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    • Why Manu Chandra calls himself ‘Restless’ Chef?

      Chef Manu Chandra’s classical European restaurant LUPA in Bengaluru finds a spot in La Liste, a French restaurant guide's 'Top 1000 Restaurants in the World' for 2024, and recently won a 4 Ultimate Stars at the Ultimate Restaurant Ratings 2024 by Culinary Culture, a global movement.

    • Meet Chef Deepanker Khosla, winner of the 2021 Champions of Change award

      Bangkok-based Chef Deepanker Khosla runs Haoma, Thailand’s only sustainable restaurant and Asia’s finest, going by the World’s 50 Best Restaurants ranking.

    • At Dhamaka, Indian village food comes to the city

      The menu includes begun bhaja, fried cubes of eggplant with kasundi sauce that is a staple of Bengali homes, and fried pomfret, a fish that Pandya used to eat as bar food with co-workers after hours in Mumbai. There’s also macher jhol, the baby-shark curry that Mazumdar would ask his mother not to send to him in college care packages for fear that the smell would embarrass him in his dorm.

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