Naintara Maya Oberoi
Porterfolio

Naintara Maya Oberoi

Freelance writer: Paris/Delhi. Formerly editor, Food and Drink, at Time Out Delhi. Reach me at naintara.maya@gmail.com.


Cornering the market

It’s hard to top the serendipity and charm of a street market. A warm Sunday before the onset of winter is a good excuse for a jaunt to one of Paris’s oldest marchés.

The Hindu Business Line Ink / October 2016

The worst-kept secret

Why a deep-fried Def Col dive bar will always have my heart.

The Hindu Business Line Ink / December 2014

Gut instinct

Learning to hack it as a fishmonger.

The Hindu Business Line Ink / November 2015

City of gins

Gin is in the throes of a worldwide resurgence. For once, I’m ahead of the trend, having hopped onto the bandwagon years ago when it turned out that my spirit animal is, in fact, an elderly moustachioed colonel.

The Hindu Business Line Ink / March 2016

Stew good to be true

Thirty hours after I had first started, the boeuf bourguignon, that sacred cow of French cuisine, a complex stew of beef and Burgundy wine, was finally ready.

The Hindu Business Line Ink / May 2014

Hungary pangs

Hungarian food isn't all goulash.

The Hindu Business Line Ink / May 2014

Taking stock at Chartier

The quest for a moveable feast in Paris doesn’t always lead to a happy outcome>

The Hindu Business Line Ink / May 2016

Summer of content

Eating well doesn’t mean eating extravagantly, and in Paris, you aren’t obliged to spend hundreds of euros to get a fabulous meal. With a recent profusion of bistros and brasseries that serve interesting, good-value food, there’s no reason to restrict you

The Hindu Business Line Ink / June 2016

Streets ahead

An Indian restaurant that offers Paris a tasty respite from swampy curries, frozen kebabs and neon halwas

The Hindu Business Line Ink / September 2015

Set in stone

The modernist legacy of architect Raj Rewal.

The Indian Quarterly / April 2014 / [Pdf , 280 KB]

We'll Always Have Paris

A bon vivant's guide to the City of Light

Outlook Traveller / April 2014 / [Pdf , 3.54 MB]

The spirit of Georgia

A Georgian meal can sometimes seem like a potluck at the United Nations with soup dumplings, shashlik, naan, the ratatouille-like ajapsandali, and mchadi, a griddled cornbread. Through everything run the flavours of coriander, tarragon and nuts.

The Hindu Business Line Ink / August 2016

Eating Turkey

Istanbul: at once sleekly European and chaotically Asian, with food drawing from all over Turkey and its neighbours.

The Hindu Business Line Ink / July 2014

Serve chilled

A Chandni Chowk expedition in 40-degree-Celsius weather.

The Hindu Business Line Ink / September 2014

A Bite of Mexico

A week spent exploring Mexico's culinary heritage, a mix of pre-Hispanic and European influences.

National Geographic Traveller India / January 2014 / [Pdf , 3.28 MB]

Shelling out

Oysters, dead or alive, are having a revival everywhere.

The Hindu Business Line Ink / December 2015

On the crêpevine

Sri Lankan restaurant Hoppers, the new star of the Soho firmament, has received rave reviews across the board.

The Hindu Business Line Ink / April 2016

A good grilling

Raclette: the one Alpine sport anyone can sink their teeth into.

The Hindu Business Line Ink / March 2014

Molto Dalmia

How Delhi's favourite chef built a culinary empire

Caravan / August 2013

Pulled pork phulka taco, anyone?

Contemporary Indian cooking can bring new life to old standbys, and an unexpected, tongue-in-cheek point of view to the table.

The Hindu Business Line Ink / August 2014

Word Made Fresh

Review of China Miéville's Embassytown

The Indian Express / August 2011

The whole hog

In Andalusia, pigging out is a present continuous verb

The Hindu Business Line Ink / January 2014

Grape expectations

Montmartre's charming Fête des Vendanges

The Hindu Business Line Ink / October 2015

Tapeador-ing in Andalusia

Tapear (verb): to meander from bar to bar (eventually, to slide from bar to bar), eating and drinking a little at each.

The Hindu Business Line Ink / February 2014

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