India's premier luxury lifestyle women's magazine

Wine & Dine

Bombay Bizare Baker, Chubby Baker Co., Diet, Divya Ranglani, Divya's Healthy Treats, Featured, healthy dessert, keto dessert, Online Exclusive, Protein Bakeshop, Rashi Chowdhary, Rohan Agnani, sugar-free dessert, Tara Kapur

For those who are on the keto diet, or just want to eat desserts every day without feeling guilty about their sugar intake, these are the people you should have on speed dial...
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Arm Stretcher, Catch Fish Two-Handed, Chef Zorawar Kalra, Cocktails, Dildeep Kalra, Distended Chicken, Featured, Food, Grilled Butterfly Prawns, Heart of a Tiger, Lamb Masamman Curry, Modern Thai Bar and Grill, Online Exclusive, Recommendations, Restaurant, The Way of the Duck?, TYGR

We get a preview of the innovative new modern Thai bar and grill from Zorawar Kalra's Massive Restaurants
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Alcohol, Alcoholic Beverage, Apple Cider, David Sheppy, Featured, Morgan Beverages, Online Exclusive, Rohan Nihalani, Sheppy's Sheppy's Cider
December 05, 2018

Cider is one of the most overlooked alcoholic drinks in the country. With the launch of Sheppy's, Morgan Beverage’s Rohan Nihalani hopes to change that
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Achintya Anand, Ariella Blank, Ashwini Raghupathy, Atmosphere Kombucha, Bombucha, Bucha Bar, CommBucha by MAVI, Featured, Fermented Tea, Good Life, Gutnanji, HappyBooch, Harsh Negandhi, Health, Khukrain’s Kombucha, Kombucha, Krishi Cress, Mashi, Monika Powlowska, Nitin Gandhi, Online Exclusive, Probiotic, Rakhi Jain Arora, Rebekah Blank, Shailaja Sharma, Vikram, Zen Tiger

As the fermented tea gains popularity across the country, here’s where you can order your batch from
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Aditi Anand, Craft Gin, Featured, Gin, Liquor, Mahua, Native Brews, Online Exclusive, Proof, Susan Dias, Tipple
November 13, 2018

In a Verve exclusive, Native Brews’ Susan Dias talks about Proof, the newest local gin to hit the market soon
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Industry Beans Lt. Collins, Melbourne
November 10, 2018

Coffee came to Australia circa 1788, but the first cafes emerged only after World War II, fuelled by the Italian incomers’ cravings for a taste of home. The last decade, however, saw the humble bean gain a cult following, thanks to an influx of third-wave coffee shops that have turned Melbourne into a global hotspot, says Verve
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Typhoon Shelter, North Skyzone, Level 1

Palladium and High Street Phoenix boast several new eateries that are bound to woo and satiate the palates of diehard foodies. Verve checks out the fare at Typhoon Shelter, Rivers to Ocean and Foo
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212 All Good, A Reverie, Alcohol, Alcoholic Beverages, Anand Virmani, Aneesh Bhasin, Bengal Bay Tonic Water, Bombay Canteen, Bulldog, Coarunn, Cocktail, Dashanzi, Drinks, Featured, Gin, Ginaissance, Greater Than, Gunpowder, Hapusa, Jaisalmer, Jodhpur, Juniper, Masque, Miss T, Monkey 47, Online Exclusive, Perch, Public Affair, Rahul Mehra, Rishabh Gupta, Sahil Jatana, Sakshi Saigal, Sanjeev Banga, Stranger & Sons, Svami Tonic Water, The Botanist, The Piano Man, The Star Of Bombay, Toast & Tonic, Vaibhav Singh, Vidur Gupta
October 31, 2018

India’s Gin-aissance Is Here

Text by Shubham Ladha

There is an increasing millennial interest in the spirit and with a slew of homegrown craft producers and a host of bars stocking international favourites, it's a great time to be a gin drinker in India
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Godrej Nature’s Basket, High Street Phoenix

3 gourmet destinations at Palladium and High Street Phoenix, are for all those with a palate for the finer flavours in life
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The ornate facade of the much-awarded Majestic Café, Porto

Taste Of Porto

Text by Shirin Mehta

What can be better than to catch up with like-minded friends over good food and experience a city’s cuisine through the eyes of those who know your cravings? Verve indulges in the rustic and traditional flavours of the Portuguese city that never sleeps
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Vineet and Rashima Bhatia

How 20 Years Of Marriage Helped Chef Vineet Bhatia Build His Brand

Text by Megha Shah. Photographs by Joshua Navalkar

The country’s best-known chef abroad, Vineet Bhatia, shows Megha Shah how his strong marriage has intensified his bond with food and why sharing plates can be an oddly emotional exercise
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