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CHEF VIKAS SETH
Forget restaurant chains, Bengaluru eateries are busy churning out sequelsSequels have readily replaced the idea of restaurateurs introducing new concept restaurants.- Shepherd’s pie with chicken 'rogan josh' filling: Bengaluru is adding a local twist to classic Christmas dishesChefs are exploring cuisines from different parts of the world to curate special menus.
- How offbeat cuisines like Scandinavian, Taiwanese are taking over the culinary scene in BengaluruNovel cuisines keep diners excited.
- Kolkata’s bhetki, Thailand's karee puff: Offbeat street food debuts on Bengaluru menusMoving on from routine chaat, dining menus are now dotted with evolved regional snacks.
- Earthen pots, 'handis', 'urlis': Traditional cooking equipment is making Bengaluru eateries smartRestaurant kitchens in the IT city are going back to traditional tools of the trade.
- Bengaluru chefs give Asian noodles a gourmet spinThe instant noodle fad continues to attract the youth but premium Asian eateries want to be different.
- One-bite wonders: Why the health-conscious are opting for mini dessertsThey give you a variety to choose from and yet limit calorie intake & ultimately reduce wastage.
- The rise of avocado: How restaurants have seen a 100% jump in demand for fruit in two yearsThe fruit that was almost unknown to this part of the world about a decade ago has invaded the homes of the well-heeled.
- Going green! Bengaluru eateries devise offbeat solutions to reduce wastageAround 50% of the restaurants in the city are asking for some form of sustainable ideas to make an environmental contribution.
- Chakhna at city’s bars is no more a chip off the old blockChefs are unleashing their creativity in this new-found segment as they discover Bengaluru’s growing global palates and health-awareness.
- Soupy makeover! Millennials are slurping on bowlfulls for a wholesome mealRestaurants are dishing out millennium soups that go beyond routine creamy tomato and Oriental chicken.
- The crossover of street food to fine dining restaurants was just waiting to happenPremium eateries in Bengaluru are getting creative with street food now.
- It's the time to taco! Globe-trotting Bengalureans bring Latin American food homeNikkei salmon and sashimi, ceviche and tamale are some of the colourful South American staples finding attention.
- Fun workplaces alert! Restaurant owners in Bengaluru are devising interesting solutions to retain staffRestaurant owners are going beyond paying just salaries to woo their employees.
- Gin is back with a vengeance! It is the new tonic for Bengaluru's young and restlessBrew went into oblivion ever since vodka made its appearance but it is back now.
- Restaurants in Bengaluru 'Make in India' their special spicesChefs say it's cheaper and vouch for the freshness it lends to the city's ever-evolving diner. q
- When Bengaluru eateries play Holi with food, they become social media trendsVegetable purees of beetroot, spinach, corn and carrots are being used to infuse offbeat colours into what seems like fairytale food in the...
- Sanam Sippy kicks-off the second edition of her restaurant’s monsoon brunch in styleThe party saw a host of renowned personalities from various fields of life having a gala time in Mumbai.
- Take A Bao, BengaluruThe speed snack from the lanes of ancient China are grabbing headlines in the food & beverage space of the city.
- Here's why Bao has caught the fancy of Bengaluru dinersSmaller than a burger and lighter than a sandwich, this speed snack from the lanes of ancient China is grabbing headlines.
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