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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…
Food for thought
The bell above the café door chimed softly. Twenty-two-year-old Kajal—70 per cent blind in one eye and visually impaired in the other—walked over to the cafe’s door, her breath caught somewhere between fear and excitement. This was her first job as a barista and she wanted to prove that there was more to her than her disability. But it wasn’t easy. Not just because of the physical challenges, customers often looked past her; some avoided eye contact altogether. She went home those nights with bruised pride. By the second week, Kajal had found …
Whisky Day: A toast to ‘uisce beatha’
Love or hate her, but you cannot deny the timeless appeal of whisky. Once seen as the stoic companion to leather chairs and smoky rooms, this spirit has shed its old cliches. Today, whisky is as much at home in cozy neighbourhood bars as it is in sleek, high-end tasting lounges. It’s no longer just a gentleman’s drink — it’s a global affair, attracting enthusiasts, casual sippers, and curious newbies alike. A shot history Whisky traces its roots to medieval monks of 15th-century Ireland and Scotland, who distilled it as a healing dose of el…
Marwar meets the world
Perched against the backdrop of the Aravalli range, Taraksh—Sanskrit for ‘starry-eyed’—stands as the culinary home of Sayaji Udaipur resort. The restaurant pays homage to Rajasthan’s rich artisanal legacy. With over two decades of experience, its Executive Chef Rajendra Singh blends local Rajasthani ingredients with global flavours, shaping dishes that delight both adventurous and traditional palates alike. Food : The appetisers are nothing short of a culinary revelation. The Keema Kaleji Potli Samosa is a must-try, where spiced mutton mince …
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