First to Party
From spurring on an Indian internationalism to championing community cuisines, why Diva and Ritu Dalmia’s legacy go far beyond the perfect pasta By Anoothi Vishal “It’s not a party, I...Read More
Food as Prana
In Ayurveda, food is not categorised as good or bad, rather as energy; and taste is not merely sensory but therapeutic. Chef Rahul Rana who helms Avatara Dubai, the world’s...Read More
Why Costa Navarino is Greece’s hottest luxe gem – and why you must check in here, on your next holiday!
Greece has been trending with Indians as an upscale summer holiday destination this year. But if you want to skip the islands, the cruise ships, and the sweaty, touristy lot,...Read More
From Goa to Udupi: How migration shaped the deeply ritualistic GSB cuisine
Fine Arts Strategist and advisor Ashwini Pai Bahadur delves deep into the legacy dishes of her Gowd Saraswat community—spread across the Konkan coast, from South Kanara to Goa; and recommends...Read More
How to judge a ‘ good ’ croissant?
And no, it’s NOT a “chocolate croissant” or “butter croissant” Chef Sahil Mehta, India’s top chef when it comes to French pastry, gives a tutorial on the croissant — everything...Read More
Best Asian in Delhi-NCR
TFTA DELHI JURY Among all the restaurant markets in India, Delhi-NCR stands out as the most evolved when it comes to Asian dining. From pop pleasers like dim sum and...Read More
Last week, last flight out
How we made it from Doha to Athens just before the airspace shut By Ashwin Ahmad The Hammad International Airport in Doha was a buzz of quiet activity as we...Read More
Seasoned Storytelling: The Role of Food in Fiction
Of Grasshopper green chutney and food for plot! “Once again an abracadabra, an open-sesame: words printed on a chutney-jar…” By Ashwin Ahmad Food plays a special role in Indian literature....Read More
Daaru as dawa – On liquor and its many uses in cinema, especially popular Hindi cinema
By Jai Arjun Singh For someone who grew up in the shrine of popular Hindi cinema in the 1980s, here is an indelible moment. Amrish Puri and Prem Chopra are...Read More
Eating inside a hut made of utensils
Acclaimed artist Subodh Gupta on blurring the boundaries between art, life and community via food By Rahul Kumar Objects, especially manmade and mass-produced ones, have unique metaphorical references. For contemporary...Read More
