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;..

Part of the story of how Karavalli went from being something of an anomaly when it opened in 1990, to becoming the most famous restaurant..

The Oberoi Hotels, never renowned for memorable Indian cuisine, have surprised and delighted diners in search of exclusive gastronomic experiences by presenting a trio of..

A luxury dining experience crafted by a renowned chef can prompt us to take a plane ride to a restaurant halfway across the globe. Sometimes..

Unique. Pure. Texture. Memory. Salt. South. Artisan. Terroir. Octa-philosophy is Chef André Chiang’s personal quest for identity, and every dish at his restaurant is presented..

Naomi Duguid’s gorgeous new book, Taste of Persia: A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan, has just won a James Beard Foundation..

Can modern Indian chefs change the way we perceive and experience food in restaurants? It is a difficult question to answer in our relatively young..

Kong Plantina Mujai and I sit in bright sunshine with a pair of young Mei-Ramew volunteers who kindly act as interpreters. I meet this mother..

“I’d like to see the dinner menu handed to my guests before the wine list. Going to a restaurant is primarily about eating good food,..

On a mild, late winter morning, I stood beside a small food cart at Patterghati, in Hyderabad, licking the syrup that had trickled out of..