Cracking the code to Goa’s pulsating food and beverage space is no mean feat. A few years ago, entrepreneurs Karrtik Dhingra, siblings Tarun and Bipin Sibal, and Shyaam Khurana broke the convention with Titlie Goa, a popular beachfront culinary bar synonymous with collaborative cuisine and craft cocktails. The same team is now back with a…
George Bernard Shaw had said with his typical Irish sense of humour: “There is no love more sincere than the love of food.” It certainly was the case for the original Gurgaon Foodie, founder and marketing professional, Aalok Wadhwa. Soon, he was joined by former banker Shefali Saxena and marketing professional Shivendu Mittal, and the group,…
On the outskirts of Ahmedabad is a 35,000 sq ft factory that since last year has been open to visitors. But 2023, is an extra special year for the 250- odd member team of The Baker’s Dozen. “We celebrate a decade this year,” says founder Aditi Handa who set up the operation with her husband…
HYDERABAD: The City of Pearls, known for its rich history, culture, and of course, its delectable cuisine, has welcomed a new culinary gem to its gastronomic scene. Dum Maaro Dum, the latest multicuisine restaurant, located in the bustling Gachibowli neighbourhood, offers a culinary journey that transcends borders. The menu at Dum Maaro Dum is a…
The tea blends encompass a wide spectrum, including oolong tea, white tea, and green tea, infused with an array of herbs such as tulsi, lavender, hibiscus, flowers, and spices. As the name suggests, most of their teas do not contain milk. Alongside their authentic teas, you’ll find a wide range of other options like iced…
Vegetarian HaleemGaurang’s Kitchen’s Vegetarian Haleem is a revelation, particularly during the sacred month of Ramadan. Traditionally, haleem is a dish celebrated by meat enthusiasts, leaving vegetarians curious about the fuss. Chef Meet Shah, however, cracked the code and unveiled a vegetarian version that not only stands toe-to-toe with its meaty counterpart but also has a…
KOCHI: The humble dish kanji has always been a global dish. In England, it is porridge made of oats and in China, it is called congee, or more accurately zhou in Mandarin and juk in Cantonese. Russians have kasha made of buckwheat. And Italians consume polenta made of cornmeal. The kanji has adapted to various…
HYDERABAD: The rich tapestry of global cuisine often faces dilution in the fast-paced demands of modern life. However, a dynamic mother and daughter duo from Hyderabad, India have embarked on a flavourful journey to the United States with their innovative start-up, Podi Life. Alaknanda and her mother, Vasavi, are on a mission to introduce the authentic…
A cuisine apart As her career as an author soared, Kumar was approached by renowned hotels and restaurants to teach their chefs. Kumar points out that there are two streams of this cuisine. One came about during the time of the British Raj and the other was innovated by bawarchis. “We embrace the European rolls…
Bringing the best of these two worlds is the ongoing food fest, ‘The Great Indian Odyssey’ at Avenue Regent on MG Road, Kochi. Upon entering the space, staff, donning multi-coloured pagaris (turban), welcomes one to the buffet, arranged neatly on one side. Executive sous chef Biju K K is visibly excited to have introduced the…
