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.

Spanish Festival, Seville

Candle in my bread, soup in my roll, sunset in my dessert and mushroom in my cappuccino -- that is what happens been you eat at Seville, one if the most enchanting places in the capital.   Spanish gazebos, quaint canopies and brilliant flavours have always marked Seville, at The Claridges but the place is …

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 …