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Since 1st March, 1999
 
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Raising the bar

It’s midweek, but chef Manu Chandra’s new Monkey Bar in Bangalore’s Wood Street is jam-packed. The 4,000sqft pub spread across two floors doesn’t have a dance floor but that isn’t stopping the crowd from jiving to the music around the bar area. Around the bar the focus ...   | Read..
 
TRENDS

Haute heritage

It’s a pre-Independence building that’s turning heads in Calcutta, with its vintage architecture with mullioned ...   | Read..
 
FOOD

Soup opera

When winter spreads its ice-tipped fingers, I go for a steaming bowl of soup. I am not much of a soup person, but when the temperature dips,...   | Read..
 
COCKTAIL CORNER

Passion in the mix

For Avrajit Nandy, the bar captain of Unwine, The Sonnet, a 4-star ...   | Read..
 
TRAVELOUGE

Warsaw diaries

It’s hard not to be overcome by a sense of history in Warsaw. In my mind’s eye I saw images of Nazi soldiers goos...   | Read..
 
TECHNOCOOL

A smarter call

If you can hear above the hullaballoo ...   | Read..
 
TURNING POINT

Recipe for success

My husband was the most ...   | Read..
 
Royal Bengal Tiger
(Left to right) Arun George, Matthew Callahan, Mukesh Tolani and Sibi Venkataraju of Toit gastropub, Bangalore
Raising the bar
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