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With no domestic help, and with parents spending more time with their children, cooking has become the new social adhesive. → Read More
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. → Read More
Spice Lab marks the beginning of a new generation of Indian cuisine. → Read More
Adversity sometimes brings out the best in talented people. We can see it happening in our neighbourhood. → Read More
Masked servers, ‘contactless’ delivery and DIY kits are ways in which hotels are engaging with their customers even as they remain locked. → Read More
The hotel is on a plot of land that was declared an 'evacuee property' after Partition. → Read More
Prasad is the youngest Indian chef to get a Michelin star. → Read More
Tables are being turned on the critics who felt fine dining is not for the new generation diners. → Read More
The FSSAI is flagging off its nationwide 'Eat Right' initiative on July 10 to promote healthy living. → Read More
The restaurant was the first to use air-conditioning and deep freezing equipment at a considerable cost in the early 1950s. → Read More
Bulk consumers of chicken, from five star hotels to standalone restaurants, must start insisting on using antibiotic-free chicken. → Read More
The industry has signalled that it would rather roll out new concepts than keep replicating established restaurants. → Read More
India was this year’s focus country at one of the world’s signature food events. → Read More
When India dines out, it turns into a nation of limited choices. → Read More
There’s a reason why nature wants us to eat mangoes and watermelons, apart from the humble trio of tinda, karela and lauki in summer. → Read More
There’s a finesse in Gujarati food that is most evident in the manner in which it uplifts the humblest of all vegetables. → Read More
Scientists working with Jain Irrigation Systems in Coimbatore invested 20 years to develop a system which has led to yields going up by four times. → Read More
The most important step is the rollout of a nationwide plan to train street food vendors. → Read More
It has outlasted the Portuguese, who brought chillies to India, and the British, who took 'curry' wherever they went, from London to Tokyo. → Read More
AnnaMaya, at the Hyatt Andaz, is a destination for discerning diners who also like to celebrate Indian produce → Read More