From spending hours at obscure railway stations to sleeping in wayside dhabas, he recommends taking the road less travelled.
The writer treats every holiday as a “hard-core study tour”, even if it means enrolling in a three-month bible study class before a trip to Israel.
And how no place is uninteresting to the interested eye.
A hint of Hanoi in Canadian food, Singaporean satay with a Japanese twist, and a Punjabi touch to Polish pierogi: these chefs have the world on their plates.
For the Carnatic music vocalist, mountains, like his art, teach him to shift boundaries. | As told to Akhila Krishnamurthy.
A journalist went to cover the War on Terror and fell for the food.
The writer grew up in Bombay, but the city took a few decades to grow on him. Photographs by Supriya Kantak.
The chef moved to London in 1993, but he still plates up Mumbai.
Always searching for new ingredients and newer techniques, chefs are natural travellers.
Her career has helped fuse her two biggest loves—food and travel.