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But regardless of which hot sauce you use, the chilli trend is here to stay. And ironically enough the impetus to add more ...
The Dalai Lama has moved part of the way towards achieving that goal. There is a democratically elected government in exile ...
If you have been to a fancy Western restaurant or even to one serving that kind of food in India, you will have noticed that the food comes out from the kitchen already plated. The main component of ...
So, has Bangkok, which most of us know well and regard a reasonably priced holiday destination that is not too far away, ...
So I make no value judgements about Gastro tourism. All I will say is that it now dominates gastronomy at the highest level.
I don’t want to get too involved with the arguments for and against a caste census now that a consensus has emerged over the issue. But it is still worth pointing out that, until 1990, most major ...
A few weeks ago at HICSA, India’s most important hotel investment conference, Manav Thadani, who runs HVS, the organisation behind HICSA, presented Ajit Kerkar with a lifetime achievement award.
The top hotel in Kochi, perhaps in all of Kerala, is now the gleaming Grand Hyatt on Bolghatty Island. It is owned by the Lulu group founded by the world’s richest Malayali, Yusuf Ali (worth 7 billion ...
Call me a jaded old bore but these are the current trends/clichés that I hate the most. There has always been a distinction between the European conception of a sandwich and its American counterpart.
The mechanics of the food came next. Madan Jaiswal who had worked at the President Hotel on Asaf Ali Road was brought in to revise and rethink the traditional kabab menu. Jaiswal began making his ...
But two things intrigue me. One: is it too much to expect a degree of consistency from politicians? When exactly the same thing happened at the end of Manmohan Singh’s second term, it was treated as a ...
America is a market that was always regarded as out-of-bounds to Indian chefs. But ever since Srijith Gopinathan won two Michelin stars at Campton Place in San Francisco, that seems to be changing.
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