Kolkata: Summer Coolers at Paramount

This is what you should know about gur-gur chai or the butter-tea from Ladakh.

If you are in Kolkata in winter, do not forget to try the sweets flavoured with the freshly prepared ambrosia

Chicken 65–where did it come from? We–ll never really know but here–s what we think…

The Pawn, a British gastropub that operates out of a traditional –tong lau– or Chinese tenement building symbolises the revival of Hong Kong’s entertainment district, The Wan Chai

With 17 tribes, Nagaland is a unique blend of different cultures. So is its cuisine.

Pushkar has developed a distinctive gastronomic culture that caters to foreign travellers. Homesick food it–s called, for people who–ve been on the road so long it doesn–t matter where they are at all.

Jamie–s Pizzeria opens its first Indian outlet in Ambience Mall Gurgaon (NCR)

Every evening after innumerable jewellers and –cut piece– centres down their shutters, Nagarthpet Main Road in Bangalore is transformed into a street food junkie–s paradise.

Arun Sundararaj, Executive Chef, The Taj Mahal Hotel, New Delhi, feels lucky to have had the opportunity to travel from a very young age and get exposed to different cuisines

Girish Krishnan, Executive Chef at JW Marriott New Delhi Aerocity, talks about his restaurants at the hotel

Ravi Saxena, Corporate Chef, The Claridges, says “you don–t start cooking from Day One. On Day One you wash dishes”

Executive Chef of Olive Beach in Bangalore, Manu Chandra, talks about his culinary journey

Chef Vineet Bhatia wears his Michelin Stars as lightly as he cooks his curries

Sweet pulao made of rice, meat, dried fruits and sugar–Emperor Shahjahan liked it. See if you do too.