The Art of Eating magazine is about the best food and wine — what they are, how they are produced, where to find them (the farms, markets, shops, restaurants). The focus is taste, especially the connection between the taste of food and wine and the place they come from. They look for the logic of geography, methods, and culture that make good food good — that give character and the finest flavor. The underlying theme is connoisseurship, including the nuts and bolts of choosing and enjoying food and drink.

The Art of Eating magazine first appeared in 1986 in the form of an eight-page black-and-white newsletter written by Edward Behr, who is now editor and publisher of The Art of Eating. Gradually, it grew into a digital magazine with subscribers and contributors around the world. 

magazine website: www.artofeating.com

Issue no. 95

Article : Bhopali Cuisine

The Afghan Hotel, owned by Karim Ullah Khan, lies hidden down a blind alley in the bazaars of Old Bhopal, the capital of the central Indian state of Madhya Pradesh. From the bylane that passes for a main road, the restaurant is completely invisible, blocked by a second restaurant, which is confusingly, and inaccurately, called simply the Afghan Hotel and is owned by Sayeed Ullah Khan, one of Karim’s ten brothers. The front of that second “hotel,” a word that in India often means a simple, canteen-like restaurant, opens directly onto the street. Bright lights from inside shine on skewers of mutton and chicken that dangle over a row of grills sending banks of smoke like ghosts into the night. The pungent smells of meat, charcoal, and oil from deep-frying would be familiar to anyone who has spent time in the historic Muslim quarters of Old Delhi or Hyderabad, cities celebrated for their rich courtly cuisines. The specialty at Khan’s restaurant, a dish simply known as Afghan machli, or Afghan fish, would almost certainly come as a surprise. 

We discovered Palash Bakshi entirely by chance. Although it was the first time he had worked with us, he understood perfectly the nature of the assignment and took impressive photos that conveyed exactly the nature of the subject. He was also an enormous pleasure to work with.
— Edward Behr, editor/publisher, The Art of Eating