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On a New Spice Route: Matram Dwarka
Delhi restaurateur Shubh Sharma—behind Mayfair, Barcode, and Pokerface—returns with Matram, Dwarka’s first chef-driven dining space. With a pan-Indian menu spanning Kashmir to Kanyakumari, the restaurant sets out to deliver India’s flavours on a single plate. Matram makes a striking impression with stone-carved elephants, wooden pillars, and a water fountain. Inside, warm lighting meets Kathakali murals, while the ceiling, designed to mimic the open sky, draws inspiration from the nadumuttam of Kerala’s Nalukettu homes. Chef Suresh Singh Fa…
How much for matcha? Prices for the popular powdered tea soar due to global demand
The world’s fondness for matcha is about to be tested by steep price increases. Global demand for the powdered tea has skyrocketed around the world, fueled by consumer interest in its health benefits and by the bright green matcha lattes bubbling up on social media. In the U.S., retail sales of matcha are up 86% from three years ago, according to NIQ, a market research firm. But the matcha market is troubled. In Japan, one of the biggest matcha producers, poor weather reduced this year’s harvest. Matcha is still plentiful in China, another m…
To drink a secret brewed in secret
Evening settles over Phobjikha Valley like a silk shawl, its rolling meadows bathed in the quiet glow of the fading sun. Inside her snug homestay kitchen, Kumbu Lhamo tips a shallow wooden bowl, grinning into its cloudy depths. The sip is warm, smoky, faintly chewy; the taste of Bhutan itself. This is ara, the country’s most guarded home-brew, as beloved and unmistakably Bhutanese as ema datshi. Ara is not found on supermarket shelves or glossy menus; it is born in kitchens and courtyards. Lhamo, like most Bhutanese women, distils hers in cop…
A Sindhi soul stuck in spain
If a plate could tell tales, Omny Kitchen would be its Scheherazade. Helmed by the celebrity Chef Vicky Ratnami, Omny Kitchen feels like a cruise ship docked on dry land. The food reflects Ratnani’s three decades of experience with cruise ships, and other global culinary escapades. Food: The menu isn’t just sweeping; it’s downright nomadic, gathering bits and pieces of inspiration from Spain, Sindh, Kerala, and beyond. Take the ceviche, for instance, a zesty convergence of seabass and tuna drenched in citric Leche de Tigre and a playful twis…
Scotching all rumours
In the past decade, Indian single malt whiskies have emerged from under the shadow of Scotch to claim their place on the global stage—driven by a potent mix of innovative craftsmanship, climatic advantages, and international acclaim. Indian producers leverage the rapid maturation delivered by India's tropical climate, unique six row barley, and creative cask experimentation to craft bold, flavorful whiskies in a fraction of the time needed in Scotland. This evolution is fuelled by a rising consumer preference for premium Indian brands, as …
Not all processed foods are bad; Here's what to look out for on food labels
NEW SOUTH WALES: If you follow wellness content on social media or in the news, you've probably heard that processed food is not just unhealthy, but can cause serious harm. Eating a diet dominated by highly processed foods means you're likely to consume more kilojoules than you need, and greater amounts of salt, sugar -- as well as food additives. But not all processed foods are equal, nor bad for you. Here's what to look out for on food labels if you want to buy processed, but convenient, foods. What do the processing categori…
Craving Indonesian food? Head to Shangri-La Delhi’s food festival this weekend
In 2024, Indonesia welcomed over 710,000 Indian travellers, according to its Central Statistics Agency. Most found their way to Bali, a favourite with young Indian honeymooners, with postcard-perfect beaches and Instagram-ready resorts. But for those who can’t book a flight just yet, there’s an easier route — Tamra at Shangri-La Eros, Delhi, where Indonesian chefs Aris Diono and Anwar (of Shangri La Jakarta) are bringing the islands’ flavours straight to the capital. For both chefs, the story began at home. “I grew up in a family where tradit…
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