In culinary school in New York City, chef Henri Viain, my Basque instructor, would watch me sneak extra pinches of cayenne into my choux batter while prepping gougères and say, "Roshni, you are going to kill me." Anytime there was a blind spice tasting in class, I was made to go last because as the Indian kid in the room, I would recognise each one right away and ruin the fun.
That was 2010. In the 15 years since, as Indian food has garnered more acceptance and delight around the globe, with desi chefs like Chintan Pandya, Sameer Taneja and Saurabh Udinia opening award-winning restaurants in major cities across the planet, diners everywhere are embracing the Scoville Heat Units (SHU) we bring to the table. A tolerance for spice has become a celebrated achievement, a test of bravado. One that Ryan Reynolds and Hugh Jackman remarkably failed when they teared up while eating chicken wings doused in sauces on the YouTube show Hot Ones. The actors appeared on the show to promote Deadpool & Wolverine (2024), the highest-grossing R-rated movie of all time based on two unkillable superheroesinvincible to everything, but eventually slayed by the Da' Bomb Beyond Insanity Hot Sauce.
Go to a restaurant that takes its food seriously and you'll likely be plied with intense dabs of complimentary dips to showcase major kitchen skills. In recent months, I have discovered a Byadgi chilli jam at Mumbai's newly opened Kerala Quarters, a gongura relish at Burma Burma, a Mathania chilli crisp at Chard in Delhi and a long-pepper butter at Hosa in Goa. If I'm crying, these are only happy tears.
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Denne historien er fra January - February 2025-utgaven av VOGUE India.
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A
Anupama Parameswaran knows the cost of being seen, of being a young woman in a world that's always watching. Beyond the beauty, the glamour and her young 28 years, she speaks five languages more than enough words to tell her story. The actor opens up to AKSHAYA PILLAI on the quiet details of a loud life.
ALL POWERED UP
For a long time, South Asians limited themselves to careers in tech and finance in order to make a mark away from Indian soil. Now, they are not only taking over the creative scene but also finding new ways to proudly display the identity they once felt compelled to conceal
THE PROMISED LAND
Generations of rural women have been refused a well-deserved seat at the decision-making table. Now, through upskilling and technological know-how, their daughters are taking their place at its head.
HOT!
A penchant for spice is no longer just a personal preference; it's a badge of honour, the mark of a wild, sexy, untameable spirit. It's why any Indian establishment worth its salt now takes pride in its proprietary condiments-big, bold, blazing ones that could only come from its kitchen.
DOWN TO EARTH
While grand gestures might make for good cinema, Bhumi Pednekar's real life is about making small, deliberate everyday choices for the planet
Ms. Brightside
A loved one's dementia diagnosis can feel like the person you know is lost forever. When the progressive disease came to claim their amma, two sisters found a silver lining in her changing behaviour.
A gift in time
Why do we assign some personal milestones more value than others? Perennial bridesmaid DIVYA BALAKRISHNAN demands that we reassess the definition of a 'big day'
MOUNTAIN SPIRIT
A growing cohort of Kashmiri creatives are forging new relationships with the valley by reviving lost art forms, making art out of their bodies and applying ingenious solutions to everyday items.
Didn't do it for the 'gram
Am I marrying for love or for social media? When she found herself spiralling before the big day, SHRADHA SHAHANI had to ask herself the hard question
LA DOLCE VITA
From a Sicily-inspired haldi to walking down the aisle twice for the Muslim and Sikh ceremonies, Malia Taqbeem and Abhay Dhaliwal's Italian wedding was the perfect missing piece to complete their serendipitous love story
