The couple know how to play their strengths. At the beginning, Kanchan shy and unpretentious managed the kitchen while Bubbly Asumi headed the service, transporting their little daughter to a carrier, charming guests and explaining Nepalese dishes that she did not fully understand herself. With the launch of Chiyaba, their tea house that Asumi manages…
People behind Saltt in Karjat, UPPU, which translates roughly “salt” in certain languages of southern India, is a charming restaurant serving a relaxed southern price and homestyle in a picturesque setting. You are not going to find the done dosa so trendy here; Instead, look for comforting dishes that will take you from breakfast to…
While the rainy season relaxes, it can also affect the functionality of your refrigerator. This season is high in the atmosphere, which can affect cooling of the refrigerator. According to Samsung and Electrolux.in, it is better suited to operate the refrigerator between 1.7 ° C and 3.3 ° C. But especially in the monsoon, it…
My tolerance to spices is so weak that it practically needs an authorization shift to enter a kitchen. And yet, for a whole year, the most stubborn occupant of my refrigerator was a Ziplock bag of peppers for burning bird eyes. I have never touched them. He, on the other hand, bit in full place…
Tiny sandwiches that were formerly KIRANA stores, hidden speakeasies, bars listening in vinyl and restaurants that honor lost recipes – August looks quite delicious
Then everything changed. On December 2, 2017, the day of Griha Praveveh of our new house, my father died. A heart attack. Suddenly. He was 59 years old. I was in Gurgaon, caught in traffic, unable to reach Durgapur in time. As I arrived, he had already passed. Our world collapsed like the Sauxes it…
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…
