SHSamar Halarnkar

1. Article · Sep 13, 2026 · Samar Halarnkar

   Samar Halarnkar: Bombay duck tales from my mum's kitchen | Mint (opens the original)

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   Delicacies lend themselves to great stories. In Japan, they prize fugu, the poisonous puffer fish, from which specially trained chefs must cut away organs imbued with a potent neurotoxin. In Italy and France, they seek the truffle, the black mushroom sniffed out underground by dogs (and traditionally, pigs). My favourite story comes from Iceland, where hákarl, fermented Greenland shark, is never eaten fresh because of its high concentrations of urea and other toxins. It is cut into pieces, burie

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2. Article · Aug 8, 2026 · Samar Halarnkar

   Samar Halarnkar: Steamed chicken and a new life to leftovers | Mint (opens the original)

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   This is a Mint Premium article gifted to you.Subscribe to enjoy similar stories. For as long as I can remember, I’ve cooked food that eliminates the need to, well, cook. When I was single, my standard serving, for instance, was 1.5kg of keema for myself—spread out over the week and eaten for every meal until it was finished. When I lived in the US for two years, I ate this keema (or roast chicken or mutton curry) with store-bought tortillas. In India, I made rice, or there was always someone who

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