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Radicchio tardivo is a subspecies of chicory, and owes its striking colour to Francesco van den Borr, Belgian agronomist and inventor of the imbianchiamento technique, which uses scalding spring water to transform the colour of the leaves. A little bitter when eaten raw, cooking changes the flavour to a deep, rich sweetness. This specimen was […]
Only Death is Certain Paradoxically, although nearly everyone gets sick in Delhi (myself excluded – I got sick a week after I left) it’s easy to eat healthily. Fruit is fairly cheap, and at the juice bars on the Main Bazaar it’s possible to buy a glass of sugar cane juice for ten rupees […]
This morning I got a lesson in LETTING GO, when an opportunistic taxi driver relieved me of 350THB for a 60THB ride. Even though I followed my concierge’s warning, taking a cab from a hundred yards away (rather than outside the hotel, where fraudsters lay in wait for gullible tourists), I still managed to get taken, […]