Celebrated for his seamless blend of French culinary techniques with Indian flavours, renowned Chef Priyam Chatterjee recently unveiled a nine course whisky-paired menu in Bengaluru, redefining the landscape of contemporary gastronomy. This culinary experience, titled L’Enfant Sauvage, took place at Neo Kitchen, Hilton Bengaluru Embassy Manyata Business Park, in collaboration with The Hedonist, elevating the city’s fine dining scene. Excerpts: Your culinary journey spans legendary mentors and Michelin recognition. How have these experiences …
Banng, chef Garima Arora’s first Indian venture, brings Bangkok to Gurugram with bold Thai flavours. The Michelin-starred chef combines nostalgia and spice in a vibrant restaurant led by her Gaa protégé, Manav Khanna. Food : Chef Arora rewrites the rules of Thai food with creative flair. The drama begins right with the appetizers. Enter the Tom Kha Pani Puri, where crisp puris, brimming with a mushroom-herb filling, rest atop elephant-shaped teapots filled with chilled coconut and lemongrass-infused broth. The Som Tum Papad takes the traditio…
Damien Hirst’s Cherry Blossom prints greet you as soon as you step out of the elevator. Inside, works by Sameer Kulavoor, Takashi Murakami, and Jennifer Guidi grace the walls while the alcove seating is adorned with Rana Begum’s spray paint on paper. Arts Cafe at the Nita Mukesh Ambani Cultural Centre (NMACC) aptly complements the adjoining Art House, spotlighting a (potentially rotating) roster of contemporary Indian and international artists. Food: The menu draws inspiration from Indian, European, and Asian flavours, offering a range of fam…
In my childhood, I always wondered why the chole that we made at home was called ‘Pindi chole’ in restaurants. It was the usual, smaller-sized Kabuli chana in a spice mix that was very similar to the ones that we made at home, but embellished with extra garnishes. Then, there would be the ‘Hakka’ noodles and manchurian that’s a perennial favourite at Chinese restaurants. Biryani has its own factions with Hyderabadi and Kolkata among the most popular ones. Fans of paneer bhurji will tell you how the Amritsari variant is their favourite, while …
Step into any modest kitchen in Sri Lanka and you will find the traditional, local ingredients meeting the artful mastery of time-honoured techniques. The scent of cinnamon, black pepper fills the air with the usage of coconut, almost like a sacred ingredient. From the northern province Jaffna’s authentic one pot Vellala recipes to the central province’s ancient rice gruelling traditions, Sri Lankan chefs honour their roots with reverence, perfecting their recipes with expert blends of herbs, vegetables, and seafood. The result? Plates that t…
Her 11 cloud kitchens across Mumbai are abundant with luscious, artisanal, seasonal, strawberry cakes this holiday season—with moist layers, and in stunning shapes—as Bunty Mahajan, the celebrity baker to Bollywood and beyond, busily lights up candles on the birthday cake of her brand, Deliciae, which completes two decades. “Careful consistency has led me to build up a faithful clientele. There are ingredient-tasting sessions every day, to keep a strong check on the quality,” says Bunty (few know her real name is Amita), who baked the dreamy …
The six-year-old brand that has successfully built a loyal following in Delhi-NCR, is not scared of charting a new course. Its recent outings in Gurugram and Khan Market, prove as much, as the restaurant scores points with new additions to its menu. Food: This is a place for those small daytime cravings. While it remains open till past midnight, head here for a late breakfast—or, early if you want (one of the few places in Khan Market to open at 8.30 am)—or, an early-evening spot to grab a bite after a round of shopping. We tried the Burrata …
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