Sahil Sambhi's Latango brings Italian classics and European vibes to Delhi
Delhi’s dining scene is vibrant, and now restaurateur Sahil Sambhi of Japonico, Bawri, and Vietnom fame, has unveiled his latest venture, Latango, an all-day European bar in Nehru Place. It is conceived as a space to “bring the essence of Europe to the table”, Sambhi says, “We’ve created a space that feels intimate yet alive, where every element invites you to slow down and stay longer.” Designed by Vivek Guha of Orphic Designs, Latango spans two floors with warm copper tones, plush bouclé seating, and Sambhi’s signature touch — a sculptural …
Is your diet influencing your dreams? Here's what researchers say about food and nightmares
MONTREAL: Have you ever wondered if a bizarre dream was caused by something you ate the night before? If so, you're not alone. We all have strange or unsettling dreams now and then, and when we do, we want to know what might cause them. For centuries, people have believed that what and when they eat can influence their dreams. A prominent example of this can be found in the early 20th-century comic strip ;Dream of the Rarebit Fiend, in which characters often blamed their strange dreams on having eaten a cheese dish like Welsh rarebit the…
Say cheese!
Rooted in the time-honoured Neapolitan techniques, obsessive sourcing and joy of sharing authentic food, Bengaluru’s Serious Slice offers a perfect ode to Naples with its delish fare. Food : The open-kitchen restaurant focuses on slow cooking, (72-hour fermented dough, slow-browned butter) and the use of Neapolitan techniques. The menu is ‘seriously’ extensive. Start with Burrata salad—a crunchy mix of creamy burrata, cherry tomatoes and arugula, tossed in zesty lemon dressing. The antipasti or the Mozzarella stick, with gooey, molten cheese …
A veggie paradise of taste
Perched amidst the verdant embrace of Timbertales Luxury Resort in Coorg, Twisted Basil stands out as a feast for both the eyes and the palate—a pure‑vegetarian sanctuary where plant‑based cuisine is elevated to an art. If you are looking for an interesting tasting menu on your next trip to Coorg, look no further than Twisted Basil that offers a choice of tasting menu that include Pan Asian, Continental as well as a Chef’s Choice option, which is a mix of what is in season and fresh produce of the day. Food : The continental menu starts with …
High tea with hints of the empire at Kochi's Brunton Boatyard
Fort Kochi has always been a mix of cultures. The Dutch, British, Portuguese, and Jews. Their influence extends to everything, most notably architecture and food. And nowhere is this amalgamation more profound than at Brunton Boatyard, a CGH Earth heritage hotel perched on Calvathy Road. Indeed, at their History restaurant, one is serenaded by way of a scrumptious fine dining experience that very thing: the history of Fort Kochi, through 32 cuisines from all the communities that make up the place. However, at their Armoury Restobar, this emp…
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…
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