Sourish Bhattacharyya, DailyO

Sourish Bhattacharyya

DailyO

New Delhi, DL, India

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Recent:
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Past:
  • DailyO

Past articles by Sourish:

How DIY cooks got their one-stop hangout

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

Five-star food delivery in the ‘new normal’

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

Spicing up Ginza’s culinary universe

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

Some good news from hospitality sector in the time of gloom

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

How has hospitality changed in the new-normal era

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

Celebrating 40 years of Delhi's Taj Mahal Hotel

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

Why Alfred Prasad is a culinary philosopher

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

How fine dining is making a comeback

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

How India is planning to fight lifestyle diseases

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

Why Delhi's United Coffee House remains forever young

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

What India is not asking about eating chicken

Bulk consumers of chicken, from five star hotels to standalone restaurants, must start insisting on using antibiotic-free chicken. → Read More

What's driving the growth in restaurant sector in India?

The industry has signalled that it would rather roll out new concepts than keep replicating established restaurants. → Read More

How I discovered the best food trends at Spain's Gastronomika

India was this year’s focus country at one of the world’s signature food events. → Read More

After flirting with 'molecular gastronomy', how Delhi's platter is going back to the basics

When India dines out, it turns into a nation of limited choices. → Read More

Why the new food mantra today is ‘Ayurveda Diet’

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

An ode to the Gujarati thali

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

These mango farmers from Tamil Nadu are an example for the rest of India

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

How FSSAI has transformed itself in promoting safe food culture

The most important step is the rollout of a nationwide plan to train street food vendors. → Read More

The rich and delectable story of curry (and how it travelled)

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

A restaurant in Delhi where every ingredient tells a story

AnnaMaya, at the Hyatt Andaz, is a destination for discerning diners who also like to celebrate Indian produce → Read More