'13 Issue 08
Perched on the confluence of a sea and a river, the newly-opened Leela Palace Chennai, already the recipient of a clutch of awards, is an imposing embodiment of the grandeur of yore
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We all know our way around a bread basket filled with foccacia and ciabattas. But how well do we know our own khamiri and warqi parathas? Sonal Ved dissects the flavours of Indian breads
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Oranges, olives and cottage cheese – three ingredients that are drenched in the hues that colour our Indian flag. Chef Vikas Vichare and Senior Sous Chef Ashish Bagul cook up offerings that use this triumvirate in two distinctly different cuisines. Shraddha Jahagirdar-Saxena marvels at their culinary ingenuity
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L’Artista by Mahindra Lifespaces – the premium residential address in Pune – redefines the essence of living aesthetically by using myriad design elements to create relaxed, open, contemporary living options, inspired by art
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Mala Vaishnav travels south to the innermost realms of Tamil Nadu and discovers the land that gave Chettinad chicken and Tanjore paintings a place in the archives
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With a Hollywood director putting his films in the hand of media revolutionary Tanaaz Bhatia, her marketing firm continues to adapt, evolve and innovate
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