India's premier luxury lifestyle women's magazine

Wine & Dine

Chef Hemant Oberoi, Taj group of hotels, Yantra

Chef Hemant Oberoi Creates A Buzz With ‘Redefined Food’

Text by Shirin Mehta. Photograph by Prateek Patel

"People want something different and I have always managed to stay ahead of the trends to be able to give them that"
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Food, farm-to-fork gourmet

With several speciality restaurants choosing to grow their own produce, hyperlocal sourcing is becoming increasingly popular in India....
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Summer in A Bowl

Text by Aparrna Gupta

Cool your palate with fresh summertime ingredients at The Clearing House
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Toast & Tonic, Manu Chandra, Mumbai

Chef Manu Chandra's Toast & Tonic is a forward-thinking restaurant with a fiercely seasonal menu
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Toast & Tonic, Manu Chandra, Mumbai

Chef Manu Chandra On Cultivating A Unique Food Culture

Text by Simone Louis. Images by Kunal Chandra

Amid the launch of yet another of his culinary properties in Mumbai, we join Chef Manu Chandra in an effusive conversation about produce and innovation
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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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