Eating Out

Lupa – Manu Chandra’s Tuscan inspired restaurant in Bangalore is a wine lover’s dream-come-true Ever since its wrought iron gates swung open on 6 February this year, all eyes have been on Manu Chandra’s new …

What prompted you to set up Sarposh? Kashmir lies literally at the other end of the country from Bengaluru. Popular knowledge about it is superficial and people’s perceptions of the place are coloured by mainstream …

Gauri Devidayal meets visiting chef, Gregoire Berger from Dubai’s Ossiano restaurant and enjoys a memorable meal with an aquatic theme at San Qi at the Four Seasons in Mumbai. In an age when satire abounds, …

Devati Mallick examines the need to redefine age-old myths of pairing wines with Indian cuisine Intricate, nuanced, diverse — and delectable! As impossible as it may seem to fully capture the essence of Indian food …

Food is not only about satisfying one’s hunger. It should be a delight for the senses and go on to uplift the soul,” says Chef Shailendra Kekade, who has spearheaded several successful restaurants in Pune. …

A talented, confident new generation of Indian chefs is pushing the boundaries of Indian cuisine, presenting modern interpretations rooted in tradition to audiences across the globe. Tejas Sovani (pictured, left) who staged at Noma, Copenhagen …

To be in Paris in April is a sublime experience. The cherry blossoms are out on every corner and this time around we were blessed and privileged to be able to revisit the beautiful cathedral of …

“Never change a winning concept, yet, be open to evolving,” says Christian Huber, Chef De Cuisine, Alto Vino, the Italian restaurant at JW Marriott Pune. Huber has helmed delightful culinary creations and experiences at the restaurant since …

Part of the story of how Karavalli went from being something of an anomaly when it opened in 1990 to becoming the most famous restaurant in the world, serving the traditional food of the south …

Margaret Rens describes the history of the Michelin Guide with a recipe of an appetizer she enjoyed at a Michelin star restaurant in Bordeaux. Not many people know why Michelin is the publisher of a …

Vittorio Greco, Italian Master Chef at ITC Hotels, believes that the best way to learn about life and food is to travel “I always try new techniques and constantly experiment to reach my own personal …

At a recent pop-up by Amaranta, hosted by the Oberoi Bengaluru, Kaveri Ponnapa sampled menus created by Executive Sous Chef Tejas Sovani, and got an insight into the latest ideas and techniquesdriving contemporary Indian fine …

Spread over several levels, The Hong Kong Club at Hotel Andaz Delhi is much more than an ordinary restaurant. Hong Kong Club is an upscale food court, a retail space and bar lounge demarcated by …

Almost six decades ago, one of the most admired food writers of the 20th century gave us good reason to explore the world of wine beyond set or occasion menus and elaborate dishes, when she wrote with simplicity and directness: …

As Indian Accent hits the mark with Londoners, Roopa Gulati provides a deliciously descriptive account of some of its outstanding dishes. Britain’s love affair with Indian food goes back more than two centuries, and over the last two decades, Londoners have …

Award-winning chef, Jesus Ramiro Flores says food is to be enjoyed, whether cooking or eating it. Brinda Gill certainly enjoyed meeting him.   With his forearms adorned with tattoos that include the word “hello” in the Tibetan script …

WIth a career spanning over a decade, Roberto Zorzoli (pictured, left) is now Head Chef at Romano’s, the signature Italian restaurant at the JW Marriott Mumbai Sahar. Chef Roberto has come a long way from his …