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.


Sly Granny moves into Delhi's Khan Market

The menu has a European focus, with on-trend touches of pickling and poaching, though it isn’t shy of taking detours to a fish moilee or chicken enchilada.

Conde Nast Traveller India / August 2018

Food wok like no other

A week exploring Bangkok’s culinary landscape — from Michelin-starred restaurants to pop-up stalls — goes by in a flash.

The Hindu Business Line Ink / August 2018

Change is brewing

Craft beer has come to a head in France, bringing forth a barrel’s worth of artisan ales, craft breweries, bottle shops, tastings and even a Paris Beer Week.

The Hindu Business Line Ink / August 2018

Saying it with flour

Gluten-free food is on the rise in Paris, a city synonymous with all things baked.

The Hindu Business Line Ink / July 2018

Grain power

Couscous, fluffy, steamed mounds of semolina topped with hunks of vegetables and meat, usually accompanied by a thin but flavourful broth and a bowl of harissa, is ubiquitous all over France.

The Hindu Business Line Ink / October 2017

In defence of the serveur

Ideas of good and bad service depend on cultural expectations.

The Hindu Business Line Ink / November 2017

Shifting ground

The simultaneous invasion of Nespresso machines and a wave of cafés serving artisanal hipster coffee has Parisians sitting up

The Hindu Business Line Ink / March 2017

By the cookbook

France’s unfamiliarity with Indian cuisine reflects in the selection of titles at an otherwise well-stocked Paris librairie.

The Hindu Business Line Ink / December 2016

Lunch at Yotam's

For an Ottolenghi fan, finally making it to the British-Israeli chef's restaurant didn't disappoint.

The Hindu Business Line Ink / June 2018

Treasure aisles

Paris’s biggest Asian supermarket has it all: noodles and mushrooms, herbs and oils, samosas and shark steaks.

The Hindu Business Line Ink / July 2017

Gut instinct

Learning to hack it as a fishmonger.

The Hindu Business Line Ink / November 2015

Heard it on the grapevine

Natural wines are the talk of the town in Paris, but for various reasons: some people are irked by the cloud of hipster words around the term ‘natural wine’, others delighted by the prospect of another ‘clean eating’-style fad.

The Hindu Business Line Ink / June 2017

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

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

Hunger games

Cooking competitions on TV are deliberately designed as nightmares — a far cry from restaurant kitchens where careful, organised crews work in harmony.

The Hindu Business Line Ink / March 2018

When in Rome

The imperial city’s food is surprisingly rustic: chickpeas, fava beans, chicory, artichokes, pecorino. Market stalls brimmed with peas, leeks, lemons, strawberries, asparagus and radicchio.

The Hindu Business Line Ink / April 2017

Hungary pangs

Hungarian food isn't all goulash.

The Hindu Business Line Ink / May 2014

Season's eatings

The heart of Christmas for most French people is the réveillon, the long, languorous, alcohol-fuelled Christmas Eve dinner.

The Hindu Business Line Ink / December 2017

The coast is near

For a nation that has produced so many explorers and navigators, Portugal’s food reflects its proud seafaring past.

The Hindu Business Line Ink / November 2016

Red hot chilli peppers

The mighty little fruit is having a second coming of sorts, as sauces.

The Hindu Business Line Ink / September 2018

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

Cheese spread

Choosing between the 400 varieties of French cheese is not a task for the faint of heart — or nose.

The Hindu Business Line Ink / February 2017

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]

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

We'll Always Have Paris

A bon vivant's guide to the City of Light

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

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]

The worst-kept secret

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

The Hindu Business Line Ink / December 2014

Serve chilled

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

The Hindu Business Line Ink / September 2014

Shelling out

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

The Hindu Business Line Ink / December 2015

Molto Dalmia

How Delhi's favourite chef built a culinary empire

Caravan / August 2013

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

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

A good grilling

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

The Hindu Business Line Ink / March 2014

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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