Marryam H Reshii has been writing about food and lifestyle for the last 35 years. She is the Times of India food critic and has worked on the Times Food Guide for Delhi for many years, besides being an independent writer on cuisine and matters gastronomic. In addition, she has written a number of books…
India’s Top 13 Street Foods As Voted By Its Most Intrepid Travellers
It all started with a plain dosa: one of those giant crisp pancakes made with fermented rice and lentil batter. It was 1998 and I was on my very first trip to India; there weren’t many places to stop and refuel on long, gruelling drives, but our driver knew the best places for a great…