Sly Granny moves into Delhi's Khan Market
The menu has a European focus, with on-trend touches of pickling and poaching, though it isn’t shy of taking detours to a fish moilee or chicken enchilada.
Conde Nast Traveller India / August 2018
Freelance writer: Paris/Delhi. Formerly editor, Food and Drink, at Time Out Delhi. Reach me at naintara.maya@gmail.com.
The menu has a European focus, with on-trend touches of pickling and poaching, though it isn’t shy of taking detours to a fish moilee or chicken enchilada.
Conde Nast Traveller India / August 2018
A week exploring Bangkok’s culinary landscape — from Michelin-starred restaurants to pop-up stalls — goes by in a flash.
The Hindu Business Line Ink / August 2018
Craft beer has come to a head in France, bringing forth a barrel’s worth of artisan ales, craft breweries, bottle shops, tastings and even a Paris Beer Week.
The Hindu Business Line Ink / August 2018
Gluten-free food is on the rise in Paris, a city synonymous with all things baked.
The Hindu Business Line Ink / July 2018
Couscous, fluffy, steamed mounds of semolina topped with hunks of vegetables and meat, usually accompanied by a thin but flavourful broth and a bowl of harissa, is ubiquitous all over France.
The Hindu Business Line Ink / October 2017
Ideas of good and bad service depend on cultural expectations.
The Hindu Business Line Ink / November 2017
The simultaneous invasion of Nespresso machines and a wave of cafés serving artisanal hipster coffee has Parisians sitting up
The Hindu Business Line Ink / March 2017
France’s unfamiliarity with Indian cuisine reflects in the selection of titles at an otherwise well-stocked Paris librairie.
The Hindu Business Line Ink / December 2016
For an Ottolenghi fan, finally making it to the British-Israeli chef's restaurant didn't disappoint.
The Hindu Business Line Ink / June 2018
Paris’s biggest Asian supermarket has it all: noodles and mushrooms, herbs and oils, samosas and shark steaks.
The Hindu Business Line Ink / July 2017
Learning to hack it as a fishmonger.
The Hindu Business Line Ink / November 2015
Natural wines are the talk of the town in Paris, but for various reasons: some people are irked by the cloud of hipster words around the term ‘natural wine’, others delighted by the prospect of another ‘clean eating’-style fad.
The Hindu Business Line Ink / June 2017
It’s hard to top the serendipity and charm of a street market. A warm Sunday before the onset of winter is a good excuse for a jaunt to one of Paris’s oldest marchés.
The Hindu Business Line Ink / October 2016
Gin is in the throes of a worldwide resurgence. For once, I’m ahead of the trend, having hopped onto the bandwagon years ago when it turned out that my spirit animal is, in fact, an elderly moustachioed colonel.
The Hindu Business Line Ink / March 2016
Cooking competitions on TV are deliberately designed as nightmares — a far cry from restaurant kitchens where careful, organised crews work in harmony.
The Hindu Business Line Ink / March 2018
The imperial city’s food is surprisingly rustic: chickpeas, fava beans, chicory, artichokes, pecorino. Market stalls brimmed with peas, leeks, lemons, strawberries, asparagus and radicchio.
The Hindu Business Line Ink / April 2017
Hungarian food isn't all goulash.
The Hindu Business Line Ink / May 2014
The heart of Christmas for most French people is the réveillon, the long, languorous, alcohol-fuelled Christmas Eve dinner.
The Hindu Business Line Ink / December 2017
For a nation that has produced so many explorers and navigators, Portugal’s food reflects its proud seafaring past.
The Hindu Business Line Ink / November 2016
The mighty little fruit is having a second coming of sorts, as sauces.
The Hindu Business Line Ink / September 2018
The quest for a moveable feast in Paris doesn’t always lead to a happy outcome>
The Hindu Business Line Ink / May 2016
Eating well doesn’t mean eating extravagantly, and in Paris, you aren’t obliged to spend hundreds of euros to get a fabulous meal. With a recent profusion of bistros and brasseries that serve interesting, good-value food, there’s no reason to restrict you
The Hindu Business Line Ink / June 2016
Choosing between the 400 varieties of French cheese is not a task for the faint of heart — or nose.
The Hindu Business Line Ink / February 2017
An Indian restaurant that offers Paris a tasty respite from swampy curries, frozen kebabs and neon halwas
The Hindu Business Line Ink / September 2015
The modernist legacy of architect Raj Rewal.
The Indian Quarterly / April 2014 / [Pdf , 280 KB]
A Georgian meal can sometimes seem like a potluck at the United Nations with soup dumplings, shashlik, naan, the ratatouille-like ajapsandali, and mchadi, a griddled cornbread. Through everything run the flavours of coriander, tarragon and nuts.
The Hindu Business Line Ink / August 2016
Istanbul: at once sleekly European and chaotically Asian, with food drawing from all over Turkey and its neighbours.
The Hindu Business Line Ink / July 2014
A bon vivant's guide to the City of Light
Outlook Traveller / April 2014 / [Pdf , 3.54 MB]
A week spent exploring Mexico's culinary heritage, a mix of pre-Hispanic and European influences.
National Geographic Traveller India / January 2014 / [Pdf , 3.28 MB]
Excerpted from an essay written for Chillies and Porridge: Writing Food, edited by Mita Kapur, HarperCollins India.
Scroll / October 2015
Why a deep-fried Def Col dive bar will always have my heart.
The Hindu Business Line Ink / December 2014
A Chandni Chowk expedition in 40-degree-Celsius weather.
The Hindu Business Line Ink / September 2014
Oysters, dead or alive, are having a revival everywhere.
The Hindu Business Line Ink / December 2015
How Delhi's favourite chef built a culinary empire
Caravan / August 2013
Sri Lankan restaurant Hoppers, the new star of the Soho firmament, has received rave reviews across the board.
The Hindu Business Line Ink / April 2016
Thirty hours after I had first started, the boeuf bourguignon, that sacred cow of French cuisine, a complex stew of beef and Burgundy wine, was finally ready.
The Hindu Business Line Ink / May 2014
Raclette: the one Alpine sport anyone can sink their teeth into.
The Hindu Business Line Ink / March 2014
Contemporary Indian cooking can bring new life to old standbys, and an unexpected, tongue-in-cheek point of view to the table.
The Hindu Business Line Ink / August 2014
Review of China Miéville's Embassytown
The Indian Express / August 2011
In Andalusia, pigging out is a present continuous verb
The Hindu Business Line Ink / January 2014
Montmartre's charming Fête des Vendanges
The Hindu Business Line Ink / October 2015
Tapear (verb): to meander from bar to bar (eventually, to slide from bar to bar), eating and drinking a little at each.
The Hindu Business Line Ink / February 2014
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