Watching the Beating Retreat and Republic Day inspired filmmaker Bharat Bala to tell the story of India. Continuing with his Virtual Bharat series, what he calls an online museum of ordinary lives and their extraordinary spirit, he shares pandemic experiences with Rinku Ghosh
Vegetable peels as zest and preserves, foxtail millet for breakfast, balcony greens as salad and dosa overtaking the samosa and curry as India’s global food --- the future of the Indian platter is all set to roll out in 2022
🔴 Rinku Ghosh writes: The dance form also helps you feel the navarasas, enacting emotions through facial expressions and hand gestures, feeling something that you’ve not dared to in a long, long time.
Chef Priyam Chatterjee is opening a brasserie at Delhi’s Ambawatta Complex while Chef Amiel Guerin is bringing clean flavours with Indian ingredients to Bengaluru. Both chefs are working with Indo-French cuisine and marrying traditions rather than technique
