Sourish Bhattacharyya

Restrictions and irrational fears coupled with the loss of discretionary income have interminably extended the recovery time of restaurants.

With no domestic help, and with parents spending more time with their children, cooking has become the new social adhesive.

When an industry leader of the stature of Taj Hotels enters the fray with its own home-delivery menu, it means there must be a strong business case for this emerging vertical.

Spice Lab marks the beginning of a new generation of Indian cuisine.

Adversity sometimes brings out the best in talented people. We can see it happening in our neighbourhood.

Our politicians of a certain persuasion may romanticise the chaiwallah and the pakodawallah, but these street food vendors live a slippery existence.

Masked servers, ‘contactless’ delivery and DIY kits are ways in which hotels are engaging with their customers even as they remain locked.

Located at Sangam Courtyard in Delhi, Dhasoo Cafe boasts of traditional flavours that’ll appeal to the millennial generation.

A heaven for foodies!

The new breed of desi diners may appreciate the truly global comfort food here, where the creative boundaries are stretched not only for the sake of being inventive.

The end of the fine dining culture is near and nachos could be responsible for the same.

As more millennials move out of their homes and live in new cities, they take their taste buds along and experiment with various cuisines.

Heaven on earth? You bet! The restaurant is rightfully called ‘Maya’ (illusion) because it overlooks a beautiful oasis and serves heavenly food!

Located in the corner of The Ambassador hotel, the restaurant whips up sinfully delicious delicacies that will give you multiple foodgasms.

Raising a toast to Kerala and its cuisine – Kerala’s first woman chef is serving delectable food that will give you multiple foodgasms.

What’s fueling the rise of the latest food-drinks destination in NCR?

'Delhi belly' is more or less a myth, which gets debunked when FSSAI presents Street Food Festival, and global chefs share how Delhi street food inspired their various cuisines.

After a seven-month revamp, the Connaught Place landmark is set to reopen on November 26.

What could be a better growth driver for the Indian wine industry!

Over the past fortnight, three new food destinations stood out as examples of quality and innovation.

The hotel is on a plot of land that was declared an 'evacuee property' after Partition.

Prasad is the youngest Indian chef to get a Michelin star.

Everyday German dishes come with a twist of cosmopolitanism.

The former PM extended this food philosophy even while negotiating the choppy waters of the sub-continent’s politics.

Tables are being turned on the critics who felt fine dining is not for the new generation diners.

The FSSAI is flagging off its nationwide 'Eat Right' initiative on July 10 to promote healthy living.

The shipping scion is the newest entrant in the expanding market of home-grown brands.

You can actually spend a day or two at the airport without feeling the need to step out.

The restaurant was the first to use air-conditioning and deep freezing equipment at a considerable cost in the early 1950s.

As chef de cuisine of Eleven Madison Park, Daniel Humm became celebrated for his brand of neo-classicism.