SMD follows historian and food critic Pushpesh Pant through the annals of Delhi’s history to discover what makes the food scene tick, and how food and politics are connected When food critic, ...

The winters used to be long and hard in Mukteshwar, a small hill station at around 8,000 feet in the Kumaon-Garhwal pahars, or hills, where I was born and grew up more than half a century ago.

Food obviously played a key role in Pushpesh Pant’s childhood. In his introduc­tion to The Indian Vegetarian Cookbook (2018), he writes that he was raised by an extended family in Mukteshwar, “a small ...

#pushpeshpant #newdelhi #food #pushpeshpant #newdelhi #food #kingstable Pushpesh Pant recounts Delhi’s fascinating food history in ‘From the King’s Table to Street Food’ Dr Pushpesh Pant shares with ...

Pant was in conversation with journalist and author Vir Sanghvi on ‘Kolkata’s Tryst with Taste’ at the Times Litfest Kolkata at Swabhumi on Sunday. Pant was in conversation with journalist and author ...

Pushpesh Pant is the author of ‘India: The Cook Book’, which was listed as New York Times Bestseller published by Phaidon (London). He is also the author of ‘The Indian Vegetarian (Phaidon)’ and ...

"The Mughals didn't come to India as emperors," says food historian Pushpesh Pant, as we talk about his latest chronicle of Indian food stories and recipes - Lazzatnama. The only indulgent imperial ...

Pushpesh Pant’s hands are full for the next two years. During the pandemic last year, the Delhi-based food historian and international relations expert was appointed as consultant curator for the ...

How would you define the cuisine of Delhi? Popular perception either brands the food of the Capital as “Punjabi" or paints it with the sweeping brush stroke of Mughal cuisine. If you were to excavate ...

He is one of the most authentic paragons of Delhi’s composite culture and language. He is known for his passionate love and commitment for the Urdu language. One of the most respected poets who ...