The three-Michelin-starred New York restaurant from Chef Daniel Humm will feature an entirely vegan menu when it reopens its doors on June 10.
Food & Drink
NRAI’s live event saw industry stalwarts come together to discuss the restaurant industry’s need for development of robust and sustainable delivery models
Mango, in nearly every form, shape and variety is a great addition to many a drink. Here are recipes to 8 mango cocktails you can make at home and celebrate summer safely.
The chakuli pitha is a much-loved staple in eastern India, and for good reason. It improves gut health, is easy-to-digest and pairs with a variety of dishes.
Chef Himanshu Taneja, Director of Culinary for South Asia, Marriott International, talks about menu engineering, sustainability and the future of F&B in India.
Chef Siddharth Kalyanaraman, at the helm of the kitchen, adapts local ingredients to typical Indian recipes to present a refreshing take on Indian cuisine.
Chef Ravish Mishra of The Westin Goa strikes a fine balance between traditional Indian culinary elements and modern nutrition engineering with the plum, walnut and palm jaggery kheer.
Izzy and Reed are two new small-batch craft ciders from the Thirsty Fox label under Trillium Beverages. Currently only available in Mumbai and Pune, the ciders will hit shelves across Delhi-NCR, Bengaluru and Goa soon.
Fat is an essential macronutrient the body needs to keep things running fine. But there are different kinds to consider when it comes to the healthiness of it.
The calorie and nutrient dense Ramzan special dish can also be great for health, provided it’s had in moderation.