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.

Celebrating Sri Lankan Flavours in The Heart of India.

Fiery Masks, fragrant tea, airy lemon puffs, stringy hoppers -- few things define Sri Lanka like its food. Very similar yet completely different from Indian, the culinary gems of the island nation are hard to describe, even for a food writer. One reason, I have not yet written much about the food from the nation …

Mugaritz, Basque Country, ITC Dinner, and India: What chef Andoni thinks when he thinks food.

You may know him from the Netflix Original Series, The Final Table, or from the Michelin Guide. His restaurant, Mugaritz, located outside San Sebastián, Spain, has been on the top 10 of World’s 50 Best Restaurants for 12 consecutive years. He, meanwhile, he has retained his 2 Michelin Stars since 2006, even while keeping the …