As the Ministry of Crab celebrates its third anniversary, Chef Dharshan Munidasa speaks of what it takes to keep a restaurant with uncompromising principles running. Since its opening at Zaveri House, Khar,…
Features
There’s a lot more to the food in Maharashtra than vada pav, or even sabudana and peanuts in everything. But how many types do you know of? When you hear Maharashtrian food,…
Putting some of the tremendously delicious vadis from Maharashtra under the microscope. Maharashtrian food is one of the more well loved cuisines across India, renowned for their sweet and spicy fare. Snacks…
An ancient cuisine is being reinvented for modern times. From buckwheat to seabuckthorn, we tell you what the buck contemporary Ladakhi cuisine is all about. Perhaps the first true-blue Ladakhi ingredient that…
When it comes to the world of desserts and sweets, current trends and the move towards ‘elevated desserts’ are just the tip of the ‘iceberg’ of the age-old, all-encompassing, charming affair. Two…
There’s hope for vegetarians Down Under, as this flavourful food diary from Sydney establishes beyond any doubt. On my very first night in Sydney, I dug my teeth into a warm sandwich…
From summer delights to gourmet offerings, here are some dine-ins offering a whole new exciting menu for your indulgence. Hopshaus, Bengaluru Hopshaus’s head chef Vikas Seth has added a dash of summer…
Gin Explorers Club’s first Mumbai event held at the beginning of this month at Mahalaxmi Racecourse turned out to be more flustering than fun. “Have you been standing in the queue for…
How do you up an ingredient that is already on top of its game? Here’s how the famous chickpea or “vilayati channa” is creating its upswing once again. Two years ago, when…
From being the poster boy of American pop culture to an effective gamechanger of the dining space, leading chefs deconstruct what makes the good old burger such a brilliant culinary charm. When…
Vegetarianism isn’t boring, and Hello Tempayy’s finally made its way to Mumbai, Maharashtra to set that record straight. Paneer in every colour of gravy possible can get boring after a while. For…
A look into the bygone era of shikaar that gave this state a plethora of game meat recipes; beyond the usual Laal Maas. Rajasthan is one of India’s most culturally rich states,…
Rajasthan has its fair share of spirits now — and we’re not just thinking of the heritage liqueurs. I lost my heart in Rajasthan. She was dusky to look at and as…
Legacy chefs wax eloquent about Puran Poli, one of the oldest sweet flatbreads that today stands testimony to ancient India’s changing preference for wheat and sweet. “Some sweets are remembered for their…
Virtually unfamiliar outside Karnataka and Tamil Nadu, donne biryani has a history as rich as its flavours. While on a culinary trail tracking the evolution of donne biryani, the Shivaji Military Hotel…
It isn’t just fish, meat, and rice? How did Bengalis’ love for vegetarian food evolve? One of India’s most celebrated cuisines isn’t as one-dimensional as most assume. You’ve either been on the…
With signature mixology, sumptuous food, breath-taking sunsets, and a stunning view of the garden city, Copitas at the Four Seasons Hotel Bengaluru has everything that a luxury bar can offer. And now…
Lassi, an ancient wellness drink, has only grown in popularity over the centuries. What are the reasons for its universal appeal? There are two things that make Indian summers enjoyable: One, mango…
Samosa Party wants to make samosas fresh, crisp and consistent while innovating with the fillings. And it wants to take them to the world. While for some the very idea of innovation…
From feeding a thousand souls to becoming the poster boy of going earth friendly in food, the humble jackfruit is proving to be a gamechanger. When homemaker Ancy Mathew began working on…