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Week's Special - Fresh off the Tava

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Article of the Week

Life’s lessons as told by the Great Indian Thali

By Kalyan Karmakar     Publication: The Times of India (Times Life)   
Published date:
13th January 2019

“Don’t forget to pick a bento box for yourself before you get on the Shinkansen,” said Tokyo based food writer and friend, Yukari Sakamoto, when she heard that I was taking the train from Tokyo to Kyoto during a holiday in Japan a few months back.
Yukari’s book, Food Sake Tokyo, had turned out to be a great guide for us when we were in Tokyo, and I saw no reason to doubt her on this too.

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Traditional or regional food is a wonderful way to connect with the culture and people of a land – as it reflects a variety of influences and motivations. But more exciting is the possibility of bringing alive these food interactions and explorations through the various mediums available now.

That is why we plan to reach out to the readers of The Times of India, from across the country and the globe through Times Kitchen Tales, to bring together diverse food stories from every part of the country.

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Kalyan Says

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I first met chef Ranveer Brar when he was the executive chef at the Novotel Hotel, Mumbai, and by when he had already begun hosting popular TV food shows. He told me that he was keen to get a taste of the local food of Mumbai and we went out one evening to eat at Aaswad, the Maharashtrian restaurant in Dadar and then Snack Shack, the Parsi restaurant in Bandra.

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