A talented, confident new generation of Indian chefs is pushing the boundaries of Indian cuisine, presenting modern interpretations rooted in tradition to audiences across the..
Dining Like A Nawab – Meet the Chef Nagendra Singh, Executive Chef, Taj Mahal Hotel, Lucknow
Chef Nagendra Singh, Executive Chef at the Taj Mahal Hotel, Lucknow, is a soft-spoken man who brings almost three decades of experience spread across various..
In a conversation about the cuisine of Rajasthan, it’s impossible to ignore several centuries of Rajput history, or Chef Akshraj Jodha’s ancestry that stretches back..
Julia Komp interacts continuously with the team of chefs at Ottimo, ITC Gardenia, Bengaluru, issuing a steady stream of instructions, accentuated by emphatic nods and..
Leaving behind the elegant sweep of the Venetian harbour and old lighthouse, we follow cobbled lanes winding down narrow streets, all golden stone, overhung with..
“The pages were fragile, some of them torn. The recipes were hand written in Gurmukhi, and the measurements were mystifying. Some called for ‘masha‘ and..
Ritu Dalmia, chef-entrepreneur, currently in the process opening her eighth restaurant — her second in Milan — defies any easy compartmentalization. She opened the first..
Capital Flavours Contemporary Japanese Cuisine at Wasabi
The toro carpaccio of 24 hour cured fatty tuna belly, smoked in cherry wood, dressed with white miso, delicately showered with shaved white and black..
Chef-Entrepreneur Abhijit Saha is the creative force behind Caperberry, Fava and most recently, Rock Salt, Indian Tapas Bar and Restaurant in Bangalore. The multiple-award winning..
The pages of Naomi Duguid’s latest cookbook, Taste of Persia, overflow with ingredients, flavours and dishes familiar to Indian readers and cooks: dried fenugreek leaves;..
Begin typing your search above and press return to search. Press Esc to cancel.
