Avartana: southern soul, global face, and an experience to cherish.

Curd rice made with sago. Potatoes that look like fish and chips. A toffee made with white butter and wrapped in beetroot paper and a paan that looks more like gelato -- nothing is what it seems and yet it satisfies like a lost flavour from your childhood. Served in fixed menus of seven, eleven, and thirteen courses with vegetarian, non-vegetarian, and seafood variants, a meal at Avartana is a special culinary experience.

How Chef Rana Makes the flavours sing at Jade.

"Please do not serve ma'am those chilies, " chef instructs, Hussain, our server. "No, no!" I want it. I interrupt. Sandwiched between his boss and me, Hussain is unsure, when I smile at him and signal to serve me some fried chillies and the sauce. He obliges. The fish that chef has prepared for me …

The Wine Company — Pairing New Flavours With Old Wines

That Sarah Todd loves Indian food is no surprise. The Model turned chef had won hearts when she made Alu-Gobhi at Master Chef Australia in 2014. Her fan following only grew after she opened Antares in Goa and curated the menu for The Wine Rack in Mumbai. Sarah, however, had so far been absent from …

A food Trail in Old Delhi — Minus the Clichés.

Hot, humid, dusty, and congested, the lanes of Old Delhi can overwhelm the most experienced, but, if one can look beyond the heat and dust, the narrow labyrinths of Shahjahan’s capital reward with treasures unlike any other. While most of us see the food of the walled city through a handful of restaurants – and …

Prego: A delightful Melange of Good Food and Great Conversations.

What do you mean you prefer vegetarian!" Exclaimed chef Stephano when I told him I was a non vegetarian with a strong bias towards vegetarian food. I smiled. It was for him to figure out. "Okay, let me make you some vegetarian stuff." He declared. In a matter of minutes I had this super fresh, …

On Finding the Easter Eggs and the child within

I first saw Easter Eggs when I was about nine. We were in Allahabad at the time and father had brought this fancy  large egg. It was white and it was hard, made with sugar, perhaps. The surface was beautifully  decorated with intricate pink detailing of bows and ribbons, flowers and leaves. To the middle …

Karnataka Food Center: Much ado about nothing.

So this morning I excitedly posted some pictures of my breakfast, something I usually not do until after I have eaten it. There were two reasons for that. One: I had been planning to go to the place -- a stare run canteen -- for more than two years now. Two: I was excited to …