1 Smoked and Shredded Duck in Dry Bamboo:
Chef Alistair Lethorn of Aal's Kitchen serves homestyle Naga food in Goa. He makes the best of both worlds. The Naga dry bamboo, usually eaten in a fermented or pickled form, with duck. The strong flavours somehow complement each other, making for an unexpected North-Eastsmoked duck combines West hit.
2 Nopal Salad.
Order it for your ex. This traditional Mexican dish uses cactus. At Mezcalita in Mumbai, the nopal salad comes in brine, making it more nutritious and easy to digest. What does cactus taste like? Earthy green, mild. And no, there are no prickly bits. Executive chef Pablo Benitez loves its mild flavours.
3 Pine pine pine:
Prateek Sadhu's Kasauli restaurant, Naar, is in the middle of a pine forest. Naturally, edible pine needles ended up on the menu. Sadhu uses them to make salt. He also ferments them in sugar to make a honey-like syrup. It's sweet and acidic. He makes a pinenut ice cream, drizzled with the salt and honey. It's served as a pastry filled with pine cream. Hence the name.
4 Turnip Rajma Gogji:
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Let's tri all the angles
BFFs falling for the same girl, kidnap twists, murders, bromances. These 10 three-way love stories play with geometry and our feelings
Should you Q up for this?
Audi's luxury SUV, the Q8, has had a refresh. But a sleeker grille and headlight tech don't make up for what's still missing
How to plan a great escape
It's getting colder. It's already hard to breathe. Why not plan a winter vacation that's a world away but not too far away?
Kababs, yes, but khandvi too
Mughlai cuisine has as many vegetarian dishes as meaty ones. A new translation of a 16th century manuscript shows how we ate, and why modern labels are pointless
I can be your hero
Gurfateh Pirzada, only afewroles old, is the green flag we didn't know we needed. He's learning from women. He wants to be more thana lover and a fighter. He's hoping we all do better. No wonder everyone's crushing on him
Meet the export experts
Khadi crop-tops in Spain, faux-leather hoodies in London, fairytale wedding gowns in the UAE. See how some desi labels are killing it on foreign shores
Why we're all feeling Blue
Coco Mellors's new novel is about grief, sisterhood, and of course, addiction and unlikeable women. How does she make it work?
This week, we're...
Changing the momo game, listening to kids, starting a new business, and supporting pro waxxers
Rohit Chawla
Photographer, artist, @RohitChawlaPhotography_
Congratulations, it's a goal
Lakeside vows, pastel palettes, bayous, backyards and boats. These celeb weddings are what modern fairytales are made of