Features
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Local ingredients, global dishes: A chef embraces his roots to create masterpieces
One day, towards the end of 2013, Chef Thomas Zacharias, who was then...
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When nature calls, they get set, grow
Fleshy green avocado for your Avo Toast. Delicate pink oyster mushrooms for your...
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‘Social’ restaurateur Riyaaz Amlani on how to make it big in the industry
It is often said that some of our most distinct and vivid memories...
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Now relish street food in fine dine environs
You relish golgappas and aloo tawa chaat but would prefer not to stand...
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5 hospitality trends that will dominate 2019
It’s that time of the year when hospitality businesses have a renewed focus...
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Extraordinary journeys: Zorawar Kalra on why his new restaurant will shake up the London scene
Travel has long been a driving force for Zorawar Kalra, the renowned New...
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If your restaurant works in Bengaluru, rest assured, it can work anywhere’
Food plays a very vital part in the cultural diversity of Bengaluru, what with...
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Families in Food: Srinagar’s 100-year-old restaurant that is steeped in history
Nestled in the heart of Srinagar, a 100-year-old restaurant is steeped in history...
