Chef Atul Kochhar on winning a Michelin star for his two restaurants in London, and coming home to feed Mumbai a not-really-Indian meal.
Tabula is back, resurrected as a beach-style restaurant. And we mean literally. The outside area is sprinkled with sand.
As the Navratras draw to a close, Delhi gears its appetite for a feast of food festivals over the weekend and beyond.
Even as the pandals swell with devotees for Durga puja, Bengali cuisine is a growing favourite with new restaurants mushrooming in Delhi.
Apart from five-star restaurants that import beef, most eating establishments compensate with the more readily-available buff
Hong Kong is not just for the wanton shopper. If you love your prawns and mussels, it’s also a gastronome’s delight
At The Piano Man Jazz Club, music is food for love and a gamut of other emotions.
Establishment Ristorante, recently opened in Meherchand Market, rustles up a rustic Italian fare with pizzaz, and yes, pizza.
A new addition to Delhi’s lounge roster is this cocktail bar with English overtones
Jamie Oliver on his food memories, the meal he loves to cook and his forays in India.
Lord of the Drinks spins a boozy fantasy out of Tolkien’s epic works.
Sarah Todd on seafood, children’s food and her new restaurant in Goa
Anand Kapoor, President, Creative Services Support Group, on providing underprivileged girls with a culinary career and Michelin-starred training through the ‘40 Girls to 40 Chefs’ programme.
Sushi burger, Asian pizza, Ramen burger, in the coming months foodies across metros will get to savour Asian Food 2.0.
Fatty Bao, newly opened in Delhi, offers a singular dining experience.
Mangal Dalal, Director, Restaurant Week India, on curating what is arguably the country’s favourite food festival.
RoadRomeo in Defence Colony offers a fiery and palatable fare from Hyderabad and Kashmir.
Chef and restaurateur Manu Chandra on the opening of the first Fatty Bao in Delhi and the brand’s zen philosophy.
The celebrated Indian-American chef on why his universe revolves around food.
Restaurateur Priyank Sukhija on the transformation of Delhi’s nightlife and how he became the Ace of Plates in the Capital.
Restaurants across the country are offering you the chance to play chef.
Chi Asian Cookhouse blends the region’s flavours into a contiguous culinary landscape.
Spherified chaats and bacon-stuffed kulchas anyone?
The album begins melodically with Dead Inside, a curiously uplifting tune for a morbid title, comes with plenty of zithering on the synthesiser and emphatic, nay, bombastic drumming.
While still a doyen of north Indian food, the geography’s palate is evolving, as exemplified by the opening and subsequent success of Lights Camera Action-Air Bar, west Delhi’s first progressive Indian restaurant.