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Bot Appétit
When Yatin Vrachhia moved to Bengaluru with his wife, he faced a common urban lifestyle dilemma: long work hours, little energy to cook, and a market flooded with unhealthy food options. But where most saw inconvenience, Vrachhia saw a technological opportunity. Alongside Amit Kumar Gupta and Sudeep Gupta, he launched Nosh—an AI-driven cooking robot engineered to replicate the human touch in Indian cooking with machine precision. Launched in February, after nearly seven years of R&D, Nosh is more than a kitchen appliance—it’s a fully auto…
Menu of magical memories
Can Sadhya—the quintessential Kerala meal with 24-28 dishes—be compressed into a bite-sized delight? While most would say, not possible, “why not”, thought chef Himanshu Saini. At his Dubai restaurant Tresind Studio, he did just that. There are layers of grilled pineapple marinated in Indian spices, cream of rice, payasam, mango pickle, banana vinegar, cuddapah almonds, second press of coconut ice cream, grated sugar spiced stone, mela blossom flower that is served with a papadum and tomato broth tempered in southern spices. All bit by bit, la…
Food for thought
The bell above the café door chimed softly. Twenty-two-year-old Kajal—70 per cent blind in one eye and visually impaired in the other—walked over to the cafe’s door, her breath caught somewhere between fear and excitement. This was her first job as a barista and she wanted to prove that there was more to her than her disability. But it wasn’t easy. Not just because of the physical challenges, customers often looked past her; some avoided eye contact altogether. She went home those nights with bruised pride. By the second week, Kajal had found …
Whisky Day: A toast to ‘uisce beatha’
Love or hate her, but you cannot deny the timeless appeal of whisky. Once seen as the stoic companion to leather chairs and smoky rooms, this spirit has shed its old cliches. Today, whisky is as much at home in cozy neighbourhood bars as it is in sleek, high-end tasting lounges. It’s no longer just a gentleman’s drink — it’s a global affair, attracting enthusiasts, casual sippers, and curious newbies alike. A shot history Whisky traces its roots to medieval monks of 15th-century Ireland and Scotland, who distilled it as a healing dose of el…
Marwar meets the world
Perched against the backdrop of the Aravalli range, Taraksh—Sanskrit for ‘starry-eyed’—stands as the culinary home of Sayaji Udaipur resort. The restaurant pays homage to Rajasthan’s rich artisanal legacy. With over two decades of experience, its Executive Chef Rajendra Singh blends local Rajasthani ingredients with global flavours, shaping dishes that delight both adventurous and traditional palates alike. Food : The appetisers are nothing short of a culinary revelation. The Keema Kaleji Potli Samosa is a must-try, where spiced mutton mince …
For those flirty days
Scarlett House is perched in a quiet bylane tucked away from the cacophony of Bandra’s bustling markets. Malaika Arora’s first hospitality venture along with son Arhaan, the restaurant is nestled inside a 90-year-old Portuguese bungalow in Pali Village in Mumbai and moonlights as a retail space as well. From coffees and breakfast bowls in the mornings to cocktails and bar bites later at night—there’s a lot on offer at this 45-cover restaurant. Food : The menu, designed by Chef Beena Noronha has more hits than misses. There are a variety of gl…
A peek inside pistachio shells
PisThe green-looking, woody-tasting buttery little nut we call pistachio has long been a pantry favourite. In recent years, it has even found fame in modern cuisine. From creamy pistachio spreads to pistachio-stuffed ‘Dubai Chocolate’, the glow-up is real! Its subtle sweetness, rich texture and vibrant colour make it a favourite among chefs and snackers alike, proving that pistachio is no longer a sidekick, but the main character. The history Pistachio traces its roots back to the Middle East, where they were cultivated for over 9,000 years.…
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