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Hitting the Bullseye
The Tham brothers, Ryan and Keenan, take their most delicious Asian food format in KOKO to the city of Nizams. Hyderabad’s fascinatingly complex cosmopolitan palate is ready to do justice to the prized restaurant that rules the Mumbai and Bengaluru foodscapes. Food: KOKO Hyderabad passes the litmus test of serving the best Hamachi carpaccio, with flying colours. Try the aburi prawn maki torched at the table and the salmon harasu maki circles bullseye easily. Perfect pecks arrive in the soft-shell crab maki in samjang sauce and soya bean sheet…
Things you didn't know about chikoo
The different names of this tropical fruit are a real tongue twister – Manilkara zapota, sapodilla, chicozapote, naseberry, nispero, soapapple, sapota and last but not least, chikoo or chico. With so many names, it’s almost as if the fruit itself is as diverse as the cultures that embraced it. From ancient Mesoamerican civilizations to the tropical streets of Asia, chikoo’s journey has been nothing short of adventurous. Call it whatever good you like, but one thing’s for sure that this caramel treasure has a fascinating history and a flavour…
Flavours of Fusion
Celebrated for his seamless blend of French culinary techniques with Indian flavours, renowned Chef Priyam Chatterjee recently unveiled a nine course whisky-paired menu in Bengaluru, redefining the landscape of contemporary gastronomy. This culinary experience, titled L’Enfant Sauvage, took place at Neo Kitchen, Hilton Bengaluru Embassy Manyata Business Park, in collaboration with The Hedonist, elevating the city’s fine dining scene. Excerpts: Your culinary journey spans legendary mentors and Michelin recognition. How have these experiences …
Bangkok to Gurugram, chef Garima Arora's venture a homecoming masterpiece
Banng, chef Garima Arora’s first Indian venture, brings Bangkok to Gurugram with bold Thai flavours. The Michelin-starred chef combines nostalgia and spice in a vibrant restaurant led by her Gaa protégé, Manav Khanna. Food : Chef Arora rewrites the rules of Thai food with creative flair. The drama begins right with the appetizers. Enter the Tom Kha Pani Puri, where crisp puris, brimming with a mushroom-herb filling, rest atop elephant-shaped teapots filled with chilled coconut and lemongrass-infused broth. The Som Tum Papad takes the traditio…
Canvas and cuisine
Damien Hirst’s Cherry Blossom prints greet you as soon as you step out of the elevator. Inside, works by Sameer Kulavoor, Takashi Murakami, and Jennifer Guidi grace the walls while the alcove seating is adorned with Rana Begum’s spray paint on paper. Arts Cafe at the Nita Mukesh Ambani Cultural Centre (NMACC) aptly complements the adjoining Art House, spotlighting a (potentially rotating) roster of contemporary Indian and international artists. Food: The menu draws inspiration from Indian, European, and Asian flavours, offering a range of fam…
What’s in A name?
In my childhood, I always wondered why the chole that we made at home was called ‘Pindi chole’ in restaurants. It was the usual, smaller-sized Kabuli chana in a spice mix that was very similar to the ones that we made at home, but embellished with extra garnishes. Then, there would be the ‘Hakka’ noodles and manchurian that’s a perennial favourite at Chinese restaurants. Biryani has its own factions with Hyderabadi and Kolkata among the most popular ones. Fans of paneer bhurji will tell you how the Amritsari variant is their favourite, while …
Down the eat street in Sri Lanka
Step into any modest kitchen in Sri Lanka and you will find the traditional, local ingredients meeting the artful mastery of time-honoured techniques. The scent of cinnamon, black pepper fills the air with the usage of coconut, almost like a sacred ingredient. From the northern province Jaffna’s authentic one pot Vellala recipes to the central province’s ancient rice gruelling traditions, Sri Lankan chefs honour their roots with reverence, perfecting their recipes with expert blends of herbs, vegetables, and seafood. The result? Plates that t…
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