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Sweets, swans, and prejudices against foreignersLeftover sweets from festivals are a common issue. A story from the 1950s highlights a diplomat's wife feeding mithai to swans in Geneva. M...- G20 Summit: ITC Maurya, Taj Palace and other hotels selected for top world leadersAs top world leaders prepare to attend the G20 summit in Delhi, close to 3,500 hotel rooms in Delhi and Gurgaon have been booked. Over 10,0...
- Kashmir Saffron's taking the shine off Silver VarqTop-quality, pure saffron is selling for INR4,950 per 10g this year, compared with INR800 for the same amount of silver varq. Prices for go...
- View: Preserve the diversity of the Indian thaliThanks to the restrictions imposed by the pandemic Indians have finally had the time to stop and take a good look at their own regional cui...
- Jeff Bezos's entrepreneurial skills are vital part of Clensta International founder's routinePuneet Gupta says Amazon’s Alexa has eased his office schedule during WFH.
- Gold-dusted pedas & laddoos that cost the moonSuper-luxury mithais priced upwards of Rs 20,000/kg - the new food fashion for HNIs, star items at weddings.
- Michelin-starred Sühring twins wooed Delhi's culinary scene with a pop-up, but have no India plants yetThomas and Mathias Sühring are redefining German food as we know it, and also including an array of vegetarian options.
- Diwali recipes: Desserts for every palateFrom pista burfi samosas to date truffles, traditional sweets are getting a modern makeover.
- Premium food pop-ups serving limited-edition meals are the latest luxury indulgence in BengaluruMany renowned eateries are hosting food pop-ups that temporarily recreate a signature menu.
- Recipe: Bring in the weekend early with this easy-to-make, yummy Paan MartiniIt's perfection in a glass!
- Michelin Star chefs are making their way to India! Here's how to experience their delectable creationsThe Taj, and Oberoi group of hotels are bringing some of the world's best chefs home.
- Next level of luxury: Hotels in India are curating exclusive experiencesAt the Taj Mahal Hotel in New Delhi, guests could be tempted by sushi-rolling tutorials with expert chefs at its fine dining restaurant Was...
- Hemant Oberoi: The man behind Taj's cuisine all set for his dream project - a signature restaurant in MumbaiOberoi has played a key role in setting up some of the Taj’s most valued restaurant brands —Varq, Masala Kraft, Wasabi and, of course, Zodi...
- As star chef Hemant Oberoi hangs up his apron, Taj set for a new tasteThe grand executive chef of the Taj Mahal Palace, Mumbai will continue as a consultant.
- Feast at the tableIndulge in some great tasting menus across metros with Chef’s Table Week
- Nachiket Shetye and Mangal Dalal: Men behind one of India’s most popular culinary events — Citibank Restaurant Week IndiaWhat’s cooking? ET Panache speaks to the men behind one of India’s most popular culinary events — Citibank Restaurant Week India.
- Five-star hotels upping glam & innovation quotient to cater to super-rich vegetarian patronsTaj's Executive Grand Chef Hemant Oberoi smilingly remarked at the 5th anniversary of Wasabi in Delhi that 7 out of 10 richest Indians are ...
- No 'curry in hurry' for top chef Hemant OberoiThe chef says he hopes new age cooks have the patience to treat food ingredients with the same generosity as they treat guests.
- Travelog: State-of-art hotels, hot eateries and Jet linksFive hotels in India figure in the 2009 Conde Nast Hotlist. Neeleshwar in Kasaragod, Kerala, which has 16 traditional thatched-roof cottage...
- Join the great gold rush, brick by brickFinancial advisors say that since today domestic prices tag global trends, seasons don’t really matter.
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