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| Prepare to be bowled over by innovative desserts that you never imagined possible, says Chitra Anand Papnai |
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At Vivanta by Taj in Bangalore, executive chef Arzooman Irani likes to play a little trick on his regular guests. When it’s time for dessert, he offers them a kheer that has them asking for more and demanding to know its ingredients. “That was a garlic kheer,” rep... | Read.. |
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| PROFILE |
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It’s been a busy year for Shashi Tharoor. He’s been juggling politics with Parliament, jetting between Delhi an... | Read.. |
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| INNERSPACES |
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A sense of space and serenity greets you in Anju Modi’s home in Delhi’s Friends Colony — a welcome relief ... | Read.. |
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| FooD |
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One of my favourite haunts in Old Delhi is a hole in the wall called Ashok Chaat Bhandar. You jostle with the crowd in front... | Read.. |
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| TRAVELOUGE |
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I’d been aware of a steady wheezing sound for some time and was wondering where it was coming from. And it was with a ... | Read.. |
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| TECHNOCOOL |
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It’s that magical showcase time once again. The mega-event where nations are judged not by their military or economic m... | Read.. |
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| TURNING POINT |
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My life has been a series of unplanned events. Sometimes the things that I planned for years didn’t work out, but oth... | Read.. |
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(Clockwise from top) Orange and marigold crème brûlée, ITC Royal Gardenia, Bangalore; Green peppercorn panna cotta, Shangri-La’s Eros Hotel, New Delhi; Avacado cheesecake with burritos and coriander ice cream, The Park, Calcutta; Green tea mousse, Vivanta by Taj, Whitefield, Bangalore
Sweet surprise |
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