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| India’s top chefs are going big on innovation to woo diners like never before, says Samita Bhatia |
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Do you think asparagus risotto and strawberry-balsamic ice cream is a rather oddball combination? Would you dare to bite into sushi and sashimi made with grilled fugu — that potentially lethal blowfish which can kill you within 24 hours of eating if not impeccably prepared?... | Read.. |
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| PROFILE |
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H e’s an elegant contradiction in many ways. Home is a castle in Shillong where he lives alone with his 85 rescued dogs... | Read.. |
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| FOOD |
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When it comes to heat and cold, I follow two principles. In winter, I wrap myself up the way hilly folks do (have you noticed... | Read.. |
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| TECHNOCOOL |
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Years ago, a fitness gadget would have meant a chunky pedometer sitting heavy in your pocket, measuring how many steps you to... | Read.. |
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| TURNING POINT |
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A chance meeting with actor and television personality Suresh Menon in 2002 became a major turning point in my life. I was ... | Read.. |
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Sashimi and speciality sushi platter made from karuma ebi (Japanese imperial prawn) and yari ika (spear head squid)
at threesixtyonedegrees at The Oberoi Gurgaon
The gourmet edge |
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