Marryam H Reshii has been writing about food and lifestyle for the last 30 years. She is the Times of India food critic besides being an independent writer on cuisine and matters gastronomic. She has been working on the Times Food Guide for Delhi for the last seven years. In addition, she has done a number of books for the Times Group Books imprint, notable chefs and pairing food with Scotch whisky. Food history interests her greatly, as do spices as a subject.
She is fond of travelling the world to explore culinary trends, to discover long forgotten food stories, obscure ingredients and to revel in the connection between a land, its people, culture and cuisine.
Being married to a Kashmiri, Marryam is doing her bit to research lost recipes of the Valley. Her dream is to set up a museum of kitchens of India, complete with vessels, recipes and ingredients. She lives in Delhi with her husband and two children.
