Almost everyone you speak to will tell you that the London of today is not the same as the London of ten years ago. What that ...

But regardless of which hot sauce you use, the chilli trend is here to stay. And ironically enough the impetus to add more ...

The Dalai Lama has moved part of the way towards achieving that goal. There is a democratically elected government in exile ...

If you have been to a fancy Western restaurant or even to one serving that kind of food in India, you will have noticed that the food comes out from the kitchen already plated. The main component of ...

So, has Bangkok, which most of us know well and regard a reasonably priced holiday destination that is not too far away, suddenly become much more: The food and hospitality capital of the world? It ...

Are you a gastro-tourist? It’s not a term I use very much but maybe I should! It was The New York Times that got me thinking. Reporting on the announcement of the list of the World’s 50 Best ...

A fair number of India’s great chefs flew in to attend it and I think all of them had the same thought as me: it is a shame that the advances of El Bulli and Disfrutar have come to be represented by ...

But my food memories of Bangalore go back to an earlier era – the beginning of the 1980s – when the fancy restaurants did not exist, when the Ashoka was the best hotel in town and when Bangalore was a ...

I have held off writing about the Air India crash for several reasons. Partly it was that I was saddened, shocked and so depressed by the tragedy that it was hard to string two sentences together let ...

At the end of our meal, Saket walked in, saw me and complained that I had not told him I was coming. I responded that the whole point of sneaking in was for no one to expect me and that, in any case, ...

Is the cult of the anonymous restaurant critic dead? I think it probably is. What read like a death notice appeared this week in The New York Times. Foodies will know that the Times has long prided ...