Vietnamese Prawn Mango Red Curry By Chef S. Vairamuthu, Taj City Centre, Gurugram
Chef S. Vairamuthu presents a Vietnamese menu, culminating in his fragrant Vietnamese Prawn Mango Red Curry and its signature recipe at Thai…
Global Beverage Tourism: The Ultimate Tea, Coffee and Wine Guide for Aficionados
Beverage tourism transforms tasting into travel through immersive journeys celebrating origin, flavour and local culture Across the world, drinks are becoming destinations….
The Indian Mango story: A delicious journey through the most legendary fruit
Across orchards, royal courts, wedding doorways, export pack houses and climate-stressed farms, the Indian mango records how the country grows, celebrates, trades…
4 Stunning Cocktails to Shake Up World Martini Day
Four distinctive martinis bring floral, citrus, coffee and botanical flavours together, celebrating modern mixology with craftsmanship, character and creative flair The 144…
When Cuisine Becomes Theatre: The Art of Edible Presentation
From Kaiseki restraint to Alinea’s spectacle and India’s sensory abundance, plating has become one of cuisine’s most expressive arts The room stills…
Why Indian Fine Dining Is Winning Global Gourmets
Indian fine dining enters its brightest era with Michelin stars, bold chefs and regional imagination Indian food has entered the world’s most…
FESTUM: Botanical Toast to World Gin Day
FESTUM celebrates World Gin Day with Gondraj lemon gin, hibiscus, peach and ginger ale in a crisp, botanical highball serve Created as…
10 Ways India’s New Pour Is Redefining Beer And Food Pairing
India’s new pour is stylish, food-loving and proudly local, bringing craft flavour, regional ingredients and gourmet pairings to modern tables For years,…
13 Most Expensive Foods in the World and Why They Cost So Much
Expensive foods earn their luxury status when rarity, culture, craft and desire come together on the plate The world’s most expensive foods…
Food Plating Trends: The Art of Fine Dining Presentation
From Kaiseki restraint to Alinea’s spectacle and India’s sensory abundance, food plating has become one of cuisine’s most expressive arts Kamal Gill…
