Wine & Dine
Through a photo-essay spurred by her ponderings over the questions of home and identity, the writer, who has grown up in India and Indonesia, brings into focus the similarities between the two Asian countries, especially when it comes to their shared food history
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Eating together is the pivotal activity around which Imphal-born Daksha Salam’s elaborate gatherings operate. As he prepares to host an exclusive luncheon for Verve, he talks about his early influences and how he’s demystifying North-Eastern cuisine
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Eating together is the pivotal activity around which Imphal-born Daksha Salam’s elaborate gatherings operate. As he prepares to host an exclusive luncheon for Verve, he talks about his early influences and how he’s demystifying North-Eastern cuisine
Read more
Eating together is the pivotal activity around which Imphal-born Daksha Salam’s elaborate gatherings operate. As he prepares to host an exclusive luncheon for Verve, he talks about his early influences and how he’s demystifying North-Eastern cuisine
Read more
These Mumbai-based food entrepreneurs, who left their promising careers in fine dining to start their own enterprises, in interviews with Verve, talk about the process of — and challenges in — breaking free of the unsavoury practices that the restaurant industry is notorious for, while bringing the sensibilities of gourmet cooking into the delivery-only model
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These Mumbai-based food entrepreneurs, who left their promising careers in fine dining to start their own enterprises, in interviews with Verve, talk about the process of — and challenges in — breaking free of the unsavoury practices that the restaurant industry is notorious for, while bringing the sensibilities of gourmet cooking into the delivery-only model
Read more
These Mumbai-based food entrepreneurs, who left their promising careers in fine dining to start their own enterprises, in interviews with Verve, talk about the process of — and challenges in — breaking free of the unsavoury practices that the restaurant industry is notorious for, while bringing the sensibilities of gourmet cooking into the delivery-only model
Read more
These Mumbai-based food entrepreneurs, who left their promising careers in fine dining to start their own enterprises, in interviews with Verve, talk about the process of — and challenges in — breaking free of the unsavoury practices that the restaurant industry is notorious for, while bringing the sensibilities of gourmet cooking into the delivery-only model
Read more
These Mumbai-based food entrepreneurs, who left their promising careers in fine dining to start their own enterprises, in interviews with Verve, talk about the process of — and challenges in — breaking free of the unsavoury practices that the restaurant industry is notorious for, while bringing the sensibilities of gourmet cooking into the delivery-only model
Read more
These Mumbai-based food entrepreneurs, who left their promising careers in fine dining to start their own enterprises, in interviews with Verve, talk about the process of — and challenges in — breaking free of the unsavoury practices that the restaurant industry is notorious for, while bringing the sensibilities of gourmet cooking into the delivery-only model
Read more
Good Earth’s latest collection, Bosporus, transports the region and its culture right into our homes. We spotlight its Pomegranates & Roses tableware line – a unique collaboration spearheaded by the house’s founder and creative director, Anita Lal, and British artist Rebecca Campbell – that speaks volumes of the power of partnering up, especially in fraught times
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A spirited craft liquor industry finds a home on the state’s shores
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