India's premier luxury lifestyle women's magazine

Wine & Dine

Pulpo (Octopus), Chintextle, Pickled carrot, Pujol
January 02, 2020

Twist of Plate

Text by Shirin Mehta

There is much more to Mexican food than tamales and tacos, discovers Shirin Mehta, who takes a flavourful bite out of Pujol, Contramar and Quintonil, three restaurants in Mexico City that have gained worldwide renown
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Cakes

Letting Them Eat Cake

Text by Zaral Shah. Photographed by Joshua Navalkar

Thanks to these mindful entrepreneurs who were inspired to modify their sugar and carb consumption habits themselves, Mumbai’s holistic fitness seekers don’t need to rethink ordering dessert…
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The culinary swing towards mindful eating isn’t limited to cafes, bars and restaurants; cinemas are jumping on the bandwagon too — unhealthy snacks have been replaced by more diverse, wholesome and customised theatre foods. At INOX Insignia in Atria-The Millennium Mall, a thoughtfully curated and unconventional menu adds to the luxury movie-watching experience, and Zaral Shah samples the goods while chatting with the venue’s head chef, Vicky Ratnani and the COO of Inox Leisure, Daizy Lal. . .
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Like A Kid In A Candy Store

By Anandita Bhalerao

Verve gets an inside look into the La Folie Chocolate Factory Café, Mumbai's first bean-to-bar chocolate laboratory.
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Mumbai-based Vanilla Miel is known for its tempting selection of entremets. And, the patisserie’s masterfully crafted Instagram images – which reveal each flavour encased in these classic French layer cakes – make them even harder to resist. Business partners and sisters Isha Shetty and Mansi Shetty Bafna treat Verve to a special tasting…
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Rahul Akerkar, Chef-restaurateur, Qualia

The man behind the wildly popular but now-shuttered Indigo and the newly-opened Qualia writes about his experiences of the good ol' days....
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Black Baza Coffee, Arshiya Bose

As Indian coffee culture advances and consumers become more discerning, the founder of the Bengaluru-based Black Baza Coffee continues to help the Adivasi community to leverage their innate ties with their habitats and earn a rightful share of the business
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Swati Snacks, Karan Shah
April 11, 2019

The Enduring Allure Of Swati Snacks’ Yellow Plates

Photographs and Styling by Neysa Mendes

Basic but elevated, the stark, yellow dishware of Swati Snacks in Mumbai asserts the individuality of this culinary institution without trying hard, adding a familiar visual and tactile dimension to the experience of eating here. Megha Shah meets the family behind the charming spirit of the 55-year-old brand.
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Noma, Copenhagen, The World’s 50 Best Restaurants

Eating Your Way Through Copenhagen

Text by Shirin Mehta

Noma, on top of The World’s 50 Best Restaurants list several years in a row, has spawned an amazing phenomenon. Chefs from its kitchen have moved forth to open restaurants all over Copenhagen and these have proved to be excellent ones. Verve, map in hand, ferrets out some of the finest
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Fresh catch of the day displayed at the Pescheria, Giuseppe Beppe Gallina, Turin, Porta Palazzo
March 04, 2019

Ocean to Table

Photographs by Sheetal Mallar. Translation provided by Mabel Redaelli

A fishmonger in Turin has a unique approach to customer service while being mindful of his produce and the environment. Giuseppe Beppe Gallina, better known as Beppe, speaks to Sheetal Mallar of his passions and hopes while sitting in his pescheria (fish stall) at the iconic Porta Palazzo
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Cascara, Coffee Cherry, Coffee Cherry Tea, Coffee Cherry Tisane, Devi Coffee, Devika Dutt, Featured, Herbal, Nishant Singh, Online Exclusive, Sussegado Coffee, The Roastery Coffee House

Somewhere between coffee and tea, this healthy tisane is finding a place in the beverage world
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Belmond Villa Sant'Andrea, chef Agostino, Featured, goat cheese, handmade pasta, Italian cuisine, masterclass, Oberoi Mumbai, Online Exclusive, pastadough, ravioli, Sicilian food, Vetro

Making Pasta Unlike The Italians

Photography by Joshua Navalkar

At Oberoi Mumbai’s Vetro, Sicilian chef Agostino D’Angelo teaches Megha Shah how to cook the Sicilian way
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