Immerse in the spirit of the season and arrive at Chor Bizarre to dig into a limited-time special Onam Sadhya menu. Ritzy yet rooted, authentic yet imaginative, and unabashedly Indian — Chor…
Features
True seekers of Parsi food will find what they are looking for, whether they head for the coastal towns of Gujarat or point their noses in the direction of the mist-blanketed hills.…
The official state festival of Kerala, Onam marks the harvest season for some, the birth of Vamana for some, and the homecoming of legendary King Mahabali for others. Harvest or homecoming, the…
Also included are choco-modaks and gluten-free varieties. It is that time of the year when the air is filled with the sweet and spicy fragrance of modak and other desserts and sweets…
Kappa Chakka Kandhari’s Onam promotion this year is focussing on the Central Travancore Namboodiri sadya, since it resonates with Chef Regi Mathew’s own childhood experiences — and we’re not complaining. If there’s…
Three days in Marrakech trying out a range of drinking dens that the city has to offer — from palace restaurants to speakeasies, rooftop bars and heritage hotels. Palais Jad Mahal A…
India is not only catching up with the bar and cocktail cultures in Singapore, Hong Kong, and Japan but also driving the major trends, believes Devender Sehgal, one of India’s finest exports…
From a humble fisherman’s sustenance to Janmashtami prasad to the darling of gourmet tables, how did makhana — the superfood of Mithila — become a byword for wellness and indulgence? December 2021:…
From being a mere accompaniment added for texture to becoming the clever contrast and fun element, the story of Indian chips in the modern dining sphere is a fascinating tale. Consider chips.…
The Parsi caterer is a legendary figure in the Parsi community and Parsi wedding feasts — with their authentic and unwavering fare — are worth killing for. What do you need to…
In creating, or rather designing the F&B concept at Epitome, Chef Akshay Nayyar lets us in on his culinary journey. From the first step you take into the space, you notice Chef…
A hilsa food festival currently on at the Eden Pavilion, ITC Sonar, Kolkata, brings alive recipes from Purnima Tagore’s Thakur Barir Ranna. In Bengal, the arrival of rains means the promise of Hilsa,…
The tale of how Dal Pakwaan, a functional and economical dish, came to represent the ethos of one of India’s most enterprising communities — the Sindhis, and comfort. Picture Dal Pakwaan. On…
From street food to fine-dining restaurants, Mexico City is a food lover’s dream come true. And, yes, there are tacos too. The cobblestoned alleyways in Centro Histórico were quiet, a stark contrast…
The Australian model-turned chef who took Indian staples such as aloo gobi and bhel and made them shine on the Masterchef Australia sets, is also the author of a recipe book titled…
From Persia with love came the Parsis, aching with nostalgia for their traditional food and ingredients but adaptable and open to influence, giving us one of India’s greatest cuisines. How do you…
When it comes to the fine art of charming the sweet palate, few have worked the magic like Gulab Jamun — a sweet everyone knows and loves. It is also the sweet…
Crossing the Atlantic to learn more about Rhum Agricole from Guadeloupe was like having a déjà vu moment for the writer as she explored the island and its historical connection with India.…
A dry mutton dish’s spicy trail from Maharashtra to Tamil Nadu to Telangana. Mutton Chukka (or Sukka), a relatively spicy, tasty, dry consistency dish, was what Chef Nimish Bhatia, Founder, Nimisserie Bespoke,…
India’s (and the world’s!) first 100% organic state in 2016, Sikkim has a lot to be proud of. 75 years of independence later, how far have we come and where do we…