Indian food writer adds spice to Western palates
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UBUD, Indonesia  - At one time, only Indians swore by her cookbooks.
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Looking at the Indian platter at the  58th Berlinale International Film Festival.
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The editors of "The Gourmet Cookbook" want the publication to enter the canon of cookbooks that are not only bought but also used.
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Reader Kaushik Bhattacharya sends us pictures.
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Reader Vinod Kumar was bowled over by the megastar's down to earth personality.
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Gods, gurus and eccentric relatives compete for primacy in Kirin Narayanâs enchanting memoir of her childhood in Bombay (present-day Mumbai).
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Actress Elizabeth Hurley is feeding her wedding guests obscure regional Indian cuisine adapted to the scarcity of the desert and rarely found in curry houses in the West.
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A rising player in the organic foods industry.
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No more Bukhara or Bombay Club for Bill Clinton. Or at least, no more butter chicken and badam halwa for him at these favoured Indian restaurants in New Delhi and Washington.
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Tacos, pizza, and the colonel's secret recipe tantalize taste buds in China.
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Indian and Western artistes collaborate with each other.
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Writer-director Manish Acharya has recently shifted base from the US to Mumbai and feels far more at home here - except when strangers walk up to him and wonder why he has misspelled the leonine word in the title of his first movie "Loins of Punjab Presents".
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Life & style: The highlights of our culinary year, plus heroes, villains, cookbooks and cats
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Life & style: Robin O'Sullivan talks to food writers and producers to find out how we learned to love local food
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WALNUT CREEK, Calif. _ One summer night in the early 1980s, Alice Waters, the iconic founder of Chez Panisse, asked her head chef to prepare anchovies just trawled from Monterey Bay, Calif.
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The fragrant smell of onions and coriander wafting from the bubbling pot of beans on my kitchen stove conjures up the memory of my mother, a Southerner who would have recognized and appreciated many of the humble dishes I am cooking for my study of how and what Cubans eat.
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Crew members aboard the International Space Station can look forward to dining on exotic cuisine prepared by chef Alain Ducasse. By Jason Daley from Wired magazine.