News

Hiroo Onoda was a former Japanese intelligence officer, an imperial soldier for whom absolute loyalty and devotion to Emperor Hirohito and his country were paramount in his philosophy, so much so that he refused to surrender following Japan’s defeat in 1945. He remained hidden for another 29 years.

Rivals of the East: Battle for batik

The long-term 'friendly enemies', neighbours Malaysia and Indonesia, clash yet again – this time over the right to claim ownership of the elegantly printed silk and cotton textiles

Tea and mugs at the BNP garden party

An English village, a summer festival – what could be more agreeable? But beneath the traditional trappings lies an air of menace. The IoS introduces a regular column of reportage from around the nation: A slice of Britain

Smearing, sycophancy and hostile action over Afghanistan

Matthew Norman: George Foulkes may be the most hilarious courtier that even New Labour has produced

Pork satay

Ingredients to serve 2-4

Trishna, 15-17 Blandford Street, London W1

Trishna is a clever name for an Anglo-Indian restaurant, since it skilfully conflates Krishna, the Hindu deity, and Trisha, the state-of-England, daytime-TV, chavs-in-a-pickle show. But when you first clap eyes on its graceful double-frontage, it's so far from the Indian stereotype, you wonder if you've come to the right place. The décor is minimal, like a chic Chelsea schoolroom: whitewashed walls, pale grey-green wooden slats like the backdrop of a Hammershoi painting, wood and marble flooring, chrome lamps, gleaming glassware. It's marvellously fresh and clean looking. Of flock wallpaper, pictures of Bollywood queen Aishwarya Rai and the whiff of fenugreek, there was no sight (or trace) at all.

Eating India, By Chitrita Banerji

One chilly white morning in Boston, the food writer Chitrita Banerji receives an invitation to attend a family wedding in Calcutta, triggering potent memories of the dishes that she used to devour in her childhood, and of her particular delight in the dishes of her mother, "a culinary genius". Thereafter, the author embarks on a vividly conjured journey through Indian food – Bengali fish; thali in Karnataka; coconuts in Kerala – and an investigation of her own identity.

Pancakes: There's a lot more to Shrove Tuesday than sugar and lemon

Pan in hand, and batter at the ready, Amy Oliver takes a world tour in search of inspiration

Goan Fish Curry

Ingredients to serve 4

The world-famous Indian restaurant Trishna has come to London. But has it lost some of its spice along the way?

Trishna, 15-17 Blandford Street, London W1, tel: 020 7935 5624

Squash and tomato curry with lime and coconut

Serves 4

Cream of tomatoes: Skye Gyngell makes the most of the sweetly fragrant varieties that are coming into season

Supermarkets sell bland varieties all year, but this is the season for real connoisseurs to get creative with their tigers, cherries and San Marzanos, says Skye Gyngell

World's smallest state aims to become the first smoke-free paradise island

It is the world's smallest self-governing state, with a population of just 1,400 and few resources other than fish and coconuts. But the South Pacific island of Niue believes it can set an example by becoming the first country in the world to go smoke-free.

Leading article: The rules of engagement

Belinda Neal certainly sounds like a handful. The Australian MP has been ordered by her leader, Kevin Rudd, to attend anger management counselling after she allegedly abused staff in a restaurant.

My holiday in Sri Lanka: Amy Stevens, 10

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