With the whole world turning to sustainable practices in 2019, the F&B industry wasn’t far behind. Hotels and restaurants have started upcycling food and procuring ingredients from the local markets. Lawrence Amalraj, Executive Chef, InterContinental Chennai Mahabalipuram has been working on creating a menu that...
Eat your curry leaves, so your hair can grow out strong and black. It’s your life goal as an Indian — you must have hair so strong you can lift with it and so black the night sky should envy you. Tomatoes keep cancer at...
We were to meet in the March of 2015, for the first time. I was excited, to say the least. This was the first time I felt attached without meeting the person in person; also, without video calls. Yeah! There was something very mesmerizing of...
In Mumbai’s up market Kamla Mills, lunchtime is the busiest. The young workforce from the business district descends upon the revamped mill that until not long ago had been in ruins. In the center of all the dining action is a sprawling restaurant, The Bombay...
The year 2019 has been exciting in the Indian culinary space. It was the year when not only newer and more relevant culinary trends came into mainstream but also when trends that had been building up for past few years saw fruition. 2020 promises to...
Kaavanna Parotta Kadai/Koorai Kadai /Natham Parotta Kadai — all names for this one much-loved foodie destination… so don’t be confused. This place has so many names but the place as such doesn’t carry a name board. It used to have thatched roof and thus the...
If you try to Google the first women chef in India, you will find nothing. If you go back and ask historians, they may stare blankly at you. If you look in libraries, you’d draw a blank. Who and where the first woman chef was...
You don’t go to pub and expect great food. That’s just something you’ve always been told or convinced yourself about. But times-are-a-changing and restaurant/pub owners are basically very politely showing their middle finger to reviewers (like me) around the world. Rules are meant to be...
It is 7:30 in the morning and the queue at Krishna Bhavan runs long. The kitchen is busy and the dining area is full. Smoke wafts from the large iron griddle churning out dosas at the back; steam clouds the sambar cauldron in the corner....
IT is a bright Goan afternoon and I am learning to make chicken cafreal and rava-fried surmai. It is my first time in a restaurant kitchen and I am naturally nervous: what if I make a mistake? A sip of kokum sharbat and my sous...
