by Namrata Srivastava | Jan 14, 2024
(January 14, 2024) Chef Lakhan Jethani has always had a fascination for all things Japan; especially its cuisine. He is well-versed in all aspects of this fascinating country and its culture – from the Shojin Ryori cuisine of the monks to the principle of working with...
by Minal Nirmala Khona | Oct 1, 2023
(October 01, 2023) His food philosophy is a dramatic showcase of locally sourced organic produce and molecular gastronomy. Meet Chef Johnson Ebenezer of Farmlore in Bengaluru where fire ants are a signature dish. The restaurant (though it is more of a gourmet...
by Minal Nirmala Khona | Sep 24, 2023
The principle of umami or the fifth taste, focusing on a single ingredient, zero wastage and global influences make the food Chef Meha Kumar creates, truly original. (September 24, 2023) Expected to follow the family tradition of studying medicine or engineering,...
by Sarbani Sen | Dec 1, 2021
(December 1, 2021) Brunost cheese may be of Norwegian origin, but a Mumbai-based artisan cheesemaker knows how to make it better In the heart of Mumbai is a UK-studied and Italy-trained artisan cheese maker making Norwegian cheese. Mausam Jotwani Narang, from Mumbai,...
