Call Me By My Pen Name

As bottled water companies continue to remove beneficial, naturally present minerals and nutrients through “purifying” processes, Lakshitaa Khanna has made it her business to learn everything she can about water’s varying flavours, textures and other properties, which are surprisingly complex. She talks to us about how she ended up in this unconventional profession and the importance of going back to the source
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Melancholic and melodic, Shantanu Pandit’s new music is the perfect antidote to these fraught times. Marked with advanced maturity folded over a keen sense of awareness and authenticity – it has the potential to cut across age groups, from adolescents through to those in their mid-thirties. But within them, the prime takers for his debut album Milk Teeth may just be the adamant romantics seeking comfort in a past innocence after “adulting” and looking to view the world anew, much like Pandit
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Movie prosthetics artist Zuby Johal uses innovative make-up techniques and can scare the wits out of you…. She also displays an innate love of fashion, with the desire to extend her expertise in working with silicone to the clothing and lifestyle sectors…
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As Earth Month comes to an end, we bring back some standout features from our two Environment issues, which explored the many faces of the relationship between humans and their surroundings. These stories are repositories of conversations and thoughts that we hope empower readers with the understanding that even a simple shift in perspective is a step toward making the climate crisis a less intractable problem
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Urban citizens and proponents of the organic food movement are largely unaware of their proximity to legislation that threatens to leave the farmers who keep their plates filled without livelihoods. While shifting closer to the source is desirable in theory, customers of sustainable endeavours first need to fully understand the consequences of their choices and demands
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Keertida Phadke’s decision to forsake a well-paying job in marketing for a course at a plant-based culinary school in New York seemed risky to her friends and family, but the Natural Gourmet Institute (NGI) alumnus stands by her decision. In the middle of expanding her vegan brand, Better, the 34-year-old founder speaks to Verve about her culinary education, how it helped her corner the retail space in India and the pay-off of having undergone such specialised training at a time when the food industry is in limbo
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Acoustic consultant and architect Buland Shukla believes in living a life less ordinary
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