Dinner in progress. Photographed by Disha “We have a small kitchen. So before an event, everything is spread out. Utensils, fresh ingredients and staff fill each room in my house, ”explains Garg. “But there is a method of madness. We are doing all fresh, so for a few chaotic and white nights, we carefully plan…
From a picturesque cafe bungalow to Mumbai to a restaurant in Hyderabad which was once a car service center, there is a lot to discover
Many places have discovered their love for making sandwiches during the pandemic. Annie Bafna, founder of The Nutcracker, said: “During Covid, when food delivery reached a record level, we started to bottle and sell our Houmous, our pesto and our bread.” In 2024, Bafna launched Noa by The Nutcracker, a take -out brand with a…
Every Thursday, chef Akash Deshpande is organizing a special menu of seven dishes for an intimate and ingredient culinary experience with a table of only ten people. The first edition, called UNHALA or SUMMER in marathi, offers a glance at the rustic cuisine of the Maharashtrian and to the use of seasonal products such as…
A meal prepared by a lover is the ultimate way to show that they are careful, whether it is an old lady who cooks chicken soup for her sickly grandson, a mom making a ham sandwich for her broken heart daughter, or a neighbor sharing her lounging cake with the lonely man (I doubt that…
In Mumbai, Khattar had to give up the height appreciated by Comorin in Gurugram. He agrees, however, when I point out that according to the standards of Mumbai, space is a flight. Conceptualized and designed by Rishiv Khattar with Russell Sage Studio in London and Incubus of Gurugram, his orangery extends to the newly open…
A new fresh summer menu awaits you at the Bombay canteen, with ripe summer vegetables and nostalgic flavors. Nosh on the the as Carrot Thoran, Squid Kheema Pao, Jackfruit Kulcha, Kolhapuri Mutton Claypot Rice, Aloo Tikki Chaat and the BRIE DU CUIT DU POPULLE Begum with a summer rotation, with a sweet and acidulous mulberry…
The corridor with its checkered floor and a giant calmar sculpture in a glass case serves as a landing between the bar above and the kitchen open and the restoration space below. Upstairs, the atmosphere is intimate and welcoming, the Burlwood bar invites you to dive into the many available libations. 168 hours ago, a…
What is the common denominator between a Balinese Bhel, shrimps soaked in hot kokum and laal maas, are you asking? None at all. This is a sufficient reason for them to exist. This is the same reason why we can switch transparent between “Wavy” by Karan Aujla and the new album Bon Iver. But everything…
Positioned as a refined Japanese Izakaya, the space undergoes a transformation that is transformed at night, transforming into a bournating Tokyo bar called Neon Nights – a tribute to culture after the opening hours of the city. With the chef Michelin Michelin David Myers at the helm, you can expect a menu offering a handful…
