India's premier luxury lifestyle women's magazine

Wine & Dine

Tickle your taste buds with Shiro's latest menu that celebrates authentic Asian flavours
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house of nomad, gastro bar, taj lands end, mumbai

Discover unusual flavours and immersive stories at this hip new gastro bar
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Hakkasan, Mumbai
May 22, 2017

From Hakka hand-pulled noodles to crispy duck rolls...
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Anjli Vyas, Bare Kitchen
May 17, 2017

Watch What You Eat With Anjli Vyas

Text by Zaral Shah. Photographs by Manasi Sawant

"The best way to lose weight is 80 per cent what you eat and 20 per cent exercise"
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Divya Ranglani, Healthy Treats
May 16, 2017

Watch What You Eat With Divya Ranglani

Text by Zaral Shah. Photographs by Manasi Sawant

"When we create a good product combined with health benefits, it gives us a high”
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Danya Dhanak, The India Edition

Watch What You Eat With Danya Dhanak

Text by Zaral Shah. Photographs by Prateek Patel

"I definitely think that eating consciously is the new cool"
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Steamed Chilean sea bass with ginger soya sauce, raspberry and spinach handmade noodles and raspberry crisp

2 Chefs Whip Up A Storm With Raspberry And Sea Bass

Text by Shraddha Jahagirdar-Saxena. Photographs by Amrita Diwanji

Edible flowers, lemons, basil seeds and caviar play supporting roles as Chef Sunil Gadihoke and Chef Yuanzhong Jia conjure up innovative delicacies
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AB Celestial, Floatel, Food, Restaurant,
April 29, 2017

AB Celestial, nestled between the coast and the sea link, bears the distinction of being the only ‘floatel’ in India
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Jean-Charles Boisset, Winemaker

On a visit to India to impart his expertise, he engages in a tête-à-tête with us about heritage, terroir and all things Pinot
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burger factory, places to eat, goa
April 25, 2017

3 Restaurants To Visit On Your Next Goan Escapade

Text by Inchara Shanthappa, Devika Sarin and Neeta Saraogi

Artisanal food meet cosy cafes in the state of culinary surprises
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Non Vegetarian Tapas Platter - Spanish Escape at ASILO
April 23, 2017

In its third edition, Asilo's hugely popular 'Getaway Series' serves up a slice of Ibiza
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Kelvin Cheung, Bastian
April 21, 2017

The chefs discuss the importance of presentation and their plating philosophies
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