes Ajit Saldanha
18 June 2022, 19:15 IST
Grandma knows best!
18 June 2022, 19:15 IST
Wot an ultimate fare!
With its earthy, spicy, tart, sour, and pungent flavours, Ethiopian food sure hits the right notes, writes Ajit Saldanha
23 April 2022, 19:15 IST
Wot an ultimate fare!
23 April 2022, 19:15 IST
Malnad magic
One of Karnataka’s best-kept secrets is the unique cuisine of Malnad, characterised by the use of fresh vegetables, rich aromatic spices, freshly ground masalas and foraged local ingredients, writes Ajit Saldanha
26 March 2022, 19:30 IST
Malnad magic
26 March 2022, 19:30 IST
When cantonment meets colonial...
A trip down memory lane gets Ajit Saldanha nostalgic about how back in the heydays, food ruled the roost over finery and service
26 February 2022, 19:30 IST
When cantonment meets colonial...
26 February 2022, 19:30 IST
Go the omakase way
The Japanese technique of total submission to the kitchen’s whim is the best way to sample their high-end food as discovering the difference between the adequate, the good and the ethereally sublime fare can be tricky, writes Ajit Saldanha
29 January 2022, 19:15 IST
Go the omakase way
29 January 2022, 19:15 IST
For a modern Indian twist to food..
A renewed respect for our noble culinary traditions, classic methods and stylish presentation skills are precisely what has put Indian food on the global culinary map, writes Ajit Saldanha
01 January 2022, 19:15 IST
For a modern Indian twist to food..
01 January 2022, 19:15 IST
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