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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 …
For those flirty days
Scarlett House is perched in a quiet bylane tucked away from the cacophony of Bandra’s bustling markets. Malaika Arora’s first hospitality venture along with son Arhaan, the restaurant is nestled inside a 90-year-old Portuguese bungalow in Pali Village in Mumbai and moonlights as a retail space as well. From coffees and breakfast bowls in the mornings to cocktails and bar bites later at night—there’s a lot on offer at this 45-cover restaurant. Food : The menu, designed by Chef Beena Noronha has more hits than misses. There are a variety of gl…
A peek inside pistachio shells
PisThe green-looking, woody-tasting buttery little nut we call pistachio has long been a pantry favourite. In recent years, it has even found fame in modern cuisine. From creamy pistachio spreads to pistachio-stuffed ‘Dubai Chocolate’, the glow-up is real! Its subtle sweetness, rich texture and vibrant colour make it a favourite among chefs and snackers alike, proving that pistachio is no longer a sidekick, but the main character. The history Pistachio traces its roots back to the Middle East, where they were cultivated for over 9,000 years.…
Savour the seaside
Perched above the golden sands of Anjuna Beach, Jolene By The Sea is more than a destination—it’s a feeling, an ode to indulgence and aesthetic living. Co-founded by Amrita Arora and Shakeel Ladak, the restaurant blends Goa’s free-spirited charm with European elegance. Food : Michelin-starred Chef Suvir Saran’s bold ‘modern-global-comfort’ menu is a kaleidoscope of culinary influences. For instance, the perfectly golden, crisp calamari, creates an irresistible crunch. The signature Kochi lobster cornettos deliver fun-sized bites, unearthing o…
Japan on the table
In a country where anything ‘exotic’ is often equated with luxury, one chef has made it his mission to reframe Japanese food in India—not as an unattainable indulgence but as a homegrown experience steeped in history, simplicity, and deep cultural resonance. Brehadeesh Kumar, 27 year old co-founder of the popular Japanese restaurant Ginkgo’s has become the first non-Japanese individual to be appointed as a Japanese Cuisine Goodwill Ambassador. Four years before that, Ginkgo opened in Mumbai and Pune. It is named after an ancient Japanese tree…
Chakka Alias Jackie!
Fruits with powerful fragrances have a unique way of connecting with our brains, evoking memories and sensations. Even sans their physical presence, the thought of their fragrance or the texture we feel when devouring them is enough to stir a vivid image. Jackfruit, with its distinctive aroma and texture, is a classic example. Whether it’s a fresh fruit hanging from the tree or a weathered one lying on the path, the air around it is filled with a fragrance that’s hard to ignore. Large in size and with its striking colour or flesh, this tropic…
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