Décor: Cupped in toasted woody tones, and warm amber, the intimate restaurant brings in 12 teal hip seaters at the sole table, with an informal bar. The counter has been upcycled from a wooden bar top from The Bombay Canteen. Service: You can expect warm, genuine, effortless service. The playlist sets the vibe easily, with…
“There has been a significant increase in demand for gourmet pet food. Pet owners are treating their furry friends like family, since they have more disposable income to spend on their beloved wards. People are becoming savvier about pet nutrition, and look for high-quality ingredients,” explains Dr Shashank Sinha, CEO, Drools Pet food, a company…
MOSCOW: A suspected outbreak of a rare and extremely dangerous food poisoning in Moscow left more than 120 people seeking medical help and at least 30 in intensive care, health officials said on Monday. The patients were admitted to hospital with suspected food-borne botulism, a life-threatening condition that attacks the nervous system and can cause…
With more than 8,000 Japanese residents, Düsseldorf has the largest Japanese community in Germany and the third largest in Europe after London and Paris. How come? In the 1950s, growing economic ties between Japan and Düsseldorf led to many Japanese businessmen and their families to settle here. With them came Japanese doctors, hairdressers and restaurateurs,…
BENGALURU: Bengaluru ordered more than 6 million burgers over the past year, and has become the Burger Capital of India, says Swiggy. On the occasion of International Burger Day 2024, which falls on May 28, Swiggy has shared the latest burger ordering trends observed over the past year. Swiggy has seen a significant increase in…
Often considered the “holy grail” of gourmet, French cuisine has a definite and strict set of rules that govern the flow of courses. For instance, in a multi-course meal, a palate cleanser—by way of frozen preparations like the granular ice crystals of granitas and the smoother textured sorbets—serves as a crucial transition between dishes. Not…
The food explorer gets off the train, who has travelled from London to Cardiff in barely two hours, and is greeted by an affable, smiling woman at the platform. She says a quick Croeso (welcome) and hands over a paper bag, still warm, containing two Welsh cakes. Part pancakes, part cookies, the small, circular cakes,…
Goa is where investion and innovation thrives. It is a tiny enclave of myriad habits and tastes, with food taking the prize. Like in Taupe, the latest addition to Assagao’s bustling neighbourhood. Conceived by the team behind the popular Titlie, it marries regional cuisine with Goa’s susegad vibe. Food: Chef Tarun Sibal ensures that while…
Legends have forgotten legacies. Like for example the jewel of Middle Eastern cooking, bulgur. Loved by Chinese emperors and ancient Babylonians, this popular grain is made from durum wheat and is storming food correctness in fancy kichens with fancier chefs. Ironically, it is considered one of the world’s first processed foods: In eastern Mediterranean villages,…
The story goes that when Chef Sanjay Thumma’s mother was pregnant with him, she opened the lid of the biriyani pot and felt her water break. “She was rushed to the hospital and 15 minutes after that, I was born. I was called the Biriyani Kid all through my childhood,” Thumma chuckles. Nobody knew at…
