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.

Dum Pukht Begum’s, An Aristocratic Culinary Journey in Hyderabad

The first thing that catches the eye is the crystal chandelier; amethyst couches and gilded candle-stands are next, and, by the time you enter the carpeted hall, resplendent with arches and columns, china and crystals, you are certain that you are in an aristocratic Nizami home, but then, Dum Pukht Begum’s is no less than …

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 …

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 …