Kaspers, The Table’s newest restaurant in Bandra, blends inventive food with artistic whimsy, says Aditi Pai Artistic, whimsical and effortless — that’s the first impression of Kaspers as one steps in from a bustling Bandra …
Inside the quiet elegance of The Assa House and Loulou Cocktail Bar. By Gargi Guha In the hushed back lanes of Assagaon, the afternoons are quieter than the evenings, a tad scented with susegad perhaps, …
Why the House of Nomad at Taj Mussoorie Foothills is the coolest bar in the Himalayas Cocktails taste different in the mountains. The air is thinner, the pace slower, and the setting inevitably heightens the …
Bungalow, the newest culinary landmark from Michelin-starred chef Vikas Khanna, has quickly earned its place among New York City’s most celebrated dining destinations. Located in a warm, inviting space with pale pink walls, intricate murals, and …
Loya at the Taj Mahal Palace Hotel, Mumbai, is the third Loya restaurant to open after Delhi and Bengaluru A recent dinner at the Taj Mahal Palace hotel in Mumbai was transformed into an extravagant …
The union of a winemaker’s son and a butcher’s daughter not only resulted in three beautiful children but also two acclaimed California restaurants, writes Mira Advani Honeycutt Courtney and Julien Asseo, owners of the Michelin …
V Sanjay Kumar’s belief that good wine and food don’t go together was put to the test at a wine dinner where international wines were paired with Indian cuisine, course by course, by two experts …
Feasting on Portuguese and Indigenous Goan flavours, relive the calm and quiet of a time long gone by, writes Bunny Suraiya It’s 1938. A young couple in their 20s make the long journey from the …
The warm aromas of spices and coconut entice your senses the moment you walk into Kappa Chakka Kandhari. The tables are packed with multigenerational families, engrossed in the platters of food set out on their …
Vinod Pandey, GM at the Taj Mahal Hotel Lucknow has made it his mission to promote the wine-drinking culture in a city known primarily for its food heritage, writes Kaveri Ponnapa In the first decade …
Executive Chef Nagendra Singh describes the ingredients and cooking methods of Awadhi cuisine while discussing the nuances of the region’s culinary traditions with Kaveri Ponnapa Nagendra Singh, Executive Chef at the Taj Mahal Hotel, Lucknow, …
Wine in Progress – Bengaluru’s recently opened wine bar – is small in size but big in its welcome Imagine this. You walk into a bar, a wine bar. It is tiny — a cosy, …
Singapore’s latest Indian fusion bar serves up tapas plates beyond biryani and butter chicken Singapore is fast becoming a city with modern, avant-garde Indian restaurants, thanks in no small part to visionary chefs and receptive …
Visit SoGo Bar and Grill for its unique vibe One thing becomes clearer as I visit Goa more often now. What makes or breaks a place in Goa isn’t necessarily its drinks, or the food, …
Rosemary George on real Balsamic Vinegar produced in Emilia Romagna in Italy. In conversation with Balsamic producer Andrea Bezzececchi Andrea Bezzececchi is a man with a cause, and he is passionate and articulate about his …
The Leela Palace Hotel in Bengaluru is a happening place, discovers Alok Chandra Inaugurated in 2001, the Leela Palace Hotel Bangalore (Bengaluru) may almost be termed decadent. Built in a baroque art-deco style modelled on …
Art Deco interiors, North Indian comfort food and about 70 wines by the glass make dining at Nksha memorable Nksha is all about comfort food. It is a place to enjoy traditional North Indian food …
Chef Andrew Walsh draws on his Irish roots to create his own brand of Nua Irish Cuisine at Cure restaurant Most people know Irish cuisine — if at all — as a stout staple of …
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