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I write on current affairs
Indulging in the culinary artistry of So Wild, and Shades of Green—two exquisite plant-based restaurants—reveals a narrative of sustainability, culture, and creativity
Girona twinkles like a fairy-tale with its cobbled lanes and stunning medieval architecture. Three chef brothers have transformed the city into a foodie paradise, attracting filmmakers like ‘Game of Thrones
Historians trace Ras Al Khaimah's pearl industry back to the 12th century, making it a notable trading hub for exquisite pearls. The Suwaidi Pearl Farm offers visitors a glimpse into the region's rich pearling tradition and natural beauty
Discovering Switzerland is captivating, especially on the Grand Train Tour, where breathtaking mountains and a rich history come to life. Nothing rivals the magic of a train journey among the countless experiences this beautiful country offers
Flying a plane has always been the numero uno dream of Aashti Sindhu. Lately, it is her passion for veganism that has her focusing on consulting with restaurants and hotels that want to add vegan, plant-based and gluten-free options to their menu
Explore Zurich's pulsating gastronomic scene, featuring COR, DAR, Haus Hiltl, and KLE—offering exquisite vegan and vegetarian experiences, from pintxos to Michelin-starred delights, since 1898
Shopping for the best ingredients, the places they like to eat out at, and one great recipe - three expat chefs in Delhi on all this, and more
Chef Manish Sharma, Executive Chef at The Oberoi, Gurugram, has created a vegan menu that is a standout. In a talk, he shares the reason behind the move, the source of his inspiration for going vegan, and a recipe for a mushroom dish from the menu that you can create at home.
Chef Balvinder Pal Singh Lubana, Executive Chef of Courtyard by Marriott (Gurugram Downtown) rustles up a butter chicken (Chooza Khaas Makhani) that is a standout. In our talk, he shares the source of his inspiration, and the recipe
If you are yearning for that refreshing splash of water, step into these gorgeous plunge, and even jacuzzi pools, to unwind at the end of a long day with a revitalising drink and appreciate the sights from panoramic windows.
Indian food is a big part of New Zealands month-long annual culinary festival, Visa Wellington on A Plate. We look at the festival through the lens of Indian-origin chef Vaibhav Vishen and his exclusive event, My Kashmir Odyssey.