Meenakshi Iyer

Syrian chef Maher Omran on how Lebanese food borrows from several cuisines.

As chefs infuse desserts with cherry blossoms and add lily essence to cocktails, edible flowers are bringing a bouquet of experiences to everyday meals.

Fine dining experience at home goes a few notches higher with chefs from five-star hotels dropping in to rustle up a meal while other services bring gourmet food to the doorstep.

Celebrate Songkran with special Thai delicacies that city restaurants are offering.

Villa Vandre, a cafe in Bandra, proves that old regional flavours are the cool new thing in the city

Japan’s favourite staple bowl of broth and protein has found new fans and newer forms

French chef Laurent Peugeot fuses the subtlety of Japanese flavours with classic French cooking.

Shaina said the cafe was a landmark destination and should be viewed as part of the city’s cultural heritage.

At the iconic cafe, to shut down on March 31, loyal Samovarians shared memories and messages over cups of chai.

Ming Yang at Taj Lands End gets a facelift after 13 years

Three artists get nostalgic about the iconic Cafe Samovar

Home to city’s artists and intellectuals for 50 years, the cafe will serve its last guava juice on Mar 31.

In Japanese cuisine, robatayaki — often shortened to robata — refers to a cooking method similar to barbecue.

With dedicated play areas and special menus, city restaurants are finding new ways of enticing patrons with children in tow.

With the recent ban on beef in Maharashtra, TALK finds out what’s at stake for restaurants.

Singapore-based renowned pastry chef Janice Wong believes that the possibilities with edible art are endless.

TALK scoured the Ghatkopar to bring you a list of the best food stalls serving eclectic and mouth-watering fare.

Scottish chef Tom Lewis talks about turning his B&B into one of the hottest properties back home and his love for kala namak.

Eat Thai, which replaces Bandra favourite Thai Ban, serves South Asian cuisine with a modern spin.